Honey Ice Cream With A Kick Recipes

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HONEY ICE CREAM



Honey Ice Cream image

Honey Ice Cream recipe sweetened with pure honey. It's a homemade version of the classic Häagen-Daz honey vanilla ice cream which has been retired!

Provided by Sue Moran

Categories     Dessert

Number Of Ingredients 6

1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup honey of your choice
1/2 tsp salt (reduce to 1/4 tsp if desired)
4 large egg yolks
1 1/2 tsp vanilla extract

Steps:

  • Whisk the egg yolks together in a small bowl until smooth. Set aside.
  • Heat the cream, milk, honey, and salt in a medium saucepan over medium to medium high heat, stirring occasionally, until it is just barely starting to simmer.
  • Remove from the stovetop and temper the egg yolks by slowly pouring a little bit of the hot cream mixture over them, whisking it in as you pour it. Then add the egg yolk mixture to the saucepan and return to the stovetop, again whisking the mixture together as you pour.
  • Cook over medium or medium-low heat for 10-12 more minutes, stirring frequently, until slightly thickened. If you are used to making custard-based ice creams, this recipe does not thicken quite as much as others I have made, as the honey keeps it relatively thin, but it should thicken somewhat.
  • Pour the custard over a fine mesh strainer, to catch any bits of egg, into a container for chilling. Add the vanilla extract and stir to combine.
  • Cover and chill for at least 6 hours or overnight.
  • Churn ice cream in an ice cream maker according to the manufacturer's instructions.
  • Smooth the ice cream into a freezer safe container and freeze for at least a few hours before enjoying. Best within a couple days.

HONEY ICE CREAM WITH A KICK



Honey Ice Cream With a Kick image

For this velvety, sweet ice cream with a subtle but throat-tickling kick, the chef Fany Gerson draws inspiration from her favorite honey ice cream recipe, by the cookbook author and pastry chef David Lebovitz, as well as her chile-laden childhood in Mexico. Ms. Gerson serves it as part of a Rosh Hashana feast, but it is a seasonless treat. Her toppings - chunks of creamy Manila mangoes dusted with ground red chiles, plus puffed amaranth for crunch - make it an interesting, almost sundae-like dessert. The ice cream is very soft right out of the machine, like soft serve; freeze it for at least 6 hours for something more scoopable.

Provided by Priya Krishna

Categories     ice creams and sorbets, dessert

Time 15m

Yield 1 quart

Number Of Ingredients 8

1 2/3 cup/400 milliliters whole milk
1/4 cup/50 grams granulated sugar
1/2 teaspoon kosher salt
5 large egg yolks
1 1/2 cups/360 milliliters heavy cream
1/3 cup floral or fruity honey
2 to 4 tablespoons hot honey, such as Mike's Hot Honey
Fresh mango chunks; ground pequín, árbol or other ground chiles; and puffed amaranth, for serving (optional)

Steps:

  • Set a strainer over a medium bowl, then place that bowl over a large bowl of ice water. Set aside.
  • Combine the milk, 2 tablespoons of the sugar and the kosher salt in a medium saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Meanwhile, in a medium bowl, whisk egg yolks and the remaining sugar until thick and pale, about 2 minutes.
  • Once the milk comes to a simmer, gradually whisk 1/2 cup warm milk mixture into the egg mixture in a slow, steady stream. Whisk the egg mixture back into the pot, cooking over medium heat, stirring constantly with a wooden spoon or heat-proof spatula, until the custard is thick enough to coat the spoon, 2 to 3 minutes.
  • Pour custard through the strainer into the prepared bowl and whisk in the cream, floral honey and 2 tablespoons of hot honey. Taste and add more hot honey, if desired. Transfer to refrigerator and chill, covered, for at least 4 hours.
  • Whisk the chilled custard and pour into an ice cream maker and churn according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed. Serve ice cream on its own or with mango chunks, ground chiles and puffed amaranth.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 130 milligrams, Sugar 23 grams

HONEY ICE CREAM



Honey Ice Cream image

Adapted from The Perfect Scoop The honey gives the ice cream a smooth texture, but be sure to add it after cooking the custard: honey is slightly acidic and can cause custards to curdle. Perception of sweetness changes if mixtures are cold, so you might want to taste the chilled ice cream custard before churning. If you'd like to add a tablespoon or two more of honey, you can. If it's very thick, warming it slightly will help it incorporate. If you don't have an ice cream maker, you can freeze this ice cream following the instructions here.

