Violet Orange Blossom Honey Ice Cream Recipes
ORANGE BLOSSOM HONEY ICE CREAM
Make and share this Orange Blossom Honey Ice Cream recipe from Food.com.
Provided by Jonathan L.
Categories Dessert
Time 4h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- heat milk half and half and heavy cream to simmer reduce heat.
- add honey blend well till thick.
- place mixture in ice cream machine.
- serve when semi hard.
Nutrition Facts : Calories 1601.8, Fat 120.4, SaturatedFat 74.9, Cholesterol 432.7, Sodium 254.6, Carbohydrate 128, Fiber 0.6, Sugar 105.1, Protein 16.4
ORANGE BLOSSOM ICE CREAM RECIPE - (5/5)
Provided by MJH
Number Of Ingredients 7
Steps:
- Prepare a 1.5 quart ice cream maker according to the manufacturer's instructions. In a large bowl, whisk together the egg yolks and sugar; set aside. Add the heavy cream, milk, and a pinch of salt to a medium saucepan. Set the saucepan over medium heat. Once simmering, remove from heat, and in a steady stream, whisk in about 1/4 cup of the hot liquid into the yolk mixture. Keep gradually whisking in the hot liquid until all of it has been added. Pour everything back into the saucepan and set over medium low heat. While stirring occasionally, cook the custard until it becomes thick enough to coat the back of the spoon, or until it reaches 170 °F. Pour the custard through a fine mesh sieve and into another large bowl. Mix in the orange blossom water and vanilla extract and gently set the bowl in an ice bath until cool. Cover the bowl with plastic wrap and place in the refrigerator until the mixture becomes cold. Once the custard base has properly chilled, pour the custard into the ice cream machine and churn according to manufacturer's instructions. Once the ice cream has thickened properly, enjoy right away, or pour the ice cream into an airtight container and place in the freezer until firm, about 4-5 hours.
ORANGE HONEY SYRUP
Categories Condiment/Spread Sauce Dessert Quick & Easy Low Sodium Orange Honey Gourmet
Number Of Ingredients 5
Steps:
- In a heavy saucepan combine the honey, the orange juice, the water, and the zest and simmer the mixture, stirring occasionally, for 20 minutes, or until it is reduced to 1 1/3 cups. (If the syrup is reduced too much, it becomes too thick and too sweet.) Stir in the Manto and let the syrup cool. The syrup may be made 1 week in advance and kept, covered, at room temperature.
- Makes about 1 1/3 cups
ORANGE BLOSSOM CREAM
Provided by Alice Medrich
Categories Sauce Milk/Cream Mixer Dessert Quick & Easy Low Cal Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Using electric mixer, beat all ingredients in medium bowl until peaks form. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before serving.
VIOLET ORANGE BLOSSOM HONEY ICE CREAM
Make and share this Violet Orange Blossom Honey Ice Cream recipe from Food.com.
Provided by Jonathan F.
Categories Dessert
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- heat the heavy cream to a simmer.
- add orange blossom honey.
- add violet syrup.
- remove fom heat and blend well with blender in deep bowl.
- prepare mixture for ice cream maker.
- serve when semi hard.
Nutrition Facts : Calories 1151.7, Fat 115.9, SaturatedFat 72.1, Cholesterol 415.6, Sodium 189.9, Carbohydrate 21.4, Sugar 5, Protein 12.1
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