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July 2007

Product Reviews / Main Nibbles / Desserts

Honey Ice Cream Recipes

The Latest Buzz: Easy, Gourmet Ice Cream Recipes For Honey Lovers

July is National Ice Cream Month, but do you need an official reason to make a batch of fresh ice cream? It’s easy—and nothing tastes better than homemade ice cream fresh from the churn. These gourmet, honey-based ice creams taste so good, you’ll only have to make the first  batch. Then, family members will volunteer to take over, just to be able to have more!

Honey-based ice cream tends to be extra rich and creamy due to its high concentration of sugar and lower freezing point. And since honey as a sweetener causes a lower glycemic rise than regular sugar, honey ice cream can be a better choice for those seeking to lower their sugar intake.*

*In patients with type 2 diabetes, natural honey causes a significantly lower rise in blood sugar than either dextrose or sucrose. Within the broad category of honey, some honeys like Black Sage have a high fructose to glucose ratio, which cause an even lower rise. Consult with your healthcare provider.

Read more about honey in THE NIBBLE’s Honey Section—including informative articles about honey and product reviews. For more information on cooking with pure honey, visit Honey.com. To find a locally produced or special honey variety, visit HoneyLocator.com.

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The master honey ice cream recipe has a rich custard base—with egg yolks—that is divinely delicious when combined with honey. Recipe variations include classic ice cream flavors (chocolate-pecan, peach) and one that may be new to you, avocado ice cream. Remember that avocado is a fruit. Don’t think guacamole—think of the creaminess of the avocado and how it will add even more creaminess to the ice cream. Avocado ice cream is a great ending to any meal, but think about it when you’re serving Mexican food.

• Homemade Honey Ice Cream Master Recipe
• Avocado Honey-Lime Ice Cream Recipe
• Chocolate-Pecan Honey Ice Cream With Caramel Swirl Recipe
• Peaches And Cream Honey Ice Cream Recipe
  

Homemade Honey Ice Cream: Master Recipe   Ingredients 4 large egg yolks 2/3 cup pure honey 1/8 teaspoon salt 3 cups half-and-half Optional infusions, inclusions* (add-ins) or swirls (see “Four Ways To Customize,” below) *Infusions are flavors that are infused into the milk or cream; then the flavoring element (cinnamon stick, ginger, etc.) is removed. Inclusions is the industry term for what many of us call “mix-ins.” Of course, “inclusions” simply means “other things that are included” in the ice cream—nuts, chocolate chips, pieces of fruit, whatever. Directions

Sliced almonds are a tasty topping for honey ice cream. Make a special “sticky almond” topping by soaking the almonds in some honey.

1. Whisk together eggs, honey and salt in medium bowl; set aside. In a medium saucepan, bring half-and-half to a full simmer with any infusions. Remove from heat. If infusing, cover and let steep 2 hours; strain into another medium saucepan and bring to a simmer again.
2. Slowly add 1 cup of the simmering cream mix to the egg-honey mixture while whisking (to avoid scrambling the eggs); then return the egg and cream mixture to the saucepan.
3. Again bring to a simmer over medium-low heat, stirring constantly until the custard thickens enough to coat a spoon and the thermometer reads 170°F to 175°F, about 4 minutes (do not boil).
4. Strain into a clean bowl and allow steam to escape before covering and chilling until cold (at least 3 hours and up to 1 day).
5. Process custard in ice cream maker according to manufacturer’s instructions; add soft add-in ingredients half way through freezing or chunky ingredients during the last 2 to 5 minutes.
6. Transfer to a bowl or tub, add any desired swirls and serve, or cover and freeze until firm—at least 3 hours and up to 3 days.

Four Ways To Customize Honey Ice Cream

1. Switch your dairy: Replace up to 1 cup of the half-and-half with heavy cream, plain yogurt, buttermilk or sour cream.
2. Infusions: Infuse the cream base with 1 to 2 tablespoons of your favorite herbs (such as lavender or mint), spices (crushed cinnamon sticks or cloves), botanicals (grated citrus rind or chopped ginger root), a split and scraped vanilla bean or a few saffron threads.
3. Inclusions (Add-ins): Halfway through the churning process, add up to 1 cup of fruit or vegetable purée, soft cream cheese or blue cheese. Or, during the last 2 to 5 minutes, add 1/2 cup to 1 cup of juicy berries, chunks of ripe fruit, nuts, bits of pure honeycomb or chocolate pieces.
4. Swirls: Immediately after churning and before serving (or packing in freezer tubs), swirl in whatever creamy, thick confection that tempts, such as caramel or chocolate sauce.

