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Step 1
Before you begin, make sure the bowl of your ice cream maker is frozen and ready to use.
Step 2
Add the honey and egg yolks to a heat safe bowl. Whisk until well mixed and slightly lighter in colour. Set aside.
Step 3
Pour the coconut milk into a small saucepan. Heat on medium-high until hot but not quite boiling.
Step 4
Very slowly pour the hot milk into the egg yolk mixture, whisking continuously, to temper the eggs. If this is your first time making egg custard, add a separate splash of milk and whisk before pouring in the remaining.
Step 5
Once the egg-milk mixture is ready, pour it back into the saucepan. Add the vanilla.
Step 6
Heat over low, stirring constantly, for about 10 minutes. After this time, the custard should be thickened enough to coat the back of a wooden spoon. Don't be tempted to turn up the heat or you'll risk scrambling the eggs.
Step 7
Once the custard is thickened, remove it from the heat. Cover and allow to come to room temperature, then add half the compote.
Step 8
Refrigerate the custard base until chilled through, about four hours.
Step 9
After chilling, churn the ice cream according to machine instructions. Once churned, scoop the ice cream into a freezer-safe container or tin.
Step 10
Add the remaining compote to the top of the ice cream in dollops, then use a spoon to swirl it in. Don't over-mix, there should be a visible swirl.
Step 11
Place the ice cream into the freezer to freeze fully. Thaw for 10 minutes in the refrigerator before serving.