Best Honey Nut Ice Cream Recipes

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 AND NUT ICE CREAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spread nuts on a baking sheet and toast in preheated oven, watching carefully, until golden, about 10 minutes. Rub the skins from the toasted nuts using a tea towel, then coarsely chop.
• Line a baking sheet with foil. Spread chopped nuts evenly on foil. Melt chocolate in a double boiler over simmering water. Pour chocolate evenly over nuts. Place in freezer until firm. Then break into bite-size chunks.
• Line a 8x8 inch dish with foil.
• In a small bowl, beat egg yolks until light yellow. Beat in honey. In a separate bowl, beat egg whites until stiff. In a third bowl, beat cream with vanilla until stiff. Fold cream into egg whites, then fold egg yolks into cream mixture. Fold in chocolate covered nuts, then pour into prepared pan.
• Freeze 8 hours or overnight until firm. To serve, invert onto a platter, remove foil and slice.

HONEY-NUT ICE CREAM

Steps:

• Scoop ice cream into serving dishes and drizzle with honey. Sprinkle with toasted almonds.

HONEY NUT ICE CREAM

Steps:

• * Cooking Time: 8 minutes Power: 100% (700 watts) 50% (350 watts) Chilling Time (optional): 1 to 2 hours Churning Time: Depends on ice cream maker Place half-and-half in a 4-cup microwavable measuring cup or bowl. Microwave, uncovered, at 100% power (700 watts) for 5 minutes or just until steaming (do not boil), stirring after 2 1/2 minutes. Stir in honey and cinnamon.In a small bowl, beat eggs. Gradually stir about one-third of the hot mixture into eggs until blended, then stir back into hot mixture in cup. Reduce power and microwave, uncovered, at 50% power (350 watts) for 3 minutes or until just under boiling (180°) and mixture coats a metal spoon, stirring every minute.Place measuring cup in a large bowl which contains cold water and ice. Stir honey mixture to cool quickly and stop the cooking. When mixture reaches room temperature, remove cup from ice water. Fold in whipping cream and vanilla. If desired, cover and chill to develop flavorPour into a chilled 1-quart ice cream freezer container. Add nuts. Pack and churn according to manufacturer's directions. Remove dasher. Serve soft or pack to ripen according to manufacturer's directions.To store leftovers, pack into a plastic container. Place plastic wrap directly on surface of ice cream, cover tightly and freeze up to 1 week.Serve with caramel sauce or sliced peaches if desired.