Provided by David

Number Of Ingredients 6

1 1/2 cups (375ml) whole milk
1/4 cup (50g) sugar
pinch of salt
1 1/2 cups (375ml) heavy cream
5 large egg yolks
6 cup tablespoons (90ml) strongly flavoured honey (such as chestnut or buckwheat) (or 1/2 cup (125ml) mild-flavor honey)

Steps:

  • In a medium saucepan, warm the milk, sugar and salt.
  • Pour the cream into a medium bowl and set a mesh strainer on top. Nest the bowl in a larger bowl half-filled with ice and some cold water, to make an ice bath
  • In a separate bowl, whisk together the egg yolks. Once the milk is warm, slowly pour half of the warm milk into the egg yolks, whisking constantly. Scrape the warmed egg yolks back into the saucepan.
  • Over medium heat, stir the mixture constantly with a wooden spoon or heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spoon.
  • Pour the custard through the strainer, stir for a minute or so, until tepid, then mix in the honey.
  • Chill mixture overnight. The following day before churning, taste the custard and add additional honey, if desired, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.

HONEY ICE CREAM



Honey Ice Cream image

Provided by Food Network

Categories     dessert

Time 5h

Number Of Ingredients 6

2 cups whole milk
6 egg yolks
1/2 cup honey
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup sour cream

Steps:

  • Heat milk to boiling point in a saucepan. Cover pan and remove from heat. Whisk egg yolks and honey together in a bowl until thickened. Stir in vanilla and cinnamon. Slowly pour hot milk into the egg yolk mixture, whisking constantly. Return the mixture to a saucepan and cook over a low heat, stirring with a wooden spoon, until thickened slightly (coating the back of the spoon). Do not allow to boil.
  • Allow custard to cool to room temperature. Loosely cover the mixture with plastic wrap and refrigerate until cold (a minimum of 3 hours).
  • Freeze in an ice cream maker until just beginning to set. Stir in sour cream and freeze in the ice cream maker until set.

HOMEMADE VANILLA HONEY ICE CREAM



Homemade Vanilla Honey Ice Cream image

My grandpa used to make tis with a hand churned ice cream maker, I have adapted it somewhat for an up to date "new fangled" ice cream machine. Since he was a bee farmer he had this made every honey bee season.

Provided by kittenangel2001

Categories     Frozen Desserts

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 5

2 cups half-and-half
2 cups whipping cream
1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
2 tablespoons vanilla extract
1/2 cup honey, pure clover variety*

Steps:

  • In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.
  • *You can substitute maple syrup for the Honey to make it into maple ice cream.
  • Variations.
  • Fresh Fruit Ice Cream: Reduce half-and-half to 1 cup. Add 1 cup pureed or mashed fruit (bananas, peaches, strawberries, etc.) and few drops food coloring if desired. Proceed as above.
  • Refrigerator-Freezer Method: Omit half-and-half. Whip whipping cream. In large bowl, combine sweetened condensed milk and vanilla; mix well. Fold in whipped cream. Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.

Nutrition Facts : Calories 344.6, Fat 22.2, SaturatedFat 13.8, Cholesterol 80.5, Sodium 74.4, Carbohydrate 32.8, Sugar 30, Protein 4.7

CREAMED-HONEY ICE CREAM



Creamed-Honey Ice Cream image

Categories     Milk/Cream     Dairy     Dessert     Freeze/Chill     Vegetarian     Frozen Dessert     Spring     Summer     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 4

2 cups heavy cream
1 cup whole milk
2 large eggs
3/4 cup creamed honey

Steps:

  • In a heavy saucepan bring cream and milk just to a boil. In a bowl whisk together eggs and honey until combined well. Add hot cream mixture to egg mixture in a slow stream, whisking, and pour custard into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
  • Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, until cold, at least 2 hours, and up to 1 day. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

HONEY AND WHISKEY ICE CREAM



Honey and Whiskey Ice Cream image

This was a winning entry from the UK's "Masterchef" television programme in 1995. You don't need an ice cream maker and can use any liquid honey. I use Spanish orange blossom but the original used bell heather.

Provided by sophonisba

Categories     Frozen Desserts

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 4

300 ml double cream
60 ml whiskey
60 ml liquid honey
4 large egg yolks

Steps:

  • Whip the cream until it is thick adding the whisky gradually.
  • Put the honey in a small pan and heat it.
  • At the same time beat the yolks in a bowl.
  • Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it's pale and thick.
  • Gently fold in the cream and whisky mixture.
  • Put the mixture in a freezerproof container and freeze for three hours minimum.

Nutrition Facts : Calories 419, Fat 32.8, SaturatedFat 19.2, Cholesterol 314.6, Sodium 38.1, Carbohydrate 20.4, Sugar 17.8, Protein 4.3

SEA SALT & HONEY NO-CHURN ICE CREAM



Sea Salt & Honey No-Churn Ice Cream image

If you're a fan of salted caramel, I'm willing to bet you'll love this one, too. Pure luxurious creaminess, honey's slightly floral nuances, and flecks of briny sea salt elevate this all to perfection. Better yet: only four ingredients, and no machine necessary!

