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 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.
HONEY ICE CREAM WITH ALMOND NOUGATINE
Steps:
- In a large, heavy saucepan, bring the cream and milk to a boil.
- In a large, stainless steel bowl, whisk the egg yolks. Gradually pour the heated liquid into the bowl, whisking all the while. Return to the saucepan and cook over medium heat, stirring with a wooden spoon, until the mixture coats the back of a spoon.
- Remove from the heat and stir in the honey, to taste. Transfer to a clean bowl and chill over ice cubes and cold water. Strain.
- Freeze in an ice cream maker according to manufacturer's instructions. Just before the ice cream is completely set, stir in the Almond Nougatine, and continue to churn for a few minutes longer. Serve in a Sesame Seed Cup.
- 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.
- In a medium bowl, whisk together all of the ingredients, except the milk, until well combined. Let rest at least 30 minutes, up to overnight, refrigerated and covered.
- Preheat the oven to 350 degrees F.
- Using a 2-tablespoon measure, spoon some of the batter onto a non-stick baking sheet. Dip a fork into the milk and, using the back of the tines, gently pat the batter, spreading it into a very thin circle, about 6 to 8 inches in diameter. (The milk will prevent the sugar from sticking to the fork.) You should be able to make 2 to 3 circles on an 11 by 15-inch baking sheet, spaced about 2 1/2 inches apart.
- Bake 8 to 10 minutes, until golden brown. Remove the pan from the oven and immediately shape over a 2 1/2-to-3-inch bowl or mold, forming a free form cup. Let harden. You may want to start by making 1 or 2 at a time, the cookie crisps very quickly and can crack.
- Yield: 10 to 12 cups
PINE NUT HONEY ICE CREAM
Provided by Bruce Weinstein
Categories Dairy Dessert Frozen Dessert Pine Nut Summer Honey Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Spread the pine nuts in a single layer on a baking sheet and place in oven until lightly toasted, about 5 to 10 minutes. Take care not to burn the nuts.
- Combine the hot nuts, honey, and sugar in a food processor and process for 2 minutes or until the mixture is smooth. Add the eggs and process until well blended, about 30 seconds.
- Bring the milk to a boil in a heavy sauce pan. With food processor running, slowly pour the hot milk into the nut mixture through the feed tube. Process 30 seconds or until the nut custard is smooth. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from heat. Pour the hot nut custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
- Stir the chilled custard, then freeze in one or two batches in your icecream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer icecream, transfer to a freezer-safe container and freeze at least 2 hours.
HONEY-CINNAMON ICE CREAM
Provided by Joanne Chang
Categories Milk/Cream Ice Cream Machine Dairy Dessert Freeze/Chill Christmas Fourth of July Thanksgiving Frozen Dessert Condiment Spice Birthday Honey Cinnamon Party Advance Prep Required Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/4 quarts
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the milk and cream. Break up the cinnamon stick into several pieces and toss them into the pan. Scald the milk mixture over medium-high heat (bubbles start to form around the edge of the pan, but the liquid is not boiling). Remove from the heat and let the cinnamon steep in the milk mixture for about 1 hour.
- In a medium bowl, whisk the egg yolks until blended, and then slowly whisk in the honey, sugar, and ground cinnamon until combined. Return the milk mixture to medium-high heat and scald again. Slowly add the hot milk mixture to the egg-honey mixture, a little at a time, whisking constantly. When all of the hot milk mixture has been incorporated, return the contents of the bowl to the saucepan, and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon, for 6 to 8 minutes, or until the mixture thickens and coats the back of the spoon. The mixture will seem watery at first, then it will start to steam, and then it will start to develop a little body and get thicker. Remove from the heat and immediately strain through a fine-mesh sieve into an airtight container. Whisk in the salt. Cover and refrigerate for at least 2 hours, or until cold, or up to overnight.
- Churn in an ice cream maker according to the manufacturer's directions.
- When the ice cream has finished churning, freeze it for at least 2 hours to allow it to ripen. During the ripening process, the ice cream becomes harder and smoother and the flavors more fully develop. The ice cream can be stored in an airtight container in the freezer for up to 1 week.
HONEY AND NUT ICE CREAM
Very easy to prepare at home. It tastes better than most of the supermarket stuff and saves tons of money as well. Easily modified to your taste. Have this ready in the freezer for unexpected guests! Try substituting condensed milk for the honey for a less sweet version. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by Michelle
Categories Ice Cream
Time 8h
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Spread nuts on a baking sheet and toast in preheated oven, watching carefully, until golden, about 10 minutes. Rub the skins from the toasted nuts using a tea towel, then coarsely chop.
- Line a baking sheet with foil. Spread chopped nuts evenly on foil. Melt chocolate in a double boiler over simmering water. Pour chocolate evenly over nuts. Place in freezer until firm. Then break into bite-size chunks.
- Line a 8x8 inch dish with foil.
- In a small bowl, beat egg yolks until light yellow. Beat in honey. In a separate bowl, beat egg whites until stiff. In a third bowl, beat cream with vanilla until stiff. Fold cream into egg whites, then fold egg yolks into cream mixture. Fold in chocolate covered nuts, then pour into prepared pan.
