Best 19 Honey Ice Cream Recipes

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Honey ice cream is a delectable frozen dessert that combines the delightful sweetness of honey with the creamy richness of ice cream. It is a perfect treat for any occasion, whether you're hosting a party, enjoying a family gathering, or simply satisfying your sweet tooth. The harmonious blend of honey's natural flavors with the cold, smooth texture of ice cream creates a truly indulgent experience. If you are looking for a unique and flavorful ice cream recipe, honey ice cream is definitely worth trying. With just a few simple ingredients and some time, you can create a delicious homemade honey ice cream that will impress your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY HONEY BALSAMIC WITH BLACK PEPPER ICE CREAM



Strawberry Honey Balsamic With Black Pepper Ice Cream image

This recipe from Salt & Straw takes sweet, rich strawberry ice cream up a notch-honey balsamic vinegar adds some tang and finely ground black pepper brings a little spice.

Provided by Tyler Malek

Categories     Ice Cream     Dessert     Frozen Dessert     Strawberry     Honey     Pepper

Yield 2 pints

Number Of Ingredients 17

For the strawberry puree:
10 ounces (about 1 pint) ripe strawberries, hulled and halved
¼ cup honey
Heat the oven to 300°F. Line a sheet pan with parchment paper.
For the ice cream base:
½ cup granulated sugar
2 tablespoons dry milk powder
¼ teaspoon xanthan gum
2 tablespoons light corn syrup
1⅓ cups whole milk
1⅓ cups heavy cream
For the ice cream:
¾ cup Strawberry Puree (recipe follows), very cold
¼ cup honey balsamic vinegar, like Honey Ridge Farms or O Olive Oil
⅛ teaspoon freshly (and very finely) ground black pepper
3 cups Ice Cream Base (recipe follows), very cold
¾ cup your favorite strawberry jam

Steps:

  • Strawberry puree:
  • Spread the strawberries out evenly on the lined sheet pan and drizzle them with the honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they're cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
  • Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.
  • Ice cream base:
  • Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
  • Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
  • Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
  • Ice cream:
  • In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base. Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft-serve.
  • Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
  • Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.

HONEY VANILLA ICE CREAM



Honey Vanilla Ice Cream image

This is the best homemade vanilla ice cream I've ever had. The honey and brown sugar give it a rich, buttery taste that can't be beat.

Provided by M. McCarthy

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Vanilla Ice Cream Recipes

Time 4h30m

Yield 12

Number Of Ingredients 7

2 cups milk
1 (7 inch) vanilla bean, split lengthwise
6 egg yolks
1 cup packed brown sugar
3 tablespoons honey
¼ teaspoon salt
2 cups heavy 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.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 27.7 g, Cholesterol 160 mg, Fat 17.7 g, Protein 3.5 g, SaturatedFat 10.4 g, Sodium 89.5 mg, Sugar 26.2 g

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

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.

VANILLA-HONEY SOFT SERVE ICE CREAM



Vanilla-Honey Soft Serve Ice Cream image

You don't need an ice cream maker for rich, custardy ice cream. With the help of an electric mixer and food processor, you can create ice cream with the texture of soft serve. One of the keys to a silky texture without the ice crystals that plague other no-churn ice cream recipes is using cream cheese (a trick picked up from Jeni Britton Bauer of Jeni's Splendid Ice Creams). This helps hold the custard's emulsification even during freezing. This ice cream is best served right out of the food processor or blender, but if you want to make it entirely ahead, take it out of the freezer 20 minutes before serving. If you would like to make this recipe with an ice cream maker, freeze the custard according to manufacturer's directions after cooling it completely.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 40m

Yield About 1 1/2 pints

Number Of Ingredients 8

6 large egg yolks
1/2 cup/100 grams granulated sugar
1/3 cup/79 milliliters flavorful honey
2 teaspoons/10 milliliters vanilla extract
1/4 teaspoon fine sea salt
3 cups/710 milliliters heavy cream
3 ounces/85 grams cream cheese, cubed, at room temperature
1/3 cup/79 milliliters whole milk

Steps:

