Aihikirīmi mīere mānuka - mānuka honey ice cream

E te tī, e te tā - everyone, far and wide! The weather is still warm and the ice cream consumption is still strong. So, why not make this delicious AIHIKIRĪMI MĪERE MĀNUKA - MĀNUKA HONEY ICE CREAM. This aihikirīmi is like the most luxurious soft serve you have ever tasted!

Serves 8-10: Makes 2 Litres of aihikirīmi (ice cream)

TE AIHIKIRĪMI - THE ICE CREAM

300 ml kirīmi (cream)

1 Tbsp wanira (vanilla)

1/2 C huka one (caster sugar)

Kiri ārani (orange zest, of one orange)

3 Tbsp mīere mānuka (@Comvita_AU mānuka honey)

5 hēki (eggs, size 6)

1/2 C kākano hehame (sesame seeds, toasted)

100g tūrutu (blueberries)

Method

1. Whakapāhukahukatia te kirīmi me te wanira. Whip the cream and vanilla. Chill in the fridge.
2. Add the huka one in to a large bowl. Finely grate in the kiri ārani and rub it in to the huka one. Add in the mīere mānuka and 5 hēki. Give it a good whisk.
3. Place the bowl over a pot of simmering water, the bottom of the bowl should not touch the water. Don’t use a glass bowl like I did - it cracked half way through!
4. Whisk lightly for 10 minutes or until the mixture should reach 55-60 degrees. If you are not using a thermometer, keep whisking until the taste of egg is mostly gone.
5. Remove from the heat. Whip it for 5-7 minutes, using hand beaters or a stand mixer.
6. The mixture should be able to hold a figure 8 when it is done.  Fold the chilled cream into the egg mixture in two parts.
7. Pour in to a 2 L capacity tin. If it has no lid you can cover it with baking paper. Chill for a minimum of 6 hours or up to three days.
8. Add in to chilled bowls and sprinkle heavily with kākano hehame and tūrutu!