Ingredients for 6 people

• 1 l. of fresh milk
• 250 g. Orange or Lemon tree “El Brezal” honey
• 8 egg yolks
• 200 g. cream
• 2 sheets of gelatine.
• To decorate: mint leaves, honey and lemon zest

Method:

• Put ¾ of the fresh milk to boil (reserve ¼ for later) and add the honey until it dissolves. Put the gelatin leaves in to soak in cold water.
• Mix the egg yolks well in a bowl by adding 1/4 of the reserved fresh milk until it becomes a smooth cream. Pour in some of the hot milk flavoured with honey and continue mixing.
• Transfer the contents of the bowl to the pan and cook for about 5 minutes.
• Remove the pan from the heat, add the soaked gelatin leaves and allow it to cool. Add the whipped cream and beat until smooth.
• Pour the result into a mould and place in the freezer for 2 hours.
• Remove from the mould, assemble individually to your taste and decorate with honey, lemon zest, mint and wafers.

Ingredients:

• Greek yoghurt (better if without sugar)
• El Brezal Eucalyptus Honey
• Raspberries
• Lemon juice
• Mint
• Chocolate shavings

Preparation:

• Put half the raspberries, the lemon juice and the chopped mint in a bowl, mix everything together and leave it for 10 minutes to let the flavours mix.

• In separate bowl pour in the yoghurt and 2-3 spoonfuls of honey and mix well. Pour the first mixture containing the raspberries and lemon juice into yoghurt and honey mixture and mix everything together.

• Sprinkle the chocolate shavings into the ice-cream moulds, fill them up to a little more than half (leave an inch or two to fill with the base). Freeze them for an hour and a half.

• Mash the other raspberries. After an hour and a half, take the moulds out of the freezer and fill them with the mashed raspberries and put them back in the freezer.