Ice Cream Honey 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.

VANILLA ICE CREAM WITH HONEY



Vanilla Ice Cream With Honey image

Provided by Ted Allen

Time 30m

Yield 1 generous quart

Number Of Ingredients 6

3 cups heavy cream
1 cup whole milk
1/2 cup honey
2 vanilla beans, split lengthwise and scraped
4 large egg yolks
1 tablespoon pure vanilla extract

Steps:

  • Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle.
  • Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixture into the saucepan of cream; heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon, again being careful not to let it boil and curdle.
  • Pour through a fine-mesh strainer to remove the vanilla beans and any bits of cooked egg yolk. Stir in the vanilla extract. Cover the custard with plastic wrap and refrigerate until cold, about 6 hours. You can speed this process dramatically by partially submerging the bowl of custard in a larger bowl of ice water to form an ice bath and stirring the custard occasionally until cold. The colder the custard is, the faster the machine will be able to freeze it for ice cream.
  • Follow the directions on your ice cream maker to freeze. Once the mixture is frozen, put it into containers and allow it to "ripen" for at least 2 hours in the freezer.

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 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

LAVENDER HONEY ICE CREAM



Lavender Honey Ice Cream image

A sweet homemade ice cream is good for any hot summer day!

Provided by Evermore

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 4h30m

Yield 4

Number Of Ingredients 6

2 cups heavy whipping cream
1 cup half-and-half
⅔ cup honey
2 tablespoons dried lavender flowers
2 eggs
⅛ teaspoon salt

Steps:

  • Heat heavy cream, half-and-half, honey, and lavender flowers in a heavy 2-quart saucepan, stirring occasionally, until cream just starts to bubble. Remove from heat and cover; let steep for 30 minutes.
  • Strain cream mixture into a bowl using a fine-mesh sieve. Discard lavender flowers. Clean saucepan and pour strained cream mixture back in. Heat over medium heat until hot, about 5 minutes.
  • Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in a slow stream.
  • Pour egg mixture into the remaining hot cream in the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon and reads 175 degrees F (80 degrees C) on an instant-read thermometer, about 5 minutes.
  • Pour custard through a fine-mesh sieve into a bowl. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, for at least 3 hours.
  • Freeze custard in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.

Nutrition Facts : Calories 697.7 calories, Carbohydrate 52.9 g, Cholesterol 278.4 mg, Fat 53.5 g, Fiber 0.3 g, Protein 7.6 g, SaturatedFat 32.5 g, Sodium 180.6 mg, Sugar 46.8 g

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 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 & LIME ICE CREAM



Honey & lime ice cream image

Indulge in a bowl of honey and lime ice cream for dessert. The sweetness of the honey pairs beautifully with tangy lime. Top with lime zest and raspberries

Provided by Roopa Gulati

Categories     Dessert

Time 15m

Number Of Ingredients 6

600ml double cream
397g can condensed milk
3 tbsp honey
3 limes, 2 zested, all juiced
60ml gin
150g raspberries, to serve

Steps:

  • Whip the cream until it just starts to thicken, then lightly whisk in the condensed milk, honey, most of the lime zest, all the juice and the gin.
  • Pour into a shallow container and freeze until firm, about 3-4hrs or overnight. You won't need to stir the cream as it sets - the gin stops it from freezing solid.
  • Take the ice cream out of the freezer 10 mins before serving to soften slightly. Top with the remaining lime zest and the raspberries to serve. Will keep frozen for two months.

Nutrition Facts : Calories 230 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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

PINE NUT HONEY ICE CREAM



Pine Nut Honey Ice Cream image

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

1 cup pine nuts
1/2 cup honey
1/4 cup sugar
2 large eggs
1 cup milk
1/4 teaspoon salt
1 1/2 cups heavy cream
1/2 teaspoon vanilla extract

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.

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HONEY ICE CREAM RECIPE : HEART'S CONTENT FARMHOUSE
2022-07-14 Heat the milk, 1¼ cup of the cream, and all the honey in a saucepan over medium heat, until warm and steaming, or about 170 degrees. You'll have just a small amount of cream left to beat with the eggs. Beat the eggs and remaining heavy cream. Meanwhile, beat the egg yolks and remaining cream until light yellow in color and well combined.
From heartscontentfarmhouse.com


NO CHURN HONEY VANILLA ICE CREAM - IN KRISTA'S KITCHEN//DELICIOUS …
2021-04-29 Using either an electric hand mixer or the whisk attachment of your stand mixer, beat the cream until it forms stiff peaks. In a small bowl combine the sweetened condensed milk, vanilla bean paste, honey and kosher salt. Add a large spoonful of the heavy cream to the sweetened condensed milk mixture and combine.
From inkristaskitchen.com


HONEY: A LITTLE HISTORY FOR LOVERS OF ICE CREAM
Honey and honey bees - the history of both is a long one. Fossils of honey bees have been found dating back more than a hundred million years and the art of beekeeping by humans was depicted in cave paintings several thousand years ago. The wonderful properties of honey have been recognised and revered by many civilisations including the Ancient Egyptians, Greeks …
From ice-cream-recipes.com


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