  • In a large bowl, whisk together yolks, sugar, honey, vanilla and salt until smooth.
  • In a medium saucepan over medium heat, bring cream to a simmer.
  • Whisking the yolks constantly, slowly pour half the hot cream into the egg mixture. Scrape custard back into saucepan and cook over medium-low heat, stirring constantly, until custard is thick enough to coat the back of a spoon (180 degrees on an instant-read or candy thermometer). Do not let mixture come to a simmer or it could curdle. Strain into a heatproof bowl and whisk in cream cheese until completely melted.
  • Nestle bowl in a larger bowl filled with ice water. Using a hand mixer or immersion blender, whip custard until thick and cold, about 5 minutes. Spoon mixture into 3 or 4 ice cube trays. Freeze for at least 3 hours or overnight (or up to 1 week).
  • Using an offset spatula or butter knife, pop out ice cream cubes. Transfer to a food processor or blender. Pulse cubes with milk until the ice cream is smooth and has the consistency of soft serve. Serve immediately, or return to container and freeze for up to 1 week.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 90 milligrams, Sugar 16 grams

HONEY ICE CREAM



Honey Ice Cream image

Provided by Food Network

Categories     dessert

Time 5h

Number Of Ingredients 6

2 cups whole milk
6 egg yolks
1/2 cup honey
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup sour 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.

BAKED FIGS WITH HONEY AND WHISKEY ICE-CREAM



Baked Figs with Honey and Whiskey Ice-Cream image

Categories     Milk/Cream     Ice Cream Machine     Egg     Fruit     Dessert     Fig     Whiskey     Summer     Honey     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

100 ml (3 1/2 fluid ounces) whiskey
140 ml (1/4 pint) full-fat milk
285 ml (1/2 pint) double cream
6 medium egg yolks
55 g (2 ounces) clear honey
Baked Figs

Steps:

  • 1. Heat a heavy-bottomed saucepan. Add 75 ml (2 3/4 fl oz) of the whisky and flame to burn off the alcohol. Once the flames have died down, stir in the milk and cream. While this is coming to a boil, whisk the egg yolks and honey together with a standing or handheld mixer until they have doubled in size and become fluffy.
  • 2. Take the milk and cream off the heat and pour half onto the egg yolks. Whisk until combined, then put to one side.
  • 3. Put the remainder of the milk and cream back onto the heat and, when it is boiling, add the egg mixture, turn down the heat and whisk constantly for approximately 1 minute.
  • 4. Pour into a large bowl to lower the mixture's temperature and stir in the last 25 ml (3/4 fl oz) whiskey. Cover and chill.
  • 5. Once thoroughly cool, churn in an ice-cream machine. Alternatively, pour into a freezerproof container, put in the freezer and beat every 20 minutes until set.
  • 6. Place the warm figs in 6 shallow bowls or on 6 plates, pour over some syrup and put a scoop of honey and whiskey ice-cream in the centre.

SEA SALT & HONEY NO-CHURN ICE CREAM



Sea Salt & Honey No-Churn Ice Cream image

If you're a fan of salted caramel, I'm willing to bet you'll love this one, too. Pure luxurious creaminess, honey's slightly floral nuances, and flecks of briny sea salt elevate this all to perfection. Better yet: only four ingredients, and no machine necessary!

Provided by Kare for Kitchen Treaty

Time 6h5m

Number Of Ingredients 4

2 cups 1 pint heavy whipping cream
1 14-ounce can sweetened condensed milk
1/4 cup honey (I like clover honey for this recipe + 1 tablespoon for topping + a little more for serving if desired)
1/2 teaspoon Fleur de sel sea salt + more for serving if desired

Steps:

  • Pour the whipping cream into the bowl of a stand mixer affixed with the whisk attachment. Start out mixing on low speed, then slowly increase speed to high and mix until the whipping cream forms stiff peaks, about 2 minutes. You can also use a bowl and a hand mixer, or a bowl and a whisk and mix by hand (but it'll probably take awhile unless you have superpowers!)
  • Using a spatula, gently fold the sweetened condensed milk, 1/4 cup honey, and 1/2 teaspoon sea salt into the whipped cream. Continue stirring gently until completely combined. Pour into a freezer-safe container with airtight lid. Drizzle the top with 1 tablespoon honey. Seal.
  • Freeze until solid, at least 6 hours.
  • Scoop into cups, bowls, or onto cones; drizzle individual servings with a little more honey and a bonus pinch of sea salt if desired. Serve.

