Recipe

Honey buttermilk ice-cream with fruit salsa

The contrast between creamy honey ice-cream and juicy, sweet fruit is stunning in this lovely summer dessert.

Sep 30, 2010 2:00pm
  • 6 hrs preparation freeze time
  • 20 mins cooking
  • Serves 8
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Ingredients

Honey buttermilk ice-cream with fruit salsa
  • 1/4 cup (60ml) water
  • 2 teaspoon powdered gelatine
  • 1 1/2 cup (375ml) low-fat evaporated milk
  • 1/2 cup (175g) honey
  • 1 1/2 cup (375ml) buttermilk
  • 1 small pineapple (800g), chopped coarsely
  • 1 large mango (600g), chopped coarsely
  • 3 medium kiwifruit (255g), chopped coarsely
  • 250 gram (8 ounces) strawberries, chopped coarsely

Method

Honey buttermilk ice-cream with fruit salsa
  • 1
    Place the water in small heatproof jug; sprinkle over gelatine. Stand jug in small saucepan of simmering water, stirring, until gelatine dissolves.
  • 2
    Meanwhile, place evaporated milk in medium saucepan; bring to the boil. Remove from heat; stir in honey and gelatine mixture. Transfer mixture to medium bowl; cool to room temperature.
  • 3
    Beat buttermilk in small bowl with electric mixer until frothy; transfer to large jug. Beat evaporated milk mixture in large bowl with electric mixer until light and frothy. Gradually beat in buttermilk until combined.
  • 4
    Pour mixture into 2-litre (8-cup) metal container. Cover tightly with foil, freeze 3 hours or overnight.
  • 5
    Beat ice-cream in large bowl with electric mixer until smooth. Return to container, cover; freeze for further 3 hours or until firm. Alternatively, churn icecream in an ice-cream machine according to manufacturer's instructions.
  • 6
    Meanwhile, to make fruit salsa, combine all fruit in large bowl.
  • 7
    Serve ice-cream with fruit salsa.

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