Quick & Easy

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.
honey buttermilk ice-cream with fruit salsa
6H 20M



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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