Honey Ginger Cream Recipes

HONEY-GINGER LEMONADE

Steps:

• Bring 2 cups water, the honey and ginger to a boil in a medium saucepan over medium-high heat. Turn off the heat and let steep for 10 minutes. Strain and refrigerate until cold.
• Put 4 cups water, the chilled honey and ginger mixture and the lemon juice in a large pitcher and stir until combined. Pour over ice into your favorite vintage glasses.

HONEY-GINGER CREAM

Steps:

• In a chilled bowl, beat 2 cups chilled whipping cream until stiff, gradually adding honey and ginger.
• Chill 1 to 2 hours before serving.

HONEY-GINGER ICE CREAM

Steps:

• Set up an ice bath in a large bowl.
• Put the honey in a saucepan. Cook over medium-high heat, swirling the pan once the honey begins to boil, until the honey caramelizes to a rich amber.
• Meanwhile, put the milk, cream, ginger, and vanilla pod and seeds in another saucepan. Bring to a boil.
• Pour the milk into the honey-carefully, because it will sputter and boil up-and whisk to dissolve the honey. Remove from the heat, cover, and infuse for 15 minutes.
• Strain the honey-milk mixture into a clean saucepan (rinse and dry the vanilla pod and save it for another use) and whisk in the corn syrup and milk powder. Bring to a simmer over medium heat.
• Whisk the yolks in a medium bowl. When the honey-milk mixture is simmering, slowly whisk about 1 cup into the yolks for about 1 minute to temper them (keep the pan off the heat while you do this). Then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you're very close to the right temperature. Strain the mixture into a medium bowl, set into the ice bath, and mix thoroughly with an immersion blender. Chill completely, stirring often. Then cover with plastic wrap and refrigerate overnight for the flavors to mature.
• Mix again with the immersion blender, then freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

HONEY-GINGER ICE CREAM

Steps:

• In a large sauce pan combine cream, milk, brown sugar, honey and freshly grated ginger. Warm over medium heat to infuse the honey and ginger into the cream.
• Place egg yolks in a stainless steel bowl and whisk to combine.
• Slowly whisk hot cream into egg yolks.
• Strain mixture through a fine sieve and chill over an ice bath.
• Once the ice cream base is chilled, process in an ice cream machine according to the manufacturer’s instructions and then freeze.

HONEY GINGERBREAD

Steps:

• Preheat oven to 350°F. Butter 8-inch square glass baking dish. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Mix in honey and 1/4 cup minced ginger. Beat in eggs. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
• Spread batter in prepared dish. Bake until gingerbread begins to pull away from sides of dish and is springy to touch, about 50 minutes. Cool in pan on rack. Serve warm or at room temperature, cut into squares and topped with whipped cream and chopped ginger.

HONEY-GINGER DRESSING

Steps:

• Shake all ingredients in tightly covered container.