Honey Ice Cream With Almond Nougatine Recipes

HONEY ICE CREAM

Steps:

• Whisk the egg yolks together in a small bowl until smooth. Set aside.
• Heat the cream, milk, honey, and salt in a medium saucepan over medium to medium high heat, stirring occasionally, until it is just barely starting to simmer.
• Remove from the stovetop and temper the egg yolks by slowly pouring a little bit of the hot cream mixture over them, whisking it in as you pour it. Then add the egg yolk mixture to the saucepan and return to the stovetop, again whisking the mixture together as you pour.
• Cook over medium or medium-low heat for 10-12 more minutes, stirring frequently, until slightly thickened. If you are used to making custard-based ice creams, this recipe does not thicken quite as much as others I have made, as the honey keeps it relatively thin, but it should thicken somewhat.
• Pour the custard over a fine mesh strainer, to catch any bits of egg, into a container for chilling. Add the vanilla extract and stir to combine.
• Cover and chill for at least 6 hours or overnight.
• Churn ice cream in an ice cream maker according to the manufacturer's instructions.
• Smooth the ice cream into a freezer safe container and freeze for at least a few hours before enjoying. Best within a couple days.

ALMOND NOUGATINE

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.

FRENCH NOUGATINE

Steps:

• Preheat the oven to 350 degrees.
• Roast the pistachios in the oven for 10 minutes and immediately transfer to a sheet pan. When the pistachios are cool, transfer them to a greased sheet pan.
• Line a 1 pound (4 1/2-by-8 1/2-by-2 2/3-inch) bread loaf pan with plastic wrap.
• Combine the 4 ounces of sugar with 3 tablespoons water in a small heavy saucepan. Cook until caramel is light amber. Immediately pour over the pistachios and give them a quick shake. Allow the brittle to cool, then chop it into pistachio-size bits. Set aside. Whip the eggs whites with the pinch of salt until stiff, set aside in a large bowl.
• Whip the heavy cream with the 1 cup of sugar, vanilla and almond extracts. Fold the egg whites and whipped cream gently together. Add the chopped nut praline and fold it into egg/whipped cream mixture. Place the mixture into the lined loaf pan.
• Fold the plastic wrap over the top to cover. Freeze 8 hours or overnight.
• For the sauce, blend the raspberries, sugar and lemon zest in a food processor. Strain the mixture and refrigerate.
• At least 20 minutes before serving, combine 1 pint of fresh raspberries with the framboise in a small bowl and macerate.
• When ready to serve, remove the nougatine from loaf pan, unwrap, and slice. Serve each slice with the berry sauce and/or macerated raspberries.

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.

LAVENDER-HONEY ICE CREAM

Steps:

• Warm honey with lavender in a sacuepan (for best results, use one that is not aluminum).
• Taste after 5 minutes to judge the strength of the lavender flavor; if not strong enough, heat a bit longer (lavender is a very strong flavor, so be careful).
• Heat the half-and-half with cream in a saucepan (again, one without aluminum is best).
• Break up yolks in a bowl, then whisk in some of the hot cream.
• Return the yolks and cream to the saucepan and cook at low until the mixture coats the back of a spoon.
• Strain nto a covered container and blend in honey (discard the lavender).
• Refrigerate until thoroughly chilled, then freeze in an ice-cream maker as per the manufacturer's instructions.