Honey Ripple Ice Cream & 400th Market Musings

By Rachel de Thample


400 weeks, a total of nearly 8 years, Crystal Palace Food Market has not only fed the local community, nourishing it beyond just food – strengthening social bonds and stimulating conversations leading to even greater change, but it has also helped fuel a better food system, and it’s created a substantial number of local jobs in food, instigated numerous new business not just in food but in environmentally-conscious products as well.

People always ask me of what I’m most proud, helping Karen Jones and Laura Marchant-Short set up the award-winning Crystal Palace Food Market is always my immediate answer. Honey ripple ice cream, inspired by Crystal Palace Food Market produce, this is one of my favourite recipes. I used to feature it often on the menu of my Market Table supper clubs, which were made entirely of market produce. It’s so simple to make and true taste of some of the best ingredients sold every Saturday at the market.

Honey Ripple Ice Cream

Serves 4


4 Brambletye egg yolks

100g local honey, plus a finishing trickle

400ml Hook & Son single cream


Whip the egg yolks and honey together until thick and creamy, then whisk in the cream.

Pour into a shallow freezerproof container (a metal one will help it to freeze faster) and trickle a finishing ripple of honey over the surface.

Cover and freeze for at least 4 hours or until solid.

It melts rather quickly so dish up and eat up with enthusiastic, yet mindful and mouth-pleasing, speed.