Honey & thyme Knickerbocker Glory

Honey & Thyme Knickerbocker Glory

Prep time: 10 minutes (plus ice cream made ahead, see below for recipe)
Cook time: 15 minutes

Serves 2

Ingredients

For the honey caramel sauce

Method

  1. Roast the apricots: Heat the oven to 180°C fan. Place the apricot halves cut-side up in a small roasting tin and drizzle with the honey. Roast for 12–15 minutes until soft and lightly caramelised. Leave to cool slightly.
  2. Make the honey caramel sauce: Put the honey into a small saucepan and warm gently over a medium heat for 2–3 minutes until it starts to bubble. Stir in the double cream and cook for 1 minute until smooth and glossy. Remove from the heat and leave to cool.
  3. Layer the sundae: Chill 2 sundae glasses in the freezer for 5 minutes. Place half a roasted apricot in the base of each glass, drizzle over some caramel sauce, and top with a scoop of Honey & Thyme Ice Cream.
  4. Build the layers: Continue layering with apricot halves, caramel sauce, toasted almonds, honeycomb shards and scoops of ice cream until each glass holds 3 scoops and plenty of fruit.
  5. Finish and serve: Drizzle with more caramel, top with whipped cream, scatter with extra almonds and crown with a shard of honeycomb. Serve straight away.

 

Honey and Thyme Ice Cream

Prep time: 20 minutes (plus chilling and churning)
Cook time: 10 minutes

Makes about 750ml

Ingredients

  1. Warm the cream, milk and thyme gently in a saucepan until steaming but not boiling. Remove from the heat and allow to infuse for 15 minutes.
  2. Whisk the egg yolks and honey together until thick and pale.
  3. Strain the thyme cream into the egg yolk mixture, whisking to combine, then return to the pan. Cook over a gentle heat, stirring until the custard thickens enough to coat the back of a spoon.
  4. Pour into a bowl and chill down before churning in an ice cream machine. Freeze until ready to serve.