Recipe from A Taste of Scotland’s Islands by Sue Lawrence

This is a luscious ice-cream that has overtones of cheesecake, as it is cream cheese based, with only a little double cream. The quality and flavour of the honey is crucial to the finished ice-cream; runny honey is best, but if your favourite honey is thick, then warm slightly so it becomes a little liquid and add to the food processor to blend well. Serve with some crumbled digestive biscuits to simulate a cheesecake base.

Serves 6

450g cream cheese
150g honey (I like Colonsay or Islay)
2 tsp liquid glucose
1 tsp vanilla bean paste
300ml double cream
2–3 digestive biscuits, crushed

Place the cream cheese in a food processor and whizz until smooth, add the honey, glucose and vanilla and combine again. Then, with the machine running, add the cream through the feeder tube. Once this is well combined, scrape down the sides and blend again.

Now it is thoroughly combined, tip into a freezer box, cover tightly and freeze for at least 3 hours, until it is starting to freeze at the sides. Tip back into the food processor, whizz briefly and return to the box. Cover again and freeze until firm. Remove from the freezer some 20 minutes or so before you are ready to eat and serve in scoops, dusted with some biscuit crumbs.