Mustard Ice Cream

Ingredients for four

  • 250 ml milk
  • 125 ml whipped cream
  • 2 egg yolk
  • 2 tsp honey
  • 125 g medium hot mustard
  • 50 g Bonnie Wholegrain Mustard
  • 1 tsp Tabasco
  • 1 tsp Sweet Chilli Sauce
  • Salt and pepper to taste


Bring milk, cream and honey to boil. Place the egg yolk in a bowl. Gradually add one third of the non-boiling honey-milk with stirring. This results in a temperature equalization. Then stir the egg mixture into the milk. Prepare a hot water bath and stir the mass constantly until it becomes thick. Be aware that the mass not boil. Otherwise, the egg yolk will clot. Whipping zabaglione every day saves you the gym and tightens the upper arms ;-)

Cool the mass in a cold water bath. Mix mustard, tabasco, chilli sauce, salt and pepper in a separate bowl and mix together with the cream. Fill into the ice machine and allow to freeze.

Without ice maker pour the prepared cream into a large bowl with lid and place in the freezer. Stir thoroughly until the frozen mixture has mixed with the liquid mass. Put it back in the freezer and repeat the process two or three times until the ice cream is creamy.

Depending on the type and quantity, this can take three to four hours. It will be quicker the flater the bowl is.

Serve immediately or fill in an airtight form, cover with parchment and freeze maximum three or four days.

Mustard Ice cream excellently tastes great with boiled beef as well as starters such as roast beef, poultry or lettuce.

Top tip
Also great serving as palate cleaner between coarses.


Bon appetite … with Mustheb is tastes better

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