• Put all ingredients into a blender & mix.
• Pour into your ice cream maker & follow instructions until frozen.
• If you don’t have an ice cream maker you can use a lidded container; pour the mixture in, put it in the freezer & stir it well every half hour or so. This does the same job as the ice cream maker (breaking up the ice crystals as it freezes) but is just more labour intensive.
(If you fancy making a double batch & your ice cream maker has the capacity, it’s worth chilling the mixture in the fridge first for a few hours to give it a slight headstart.)
For the vegan version, substitute the egg yolks for 1 tablespoon of sunflower lecithin powder, & swap the honey for maple syrup.