Best Honey Ice Cream With A Kick Recipes

HONEY ICE CREAM

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

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

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 ICE CREAM WITH A KICK

Steps:

• Set a strainer over a medium bowl, then place that bowl over a large bowl of ice water. Set aside.
• Combine the milk, 2 tablespoons of the sugar and the kosher salt in a medium saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Meanwhile, in a medium bowl, whisk egg yolks and the remaining sugar until thick and pale, about 2 minutes.
• Once the milk comes to a simmer, gradually whisk 1/2 cup warm milk mixture into the egg mixture in a slow, steady stream. Whisk the egg mixture back into the pot, cooking over medium heat, stirring constantly with a wooden spoon or heat-proof spatula, until the custard is thick enough to coat the spoon, 2 to 3 minutes.
• Pour custard through the strainer into the prepared bowl and whisk in the cream, floral honey and 2 tablespoons of hot honey. Taste and add more hot honey, if desired. Transfer to refrigerator and chill, covered, for at least 4 hours.
• Whisk the chilled custard and pour into an ice cream maker and churn according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed. Serve ice cream on its own or with mango chunks, ground chiles and puffed amaranth.

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 & LIME ICE CREAM

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.

KICK-THE-CAN-ICE CREAM

Steps:

• You will also need: 1 lg (#10) empty (coffee can) can and 1 sm 16 oz empty (coffee can) can.
• Place ingredients in small size coffee can and mix with spoon.
• Seal the can with duct tape and place inside a larger size coffee can.
• Surround small can with ice and layers of rock salt.
• Seal large tin with duct tape.
• Roll or toss can for 20-30 minutes adding ice and salt to the larger can once or twice (this may not be necessary if done outdoors in the winter).
• Pack again with ice or place in freezer and let stand for 20 minutes before serving.

HONEY VANILLA ICE 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.