COFFEE AND TURRON ICE CREAM TORTE WITH HONEY-BRANDY ORANGES



Coffee and Turron Ice Cream Torte with Honey-Brandy Oranges image

Categories     Coffee     Nut     Dessert     Frozen Dessert     Almond     Brandy     Summer     Honey     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1/4 cup sugar
2 tablespoons honey
1 tablespoon water
3/4 cup slivered almonds, toasted
3 cups vanilla ice cream, slightly softened
4 tablespoons brandy
1 tablespoon grated orange peel
1 cup chopped butter cookies
3 cups coffee ice cream, slightly softened
1 tablespoon freshly ground coffee beans
Honey-Brandy Oranges

Steps:

  • Butter large piece of foil. Stir sugar, honey, and 1 tablespoon water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 4 minutes. Remove from heat. Immediately stir in almonds. Pour mixture onto prepared foil. Cool completely. Chop praline into 1/2-inch pieces.
  • Line 9x5x23/4-inch metal loaf pan with plastic. Stir vanilla ice cream, 2 tablespoons brandy, and orange peel in bowl. Fold in cookies. Spoon half of ice cream mixture into prepared pan. Cover and freeze pan and remaining vanilla ice cream mixture separately until almost firm.
  • Stir coffee ice cream, 2 tablespoons brandy, and ground coffee in another bowl. Fold in chopped praline. Spoon half of coffee ice cream mixture atop vanilla ice cream in loaf pan. Top with remaining vanilla ice cream mixture, then coffee ice cream mixture. Cover with plastic and freeze until firm, about 4 hours. (Can be made 2 days ahead. Keep frozen.)
  • Remove torte from loaf pan. Cut into 1-inch-thick slices and serve with oranges.

PROFITEROLES WITH HONEY LAVENDER ICE CREAM



Profiteroles with Honey Lavender Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Dairy     Egg     Dessert     Bake     Frozen Dessert     Summer     Winter     Honey     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8 (makes 40 profiteroles)

Number Of Ingredients 20

For ice cream:
1 1/2 cups heavy cream
1/2 cup half-and-half
1 tablespoon dried lavender leaves (pesticide-free)
5 large egg yolks
5 tablespoons honey
1 tablespoon Benedictine liqueur
For profiteroles:
3/4 stick unsalted butter, cut into pieces
1 cup water
1 tablespoon sugar
1/8 teaspoon salt
3/4 cup all-purpose flour
4 large eggs
Special equipment:
Special equipment: parchment paper and large pastry bag fitted with a plain 1/2-inch tip
Garnish:
confectioners sugar
Accompaniment:
chocolate sauce or warm honey

Steps:

  • Make ice cream:
  • Bring cream, half-and-half, and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup. Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking. Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175°F (do not let boil).
  • Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours.
  • Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden.
  • Make profiteroles:
  • Preheat oven to 400°F.
  • Bring butter, water, sugar, and salt to a boil in a 3-quart heavy saucepan over high heat, stirring, until butter is melted. Reduce heat to moderate and add flour all at once, stirring. Cook, beating with a wooden spoon, until mixture pulls away from side of pan, forming a ball, about 1 minute. Transfer to a bowl and add eggs, 1 at a time, beating well with wooden spoon after each addition.
  • Transfer mixture to pastry bag and pipe 20 mounds (about 1 1/4 inches in diameter) about 1 inch apart on a parchment-lined large baking sheet. Bake profiteroles in upper third of oven 10 minutes.
  • Reduce temperature to 300°F and continue to bake until outside of puffs are crisp and golden, about 15 minutes. Transfer profiteroles on baking sheet to a rack to cool. Increase oven temperature to 400°F and make another batch in same manner.
  • Halve each profiterole horizontally with a serrated knife and sandwich a small scoop (about 1 1/2 teaspoons) ice cream between halves (or pipe it with pastry bag). Sprinkle with confectioners sugar and drizzle with chocolate sauce or honey.

