This is an easy dessert laced with honey, topped with honeycomb bits and sea salt.
2 cups / 500 ml full-fat plain Riviera Greek yogurt from Say Cheese
1/4 cup / 60 ml heavy cream
1/2 cup / 125 ml runny honey
1 tbsp / 15 ml lemon juice
1 tsp / 5 ml Maldon salt
1/4 cup / 60 ml honeycomb, chopped into 1/4-inch pieces
In a large bowl, mix yogurt, cream, honey and lemon juice until combined. Refrigerate for 1 hour. Process in ice-cream machine for 25 minutes. Meanwhile, break up honeycomb with a fork. When ice cream is thickened, stir in salt and honeycomb to the frozen-yogurt mixture. Stir to combine, then place in container and freeze at least 12 hours; 24 is preferable. If you don’t have an ice-cream maker, purchase good-quality vanilla ice cream or frozen yogurt and top each scoop with 1 tablespoon chopped honeycomb and a pinch of sea salt.
Servings: 6 to 8 as a pie topper.