Best Honey And Nut Ice Cream Recipes

BANANA, HONEY AND WALNUT ICE CREAM

Steps:

• Combine milk and honey in medium saucepan.
• Bring almost to simmer, stirring occasionally.
• Beat yolks until pale yellow.
• Gradually beat in hot milk.
• Set bowl into a larger bowl filled with ice (or cover with plastic wrap directly on the surface of the custard and chill overnight).
• Cool custard completely, stirring occasionally.
• Fold in whipped cream and bananas.
• Process according to ice cream maker’s manufacturer’s instructions, until half set.
• Add walnuts and process until set.
• Let ripen in freezer several hours before serving.

PINE NUT HONEY ICE CREAM

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

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.