PINE NUT HONEY ICE CREAM



Pine Nut Honey Ice Cream image

Provided by Bruce Weinstein

Categories     Dairy     Dessert     Frozen Dessert     Pine Nut     Summer     Honey     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 1 quart

Number Of Ingredients 8

1 cup pine nuts
1/2 cup honey
1/4 cup sugar
2 large eggs
1 cup milk
1/4 teaspoon salt
1 1/2 cups heavy cream
1/2 teaspoon vanilla extract

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.

BLACK PEPPER-CINNAMON HONEY WITH FRUIT AND ICE CREAM



Black Pepper-Cinnamon Honey with Fruit and Ice Cream image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 6 servings

Number Of Ingredients 6

1 cup honey
1 teaspoon coarsely ground black pepper
1 cinnamon stick
2 cups chopped or sliced apricots, plums, peaches or pineapple
2 pints vanilla bean ice cream
Rolled or wafer cookies, for garnish

Steps:

  • Heat the honey, pepper, and cinnamon stick in a small pot over low heat. When ready to serve, add the fruit to the honey mixture and toss. Put a scoop of ice cream into each serving dish and top with the honey mixture. Garnish with cookies and serve.

SOUTH DAKOTA HONEY SUNFLOWER VANILLA ICE CREAM



South Dakota Honey Sunflower Vanilla Ice Cream image

Provided by Food Network

Categories     dessert

Time 4h15m

Yield 4 quarts

Number Of Ingredients 9

2 1/4 cups sugar
1/4 cup, plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
4 eggs, beaten
5 cups whole milk
4 cups whipping cream
2 tablespoons vanilla extract, preferably bourbon Madagascar
1/2 cup honey (recommended: Dakota's Best)
2/3 cup honey roasted sunflower seeds (recommended: Dakota's Best)

Steps:

  • In a large bowl, whisk together all ingredients except the sunflower seeds. Transfer mixture to an an ice cream machine, except for the sunflower seeds. Follow the ice cream machine manufacturer's instructions for making ice cream. When the ice cream has the consistency of pudding and the machine is no longer churning, stir in the sunflower seeds. Freeze the ice cream until hardened, about 4 hours.

BLACK PEPPER-CINNAMON HONEY WITH FRUIT AND ICE CREAM



Black Pepper-Cinnamon Honey With Fruit and Ice Cream image

This is SO quick, yet elegant enough for company. While fresh fruit is better, I have used frozen with good results as well. Sometimes I add a dash of vanilla to the honey mixture as well. Yummm! This is from Food Network, Rachel Ray. Hope you enjoy.

Provided by Scoutie

Categories     Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup honey
1 teaspoon fresh coarse ground black pepper
1 cinnamon stick
2 cups chopped sliced apricots, plums, peaches and pineapple
2 pints vanilla ice cream
6 cookies, rolled or wafer, for garnish

Steps:

  • Heat the honey, pepper, and cinnamon stick in a small pot over low heat. When ready to serve, add the fruit to the honey mixture and toss.
  • Put a scoop of ice cream into each serving dish and top with the honey mixture.
  • Garnish with cookies and serve.

HONEY-GINGER ICE CREAM



Honey-Ginger Ice Cream image

Make and share this Honey-Ginger Ice Cream recipe from Food.com.

Provided by Raquel Grinnell

Categories     Frozen Desserts

Time 3h15m

Yield 2 1/2 quarts churned ice cream

Number Of Ingredients 6

1 quart heavy cream
2 cups whole milk
1 cup brown sugar
1 cup honey
1 tablespoon fresh grated gingerroot
12 egg yolks

Steps:

  • In a large sauce pan combine cream, milk, brown sugar, honey and freshly grated ginger. Warm over medium heat to infuse the honey and ginger into the cream.
  • Place egg yolks in a stainless steel bowl and whisk to combine.
  • Slowly whisk hot cream into egg yolks.
  • Strain mixture through a fine sieve and chill over an ice bath.
  • Once the ice cream base is chilled, process in an ice cream machine according to the manufacturer’s instructions and then freeze.

Nutrition Facts : Calories 2413.3, Fat 166.8, SaturatedFat 98.4, Cholesterol 1447.5, Sodium 298.1, Carbohydrate 219.9, Fiber 0.3, Sugar 207.2, Protein 26.2

CHAMOMILE AND HONEY ICE CREAM



Chamomile and Honey Ice Cream image

Fresh chamomile flowers are used to infuse the custard base for this rich frozen dessert. Serve with Buckwheat Cookies.

