The Groes Inn is the oldest coaching Inn within Wales, and has been a much esteemed and very well loved addition to North Wales’ gastropubs for a number of years. The Groes Inn has always prided itself upon its excellent rooms, dining options, wine lists and of course, being dog friendly. As a prime example as one of the very best restaurants in Conwy, and its recipes are highly sought after thanks to the time, effort and dedication that goes into their food on all levels – from their head chef to their serving staff.
The Groes Inn care about customer experience, and that has enabled this prestigious Inn to hold multiple AA Rosettes and be honoured with varying mentions within the Michelin Guide.
Recently, we managed to come across one or two of the Groes Inn’s own recipes, and we’re delighted to share them with our readership in the run-up to Christmas. If you can’t get enough of this amazing Inn’s style, whether with astounding food or their laid back service, rejoice. We’ve got a little piece of the Groes Inn you’re more than welcome to enjoy at home.
Without further ado: The Groes Inn’s Groes-made Honey Ice cream!
To start, you’ll want to separate 5 egg yolks from the whites in the usual fashion and take one cup of honey. The Groes Inn have stated alongside this recipe that what makes their honey ice cream so good is the usage of the honey from the local bees who live across the road from the Inn.
Alternatively, you may want to look into local Conwy honey, especially with the fact that Conwy has a local honey fair every September. Slowly beat the egg yolks and the honey together, and start to heat the milk until it simmers.
Without stopping stirring, you’ll want to add the honey and egg mixture to your milk, and it’s rather important to know that this is the most imperative stage of the entire recipe. In order to keep the Groesmade style of rich and sweet ice cream, the aim is to continue to stir the mixture until it thickens up nicely.
When thickened, remove the mixture from the heat, strain it through a sieve to remove any lumps, and leave it to cool. (Important: Don’t put it in the fridge. The cooling process should be done naturally.) When it’s there, you’ll want to add the cream and the vanilla essence before mixing thoroughly.
Ideally, you’ll want to use an ice-cream maker at this point, but if you don’t have one, you’re fine. If you place your bowl into the freezer and then stir every 5 minutes, you’ll have a fully frozen ice cream treat that’s the perfect dessert for Christmas Dinner!
