600ml thickened cream (beating cream)
1/3 cup of Mossop’s Manuka honey (1/4 cup if your tooth isn’t quite as sweet)
4 egg yolks
1/3 cup Caster sugar
2 teaspoons Vanilla extract
1 packet Mossop’s Manuka honey fudge (1/2 packet if your tooth isn’t quite as sweet)
Step 1. Combine cream and honey in a saucepan over medium heat.
Cook, stirring occasionally, for 5 minutes or until mixture simmers.
Remove from heat.
Step 2. Using an electric mixer, beat egg yolks, sugar and vanilla in a bowl for 5 to 6 minutes or until thick and creamy.
Gradually beat in cream mixture until combined.
Step 3. Strain mixture into a clean saucepan over medium heat.
Cook, stirring, for 10 to 15 minutes or until mixture coats the back of a spoon. Pour into a shallow rectangular cake pan/baking dish. Cover and freeze for 3 hours or until just firm.
Step 4. Transfer to a bowl. Using an electric mixer, beat until smooth.
Pour into a 5 cup-capacity loaf pan/container and cover. Return to freezer for another 2 hours.
After 2 hours cut fudge into small chunks and stir through. Alternatively, cut fudge into small chunks and sprinkle over top when serving.
Freeze for 4 hours or until firm. Serve.