HONEY ICE 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.
ALMOND NOUGATINE
Only two ingredients! A recipe from Wolfgang Puck. He mixes the chunks into his honey ice cream (a recipe that can be found on foodnetwork.com).
Provided by the_cookie_lady
Categories Candy
Time 1h45m
Yield 1 quart
Number Of Ingredients 2
Steps:
- Brush a small baking sheet with vegetable oil and set aside.
- In a medium-size, heavy saucepan, cook the sugar over high heat until it turns a caramel color.
- Stir in the almonds and cook for 1 to 2 minutes longer.
- Pour out onto the prepared pan in a very thin layer and let harden; Cool.
- When completely set, scrape the nougatine onto a chopping board with a heavy spatula.
- Cut or chop into small bits.
- Store in an airtight container until ready to use.
Nutrition Facts : Calories 667.5, Fat 24.4, SaturatedFat 1.9, Sodium 13.5, Carbohydrate 109.6, Fiber 5, Sugar 102.3, Protein 10.6
ALMOND ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 40m
Yield About 1 1/2 pints
Number Of Ingredients 10
Steps:
- In a medium saucepan, cook ½ cup sliced almonds with the sugar and the salt over medium heat until deeply golden and caramelized, about 10 minutes. Transfer to a plate. Reserve.
- In the same pot, toast 1 cup sliced almonds until deeply golden, about 5 minutes. Add cream, milk, sugar and salt to the pot and simmer until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let steep 1 hour.
- Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Add almond extract to base and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Break reserved caramelized nuts into pieces and add to base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 9 grams, Sodium 77 milligrams, Sugar 16 grams, TransFat 0 grams
CINNAMON HONEY ICE CREAM
From a Cinco de Mayo Celebration booklet. Rich and delicious - sounds like a nice celebration or special occasion dessert. Prep time does not include refrigeration time or freezing time.
Provided by DailyInspiration
Categories Ice Cream
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Heat milk in a two-quart saucepan over medium heat, but do not boil; stir in cinnamon, honey and salt.
- Pour about 1/2 cup hot milk into eggs and beat with a whisk; pour eggs into saucepan with remaining milk mixture.
- Cook and stir over medium-low heat. Stir in cream and vanilla. Refrigerate overnight or until cold. Freeze in ice cream maker according to manufacturer's directions.
Nutrition Facts : Calories 290.1, Fat 20.4, SaturatedFat 12.4, Cholesterol 109.2, Sodium 72.8, Carbohydrate 24.9, Fiber 0.2, Sugar 21.1, Protein 3.9
HONEY-NUT ICE CREAM
One of Tricia Moore's favorite desserts comes together as quick as 1..2..3. It's made with only three ingredients that I always have on hand-ice cream, honey and nuts, she explains from her Somersworth, New Hampshire home. Feel free to vary the measurements and use as much of each ingredient as you like. You could sprinkle on walnuts instead of almonds, she hints. And adding pecans will make you think you're eating pralines. This is such a pretty way to dress up a scoop of ice cream, Tricia concludes. It's a refreshing finishing touch.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 8 servings.
Number Of Ingredients 3
Steps:
- Scoop ice cream into serving dishes and drizzle with honey. Sprinkle with toasted almonds.
Nutrition Facts : Calories 278 calories, Fat 12g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 80mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.
HONEY, ALMOND, AND DATE ICE-CREAM SAUCE
Can be prepared in 45 minutes or less.
Yield Makes about 3/4 cup
Number Of Ingredients 8
Steps:
- In a small saucepan cook the almonds in the butter over moderate heat, stirring, for 5 minutes, or until the almonds begin to color, add the honey, and bring the liquid to a boil. Stir in the dates, the cream, the lemon juice, the almond extract, and the salt and stir the mixture until it is combined well. Serve the sauce warm over ice cream. The sauce can be kept, covered and chilled, for 1 month.
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- Combine sugar, dry milk, and cornstarch in a large saucepan. Gradually add 1 cup low-fat milk and evaporated milk. Bring to a boil over medium heat, stirring constantly; cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Gradually stir about 1/4 of hot milk mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over low heat 1 minute, stirring constantly. Remove from heat; stir in remaining 1 cup low-fat milk, honey, almonds, and vanilla. Cover and chill 2 hours.
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