Yield: 1 Quart    

Avocado Honey Lime Ice Cream

Ingredients 4 large egg yolks 2/3 cup pure honey 1/8 teaspoon salt 2 cups half-and-half 1 cup buttermilk 2 tablespoons lime zest 1 cup avocado purée   Directions

1. Whisk together eggs, honey and salt in a medium bowl; set aside. Bring the half-and-half, buttermilk and lime zest to a full simmer in a medium saucepan. Remove from the heat.
2. Cover, let steep 2 hours and strain into another medium saucepan. Bring to a simmer again.
3. Add 1 cup of the simmering cream mix to the egg-honey mixture while whisking (to avoid scrambling the eggs). Then return the egg and cream mixture to the saucepan. Simmer over medium-low heat, stirring constantly until the custard thickens enough to coat a spoon and the thermometer reads 170°F to 175°F, about 4 minutes (do not boil).
4. Strain into a clean bowl and allow the steam to escape, before covering and chilling until cold (at least 3 hours, and up to 1 day).
5. Process the custard in an ice cream maker according to the manufacturer’s instructions. Add avocado purée halfway through freezing.
6. Transfer to a bowl or tub and freeze until firm, at least 3 hours, and up to 3 days.

Chocolate-Pecan Honey Ice Cream With Caramel Swirl

Not a chocolate ice cream, but honey ice cream with chopped pecans and chocolate bits mixed into it. You can make your own caramel sauce or buy one. We think the caramel sauce from The King’s Cupboard—a NIBBLE Top Pick Of The Week—is outstanding. It’s available in six flavors, each one yummier than the next. Ingredients 4 large egg yolks 2/3 cup pure honey 1/8 teaspoon salt 3 cups half-and-half 1/2 cup toasted pecans, coarsely chopped 1/2 cup dark chocolate, coarsely chopped 1/2 cup caramel sauce

Directions

1. Whisk together the eggs, honey and salt in a medium bowl; set aside. Bring the half-and-half to a full simmer in a medium saucepan.
2. Add 1 cup of the simmering cream mix to the egg-honey mixture while whisking (to avoid scrambling the eggs); then return the egg and cream mixture to the saucepan. Simmer over a medium-low heat, stirring constantly until the custard thickens enough to coat a spoon and the thermometer reads 170°F to 175°F, about 4 minutes (do not boil).
3. Strain into a clean bowl and allow the steam to escape, before covering and chilling until cold (at least 3 hours and up to 1 day).
4. Process the custard in an ice cream maker according to the manufacturer’s instructions. During the last 2 to 5 minutes, add the pecans and dark chocolate.
5. Transfer to a bowl or tub and stir in the caramel sauce. Freeze until firm, at least 3 hours, and up to 3 days.
   

Peaches And Cream Honey Ice Cream   Ingredients 4 large egg yolks 2/3 cup pure honey 1/8 teaspoon salt 2 cups half-and-half 1 cup sour cream 1/2 cup fresh, very ripe peaches, diced   Directions

1. Whisk together the eggs, honey and salt in a medium bowl; set aside. Bring the half-and-half to a full simmer in a medium saucepan.
2. Add 1 cup of the simmering cream mix to the egg-honey mixture while whisking (to avoid scrambling the eggs); then return the egg and cream mixture to the saucepan. Simmer over a medium-low heat, stirring constantly until the custard thickens enough to coat a spoon and the thermometer reads 170°F to 175°F, about 4 minutes (do not boil).
3. Strain into a clean bowl and allow the steam to escape, before covering and chilling until cold (at least 3 hours and up to 1 day).
4. Process the custard in an ice cream maker according to the manufacturer’s instructions. During the last 2 to 5 minutes, add the peaches.
5. Transfer to a bowl or tub and stir in the diced peaches. Freeze until firm, at least 3 hours, and up to 3 days.

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