Provided by Martha Stewart

Time 1h30m

Yield Makes 2 1/2 quarts

Number Of Ingredients 7

2 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup lightly packed unsprayed chamomile flowers, picked over, gently submerged in water, and drained on paper towels
9 large egg yolks, room temperature
1/2 cup sugar
Pinch of coarse salt
1/2 cup plus 2 tablespoons clover honey

Steps:

  • Combine milk and cream in a heavy-bottomed medium saucepan and bring to a boil over medium-high heat. Remove from heat and stir in chamomile. Cover mixture and let stand 10 minutes. Meanwhile, whisk together yolks, sugar, and salt in a large bowl until thoroughly combined.
  • Uncover milk mixture and bring to a bare simmer over medium-high heat. Remove from heat and gradually pour 1 cup milk mixture into yolk mixture, whisking constantly. Add remaining milk mixture all at once, whisking until just combined. Let stand until slightly thickened, about 10 minutes. Pour through a fine sieve into a bowl set in a larger bowl of ice water. Stir in honey and let stand, stirring occasionally, until cold, about 15 minutes.
  • Process mixture in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and store in freezer up to 1 week.

LAVENDER-HONEY ICE CREAM



Lavender-Honey Ice Cream image

Lavender honey, miel de Lavande, is a type of honey from Provence, that was made from bees, who primarily fed on the lavender that grows rapacious through that area of town. Edible lavender blossoms are available in some grocery stores and via the Internet.

Provided by Tuck Burnette

Categories     Ice Cream

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 large egg yolks
1/4 cup sugar
1 pinch salt
2 cups milk, scalded
5 tablespoons lavender honey
edible lavender flowers, for garnish

Steps:

  • Beat the egg yolks stiff with the sugar and salt.
  • Add the milk in a slow, steady stream. Stir in the honey.
  • Cook the mixture lightly.
  • Cool. Chill. Freeze. Garnish.

VANILLA HONEY ICE CREAM



VANILLA HONEY ICE CREAM image

Categories     Dessert

Yield 1 qt

Number Of Ingredients 6

3 cups heavy cream
1 cup whole milk
1/2 cup honey
2 vanilla beans, split lengthwise and scraped
4 large egg yolks
1 tablespoon pure vanilla extract

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-LAVENDER ICE CREAM



Honey-Lavender Ice Cream image

We used culinary grade lavender when making our smooth and creamy Honey-Lavender Ice Cream.

Provided by By Paula Jones

Categories     Dessert

Time 3h

Yield 6

Number Of Ingredients 5

4 cups whole milk
1 tablespoon dried lavender*
6 egg yolks
1 cup sugar
1/3 cup honey

Steps:

  • In 3-quart saucepan, heat milk and lavender over medium-high heat until bubbles begin to form around edge of pan (do not boil). Remove from heat; let stand at least 15 minutes.
  • In large bowl, beat egg yolks and sugar with electric mixer on medium speed 3 to 4 minutes or until pale and creamy. Add honey; beat until blended.
  • Strain milk through fine-mesh strainer to remove lavender; discard lavender. Stir milk into egg yolk mixture. Return to saucepan. Cook over medium-low heat until mixture thickens and coats back of spoon. Remove from heat; cool completely.
  • Place saucepan in refrigerator until cold, about 2 hours. Pour mixture into ice-cream freezer and freeze according to manufacturer's directions.

Nutrition Facts : ServingSize 1 Serving

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your ice cream.
  • Make sure your ice cream maker is properly frozen before churning. This will help the ice cream freeze evenly and smoothly.
  • Don't overchurn the ice cream. Overchurning can make the ice cream grainy and icy.
  • Let the ice cream ripen in the freezer for at least 4 hours before serving. This will allow the flavors to develop and the ice cream to firm up.
  • Store the ice cream in an airtight container in the freezer for up to 2 weeks.

Conclusion:

Honey ice cream is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be customized to your own liking. With a few simple ingredients and an ice cream maker, you can enjoy delicious homemade honey ice cream in no time.

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