- Freeze 8 hours or overnight until firm. To serve, invert onto a platter, remove foil and slice.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 23.3 g, Cholesterol 123.8 mg, Fat 22.9 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 11.7 g, Sodium 42.9 mg, Sugar 20.1 g
HONEY VANILLA ICE CREAM
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
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
HONEY NUT ICE CREAM
This dessert 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. Feel free to vary the measurements and use as much of each ingredient as you like. You could sprinkle on walnuts instead of almonds. 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. It's a refreshing finishing touch.
Provided by looneytunesfan
Categories Frozen Desserts
Time 5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Scoop ice cream into serving dishes; drizzle with honey and sprinkle with almonds.
Nutrition Facts : Calories 283.9, Fat 12.1, SaturatedFat 6.8, Cholesterol 43.6, Sodium 80.1, Carbohydrate 41.4, Fiber 1, Sugar 38.5, Protein 4.1
HONEY NUT ICE CREAM
Make and share this Honey Nut Ice Cream recipe from Food.com.
Provided by GingerlyJ
Categories Frozen Desserts
Time 1h20m
Yield 2 pints, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Chill beaters in a freezer.
- shake cream well before opening.
- beat cream on high with electric mixer until it becomes like whipped cream.
- add vanilla and honey and beat for an additional minute.
- Fold in nuts.
- freeze until ready to eat.
Nutrition Facts : Calories 929.3, Fat 84.9, SaturatedFat 38.8, Cholesterol 217.4, Sodium 62, Carbohydrate 44.5, Fiber 3.6, Sugar 36.5, Protein 6.7
More about "honey nut ice cream recipes"
HONEY NUT ICE CREAM RECIPE, HOW TO MAKE HONEY NUT ICE …
From tasteofrecipe.com
HONEY AND NUTS ICE CREAM RECIPE – AWESOME CUISINE
From in.pinterest.com
HONEY NUT CORNFLAKE ICE CREAM RECIPE - BBC FOOD
From bbc.co.uk
HONEY ROASTED MACADAMIA NUT ICE CREAM - LIVING HEALTHY WITH …
From livinghealthywithchocolate.com
HONEY NUT ICE CREAM OHIO - THERESCIPES.INFO
From therecipes.info
GRAPE NUT ICE CREAM WITH BROWN SUGAR AND HONEY - THE LIVE-IN …
From theliveinkitchen.com
HONEY NUT CRUNCH ICE CREAM - CO-OP RECIPES
From coop.co.uk
HONEY ICE CREAM RECIPE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
HONEY ICE CREAM RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
NO CHURN HONEY NUT ICE CREAM » THE THIRSTY FEAST
From honeyandbirch.com
HOMEMADE HONEY ICE CREAM MASTER RECIPE
From honey.com
HONEY-NUT ICE CREAM RECIPE: HOW TO MAKE IT | TASTE OF …
From stage.tasteofhome.com
HONEY FRUIT & NUT ICE CREAM RECIPE | HONEY NUT ICE CREAM | FRUIT
From youtube.com
HONEY AND NUT ICE CREAM – DRSTARVE
From drstarve.com
HONEY NUT CHEERIOS™ ICE CREAM RECIPE - TABLESPOON.COM
From tablespoon.com
HONEY NUT CRUNCH ICE CREAM ON BAKESPACE.COM
From bakespace.com
HONEY NUT ICE CREAM RECIPE - TRADITIONAL RECIPES - 2022
From ie.sonuniigaam.in
HONEY AND NUT ICE CREAM - COOKING-RIGHT.NET
From cooking-right.net
RECIPE OF PERFECT SALTED CHOCOLATE, NUT AND HONEY ICE CREAM
From queenshaaeronakitchen.blogspot.com
NO CHURN HONEY NUT ICE CREAM – MY ROI LIST
From myroilist.com
HONEY NUT PROTEIN ICE CREAM | PURELYINSPIRED.COM
From purelyinspired.com
SALTED PEANUT BUTTER AND HONEY ICE CREAM - COOKIE AND KATE
From cookieandkate.com
HONEY AND NUT ICE CREAM RECIPE | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
HONEY NUT ICE CREAM RECIPE - LIGHT LOW CARB LIFESTYLE
From sites.google.com
HONEY AND NUT ICE CREAM | RECIPESTY
From recipesty.com
HONEY AND NUT ICE CREAM | RECIPE | FROZEN DESSERT RECIPE, …
From pinterest.com
HONEY-CRUNCH ICE CREAM RECIPE | EATINGWELL
From eatingwell.com
HONEY AND NUT ICE CREAM | RECIPE | ICE CREAM RECIPES, HAZELNUT ICE ...
From pinterest.com
PINE NUT ICE CREAM RECIPE - HANK SHAW'S WILD FOOD RECIPES
From honest-food.net
EASY HONEY LAVENDER ICE CREAM RECIPE
From tastyicecream.com
BEST COOKING BREADCRUMB RECIPES: HONEY AND NUT ICE CREAM
From worldbestbreadcrumbrecipes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love