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Put the milk, the cream and the crushed garlic in a saucepan and put on a low heat until it’s just bubbling on the edges. Don’t let it boil!
Take the saucepan off the heat, put a lid on it and let it sit to the side for 15 minutes.
Whisk the egg yolks and honey together in a clean bowl, until they’re nice and pale and smooth. Strain the milk mixture with a fine sieve, then pour the milk in a small and steady stream onto the egg yolks while constantly whisking. Whisk any lumps out or strain again.
Put the bowl on a gently simmering double boiler and constantly but gently stir the mixture until it becomes a thick pouring custard consistency. Once again, don’t let it boil!
When just thick, place the bowl in a large bowl filled with ice water to stop it cooking and to cool it down quickly.
When cool, freeze in an ice cream maker per the manufacturer’s instructions.
Fry the pancetta in a dry frypan until crispy. Drain on paper towel.
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