Best Profiteroles With Honey Lavender Ice Cream Recipes

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PROFITEROLES WITH VANILLA ICE CREAM AND CHOCOLATE SAUCE



Profiteroles with Vanilla Ice Cream and Chocolate Sauce image

Provided by Amy Finley

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/2 recipe Pate a Choux, recipe follows
1 egg, beaten
Store-bought vanilla ice cream
Store-bought chocolate sauce
1 cup water
1 teaspoon salt
3 teaspoons sugar
6 tablespoons butter, cut in pieces
3/4 cup plus 2 tablespoons all-purpose flour, sifted
4 eggs, beaten

Steps:

  • Preheat the oven to 400 degrees F.
  • With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 16 (1 1/2-inch rounds) spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool on a baking rack.
  • Split the profiteroles nearly in half, leaving a little hinge at the back, and cradle a small scoop of vanilla ice cream inside each. Divide the profiteroles between bowls and pour over some chocolate sauce. Serve cold.
  • In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the profiteroles, the other for gougeres.

PROFITEROLES



Profiteroles image

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 10

1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
Good vanilla ice cream (recommended: Haagen-Dazs), for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
  • Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
  • For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
  • For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.

PROFITEROLES WITH ICE CREAM AND CARAMEL SAUCE



Profiteroles with Ice Cream and Caramel Sauce image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1 cup water
4 ounces unsalted butter, cubed
1/4 teaspoon fine salt
1 cup all-purpose flour
4 eggs
1 quart ice cream, to fill profiteroles
Caramel Sauce, recipe follows
1 1/2 cups sugar
1/2 cup water
1 cup heavy cream
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 425 degrees F.
  • Put the water, butter, and salt in a heavy 2-quart saucepan. Bring to a boil over high heat, stirring occasionally, to melt the butter. Remove the pan from the heat and add the flour all at once. Stir with a wooden spoon until the dough comes together to form a ball. Place the pan over medium heat and beat constantly until the dough pulls away from the sides of the pan, about 4 minutes. Do not let it burn. A film may form on the bottom of the pan.
  • Put the dough in an electric mixer fitted with a paddle attachment. Add the eggs 1 at a time, beating well after each addition. Scrape down the sides of the bowl and continue to beat the dough for 4 minutes at high speed. Feel the dough: it should be sticky at first and then smooth and glossy.
  • Line a sheet pan with parchment paper, and use a little bit of the dough to stick the corners of the paper down. Transfer the dough to a piping bag fitted with a large tip. Pipe the dough into 2-inch balls spaced about 1-inch apart on the parchment paper. Bake for 15 minutes; then rotate the tray and lower the oven temperature to 350 degrees F. Continue to bake for 10 minutes. Turn the oven off, leaving the door slightly open to let the profiteroles cool in the oven.
  • To assemble, cut the profiteroles in 1/2 using a serrated knife. Place a scoop of ice cream on the botton 1/2 of the profiterole. Put the top on and drizzle with caramel sauce.
  • Put the sugar and water in a 2-quart saucepan over medium heat. Stir once or twice to dissolve the sugar. Increase the heat to high and use a pastry brush dipped in cold water to brush down any crystallized sugar that forms on the side of the pan. Let the mixture bubble and caramelize until it is amber, about 5 to 7 minutes. Remove from the heat and whisk the cream in very slowly. Stir in the butter. Cool to room temperature before serving.

HONEY LAVENDER ICE CREAM



Honey Lavender Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Egg     Dessert     Kid-Friendly     Frozen Dessert     Honey     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 qt

Number Of Ingredients 8

2 cups heavy cream
1 cup half-and-half
2/3 cup mild honey
2 tablespoons dried edible lavender flowers*
2 large eggs
1/8 teaspoon salt
Special Equipment
a candy or instant-read thermometer; an ice cream maker

Steps:

  • Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
  • Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
  • Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
  • Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
  • Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

CHOCOLATE ICE CREAM PROFITEROLES



Chocolate Ice Cream Profiteroles image

Profiteroles are among the most irresistible desserts. They are essentially dolled-up cream puffs, usually drizzled with chocolate sauce and sprinkled with chopped nuts. Adding dark chocolate ice cream catapults them heavenward, to everyone's delight. More romantic recipes, from dinner for two to chocolate for all, can be found here.

