Honey Sauce For Ice Cream Recipes

HONEY VANILLA ICE 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.

HONEY FUDGE SAUCE

Steps:

• In a heavy saucepan, combine the chips, honey, butter and salt. Cook and stir over low heat until chips are melted; stir until smooth. Gradually stir in milk and vanilla; heat through, about 2 minutes (do not boil).

HONEY, ALMOND, AND DATE ICE-CREAM SAUCE

Steps:

• In a small saucepan cook the almonds in the butter over moderate heat, stirring, for 5 minutes, or until the almonds begin to color, add the honey, and bring the liquid to a boil. Stir in the dates, the cream, the lemon juice, the almond extract, and the salt and stir the mixture until it is combined well. Serve the sauce warm over ice cream. The sauce can be kept, covered and chilled, for 1 month.

CRISPY TORTILLAS WITH CARAMEL HONEY SAUCE AND VANILLA ICE CREAM

Steps:

• Cut tortillas into thin triangles not equilateral, more like a spike shape. In a deep pot, bring oil up to 350 degrees F and add tortillas and fry until golden brown. Remove with spider, place on a towel and sprinkle with granulated sugar.
• In a saucepan add butter and whisk in brown sugar: do not boil. Add honey and continue stirring for approximately 4 to 5 minutes.
• Scoop ice cream onto serving plates, spike with tortillas and spoon sauce on top. Garnish with mint and confectioners sugar

HONEY CHOCOLATE ICE CREAM

Steps:

• Combine honey and cocoa powder in a medium sauce pan; stir to incorporate.
• Add the butter, turn the heat to low on the pan, and continually stir to combine.
• Turn off the heat once most of the butter has melted and continue stirring until the butter is fully incorporated.
• Add the cream a little at a time, stirring after each addition, to fully incorporate the chocolate sauce.
• Add the whole milk; stir to combine.
• Refrigerate for 2+ hours.
• Follow the instructions on your model of ice cream maker and enjoy!

HONEY AND WHISKEY ICE CREAM

Steps:

• Whip the cream until it is thick adding the whisky gradually.
• Put the honey in a small pan and heat it.
• At the same time beat the yolks in a bowl.
• Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it's pale and thick.
• Gently fold in the cream and whisky mixture.
• Put the mixture in a freezerproof container and freeze for three hours minimum.