HONEY ICE CREAM
Steps:
- Combine the cream, half-and-half, honey and vanilla in the canister of a commercial ice-cream maker and stir to combine. Freeze per manufacturer's instructions.
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.
ALMOND NOUGATINE
Only two ingredients! A recipe from Wolfgang Puck. He mixes the chunks into his honey ice cream (a recipe that can be found on foodnetwork.com).
Provided by the_cookie_lady
Categories Candy
Time 1h45m
Yield 1 quart
Number Of Ingredients 2
Steps:
- 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.
Nutrition Facts : Calories 667.5, Fat 24.4, SaturatedFat 1.9, Sodium 13.5, Carbohydrate 109.6, Fiber 5, Sugar 102.3, Protein 10.6
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