Provided by David Tanis

Categories     snack, ice creams and sorbets, dessert

Time 1h15m

Yield 24 profiteroles

Number Of Ingredients 10

2 ounces/60 grams raw shelled hazelnuts (optional)
1/4 pound/113 grams unsalted butter (1 stick)
1/4 teaspoon salt
1 cup/150 grams all-purpose flour
4 eggs, plus 1 egg lightly beaten for glaze
1 cup/120 milliliters heavy cream, chilled
1 tablespoon granulated sugar
1 quart/1 liter chocolate hazelnut ice cream (see recipe), or other ice cream
1 cup/240 milliliters warm bittersweet chocolate sauce (see recipe), or other chocolate sauce
Confectioners' sugar, for garnish

Steps:

  • Heat oven to 425 degrees. If using hazelnuts, place on a baking sheet and roast until quite dark, about 10 minutes. Let cool slightly, then use a clean kitchen towel to rub off skins, discarding the skins. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
  • To make the puffs, put 1 cup/240 milliliters water, the butter and the salt in a saucepan over high heat and bring to a boil. Add flour and stir with a wooden spoon until mixture comes together and forms a sticky ball. Lower heat to medium and continue to cook, stirring, for a minute or 2 more.
  • Transfer dough to the bowl of a stand mixer fitted with paddle attachment. Mix at medium speed to cool dough slightly, then increase speed and begin to add 4 eggs, 1 at a time. Make sure each egg is fully incorporated into dough before adding the next. When all eggs have been added, scrape down sides of bowl and beat again until dough is smooth and glossy.
  • Line a pair of 12-by-18-inch baking sheets with parchment. Put dough in a pastry bag (or use two soup spoons) and form mounds that are 21/2 inches in diameter, 12 mounds per sheet, spaced evenly. Brush each mound with beaten egg, smoothing pointy tops with a finger. Bake for 10 minutes at 425 degrees, then reduce heat to 375 degrees and continue baking until puffs are well browned and crisp, about 25 minutes more. Cool to room temperature. (If desired, puffs may be baked in advance, frozen and recrisped at 400 degrees for 10 minutes.)
  • Put cream and sugar in a small mixing bowl and whip to a soft, light consistency.
  • To assemble profiteroles, cut puffs in half horizontally. Place 2 tablespoons softly whipped cream on the bottom half of each puff, then a scoop of ice cream. Replace the tops. Transfer filled profiteroles to dessert plates or bowls, 2 per serving. Drizzle with warm chocolate sauce and sprinkle with reserved crushed hazelnuts, if using. Dust with confectioners' sugar and serve immediately.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 62 milligrams, Sugar 6 grams, TransFat 0 grams

LAVENDER HONEY ICE CREAM



Lavender Honey Ice Cream image

A sweet homemade ice cream is good for any hot summer day!

Provided by Evermore

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 4h30m

Yield 4

Number Of Ingredients 6

2 cups heavy whipping cream
1 cup half-and-half
⅔ cup honey
2 tablespoons dried lavender flowers
2 eggs
⅛ teaspoon salt

Steps:

  • Heat heavy cream, half-and-half, honey, and lavender flowers in a heavy 2-quart saucepan, stirring occasionally, until cream just starts to bubble. Remove from heat and cover; let steep for 30 minutes.
  • Strain cream mixture into a bowl using a fine-mesh sieve. Discard lavender flowers. Clean saucepan and pour strained cream mixture back in. Heat over medium heat until hot, about 5 minutes.
  • Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in a slow stream.
  • Pour egg mixture into the remaining hot cream in the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon and reads 175 degrees F (80 degrees C) on an instant-read thermometer, about 5 minutes.
  • Pour custard through a fine-mesh sieve into a bowl. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, for at least 3 hours.
  • Freeze custard in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.

Nutrition Facts : Calories 697.7 calories, Carbohydrate 52.9 g, Cholesterol 278.4 mg, Fat 53.5 g, Fiber 0.3 g, Protein 7.6 g, SaturatedFat 32.5 g, Sodium 180.6 mg, Sugar 46.8 g

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