Provided by Kare for Kitchen Treaty

Time 6h5m

Number Of Ingredients 4

2 cups 1 pint heavy whipping cream
1 14-ounce can sweetened condensed milk
1/4 cup honey (I like clover honey for this recipe + 1 tablespoon for topping + a little more for serving if desired)
1/2 teaspoon Fleur de sel sea salt + more for serving if desired

Steps:

  • Pour the whipping cream into the bowl of a stand mixer affixed with the whisk attachment. Start out mixing on low speed, then slowly increase speed to high and mix until the whipping cream forms stiff peaks, about 2 minutes. You can also use a bowl and a hand mixer, or a bowl and a whisk and mix by hand (but it'll probably take awhile unless you have superpowers!)
  • Using a spatula, gently fold the sweetened condensed milk, 1/4 cup honey, and 1/2 teaspoon sea salt into the whipped cream. Continue stirring gently until completely combined. Pour into a freezer-safe container with airtight lid. Drizzle the top with 1 tablespoon honey. Seal.
  • Freeze until solid, at least 6 hours.
  • Scoop into cups, bowls, or onto cones; drizzle individual servings with a little more honey and a bonus pinch of sea salt if desired. Serve.

VANILLA-HONEY SOFT SERVE ICE CREAM



Vanilla-Honey Soft Serve Ice Cream image

You don't need an ice cream maker for rich, custardy ice cream. With the help of an electric mixer and food processor, you can create ice cream with the texture of soft serve. One of the keys to a silky texture without the ice crystals that plague other no-churn ice cream recipes is using cream cheese (a trick picked up from Jeni Britton Bauer of Jeni's Splendid Ice Creams). This helps hold the custard's emulsification even during freezing. This ice cream is best served right out of the food processor or blender, but if you want to make it entirely ahead, take it out of the freezer 20 minutes before serving. If you would like to make this recipe with an ice cream maker, freeze the custard according to manufacturer's directions after cooling it completely.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 40m

Yield About 1 1/2 pints

Number Of Ingredients 8

6 large egg yolks
1/2 cup/100 grams granulated sugar
1/3 cup/79 milliliters flavorful honey
2 teaspoons/10 milliliters vanilla extract
1/4 teaspoon fine sea salt
3 cups/710 milliliters heavy cream
3 ounces/85 grams cream cheese, cubed, at room temperature
1/3 cup/79 milliliters whole milk

Steps:

  • In a large bowl, whisk together yolks, sugar, honey, vanilla and salt until smooth.
  • In a medium saucepan over medium heat, bring cream to a simmer.
  • Whisking the yolks constantly, slowly pour half the hot cream into the egg mixture. Scrape custard back into saucepan and cook over medium-low heat, stirring constantly, until custard is thick enough to coat the back of a spoon (180 degrees on an instant-read or candy thermometer). Do not let mixture come to a simmer or it could curdle. Strain into a heatproof bowl and whisk in cream cheese until completely melted.
  • Nestle bowl in a larger bowl filled with ice water. Using a hand mixer or immersion blender, whip custard until thick and cold, about 5 minutes. Spoon mixture into 3 or 4 ice cube trays. Freeze for at least 3 hours or overnight (or up to 1 week).
  • Using an offset spatula or butter knife, pop out ice cream cubes. Transfer to a food processor or blender. Pulse cubes with milk until the ice cream is smooth and has the consistency of soft serve. Serve immediately, or return to container and freeze for up to 1 week.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 90 milligrams, Sugar 16 grams

HONEY VANILLA ICE CREAM



Honey Vanilla Ice Cream image

This is the best homemade vanilla ice cream I've ever had. The honey and brown sugar give it a rich, buttery taste that can't be beat.

Provided by M. McCarthy

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Vanilla Ice Cream Recipes

Time 4h30m

Yield 12

Number Of Ingredients 7

2 cups milk
1 (7 inch) vanilla bean, split lengthwise
6 egg yolks
1 cup packed brown sugar
3 tablespoons honey
¼ teaspoon salt
2 cups heavy cream

Steps:

  • In a medium pan, heat the milk and vanilla bean to simmering. Do not boil. In a mixing bowl, whisk together the egg yolks, brown sugar, honey, and salt until light colored and frothy. While whisking constantly, slowly combine the hot milk with the egg mixture. Transfer the mixture back to the sauce pan. Cook over medium heat until mixture reaches 180 degrees Fahrenheit (82 degrees Celsius) when tested with a candy thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat.
  • Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be used again.) Stir the heavy cream into the custard. Cover the surface of the custard with plastic wrap and refrigerate for 4 hours.
  • When cold, freeze in an ice cream maker according to the manufacturer's directions.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 27.7 g, Cholesterol 160 mg, Fat 17.7 g, Protein 3.5 g, SaturatedFat 10.4 g, Sodium 89.5 mg, Sugar 26.2 g

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