There is no cooking as such here, just mixing cream together with a generous amount of condensed milk and a couple of other ingredients, then waiting patiently for it to magic itself into something that resembles wonderfully rich ice cream. This recipe is not intended to be proscriptive either, taste as you go along and play with the flavours as you like. Add more honey to make it sweeter, extra salt to give it more of an edge, omit the chocolate or toss in some rum soaked raisins. The possibilities are endless. And serve in a cone, because ice cream tastes better when eaten in a cone. (Serves 6-8)


600ml thick double cream
1 x 397g tin of condensed milk
90g honey
1/2 tsp maldon salt
100g dark chocolate


Pour the cream into a large mixing bowl and whisk until stiff peaks begin to form. Take care not to over whisk – you want it smooth and lusciously soft.

Gently pour in the condensed milk and fold it into the cream with a spatula, then drizzle in the honey, sprinkle with the salt and fold all the ingredients through.

Roughly chop the chocolate into chunks and toss them in the bowl, gently give the mixture a stir so that it is well combined and the cream is peppered throughout with chocolate.

Pour the mixture into a freezer-safe container with an air-tight lid, and freeze for six hours, or overnight.

For more about Skye please visit From My Dining Table

Photography by Lesley Colvin

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