Chef's Recipes

Honey ice-cream with linseed wafers and walnut crumble

Australian Gourmet Traveller recipe for honey ice-cream with linseed wafers and walnut crumble by Penfolds Magill Estate, Adelaide.

  • 15 mins preparation
  • 1 hr 20 mins cooking plus cooling, freezing
  • Serves 8
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Honey ice-cream with linseed wafers and walnut crumble
"My favourite kitchen gizmo is my new ice-cream machine - could you print the recipe for the honey ice-cream and crumble at Magill Estate?"
Suni Greive, Red Hill, Vic
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  • 500 ml (2 cups) milk
  • Scraped seeds of 1 vanilla bean
  • 5 egg yolks
  • 175 gm (½ cup) honey
  • 250 ml (1 cup) thickened cream
Linseed wafers
  • 55 gm (¼ cup) brown sugar
  • 60 ml (¼ cup) strong espresso
  • 110 gm (½ cup) linseeds
Walnut crumble
  • 50 gm walnuts
  • 70 gm (½ cup) cocoa nibs
  • 1 tbsp butter
  • 110 gm (½ cup) caster sugar
  • 2 tbsp liquid glucose
  • ½ tsp bicarbonate of soda


  • 1
    Bring milk and vanilla seeds to just below the boil in a saucepan over medium heat, then remove from the heat. Whisk egg yolks with honey in a bowl until pale (2-3 minutes), then pour milk mixture over, whisking to combine. Return mixture to a clean saucepan and stir continuously over medium heat until mixture coats the back of a wooden spoon (10-12 minutes). Set aside to cool. Stir in cream and churn in an ice-cream machine, then freeze until firm. Makes 2 litres.
  • 2
    For linseed wafers, preheat oven to 120C. Dissolve sugar in 125ml boiling water in a bowl, then add coffee and linseeds. Spread mixture on a tray lined with baking paper and dry in oven until crisp (40-50 minutes). Cool completely, then break into 8 pieces.
  • 3
    For walnut crumble, to remove bitterness blanch walnuts 4 times, plunging into an ice bath between each and keeping the same water for blanching. Spread walnuts on a tray lined with baking paper and dry in oven (8-10 minutes). Dry-roast cocoa nibs in a small saucepan over medium heat until fragrant (5 minutes). Meanwhile, stir butter, sugar, glucose and 60ml water in a saucepan over medium heat until sugar dissolves, bring to the boil and cook, without stirring, until light-caramel (6-7 minutes), then add a pinch of salt and bicarbonate of soda, and mix well (careful, mixture will foam up). Add the cocoa nibs, cook for 1 minute, then add the walnuts. Pour mixture onto a tray lined with baking paper and cool completely. Process in a food processor to form a coarse, chunky crumble and store in an airtight container until required (it will keep for up to a week).
  • 4
    To serve, place a little crumble on a plate, add a scoop of honey ice-cream and top with a shard of linseed wafer.