Honey And Whiskey Ice Cream Recipes

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.

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.

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.

Steps:

• Whip the cream until it just starts to thicken, then lightly whisk in the condensed milk, honey, most of the lime zest, all the juice and the gin.
• Pour into a shallow container and freeze until firm, about 3-4hrs or overnight. You won't need to stir the cream as it sets - the gin stops it from freezing solid.
• Take the ice cream out of the freezer 10 mins before serving to soften slightly. Top with the remaining lime zest and the raspberries to serve. Will keep frozen for two months.

Steps:

• Pour the cream and milk into a pan, then set over a low heat until just below boiling point. Take off the heat. Beat the egg yolks with the honey in a bowl until the mixture is pale, light and almost foamy. Gradually pour in the warm cream and milk, stirring all the time.
• Half-fill a large bowl with cold water and ice, then set another bowl inside that one. This will help cool the custard down later and stop it cooking as soon as it's thick enough.
• Pour the custard mixture into a heavy-bottomed saucepan, then add a pinch of salt and set over a low heat, stirring with a wooden spoon until the mixture thickens enough to coat the back of it. It's important that you don't overheat the mixture or the egg yolks will scramble. You will feel, as you're stirring, that the texture of the mixture changes - it becomes silky and slightly thicker. At this stage, pour the custard into the bowl set in the iced water. Stir in the vanilla, whisky and lemon juice, then leave to cool, stirring from time to time.
• Heat the oven to 180C/160C fan/gas 4. Mix the oats, maple syrup and a pinch of salt together in a bowl, then spread out on a baking sheet lined with baking parchment. Bake for 10 mins. Break up any clumps of sticky oats, then return to the oven and bake another 5 mins, or until golden brown. Leave to cool for 10 mins, then break the mixture up into small chips.
• For the ripple, put the raspberries in a saucepan with 1 tbsp water and cook over a low heat until they break down into a purée (press the berries with the back of a spoon to help them collapse). Push the purée through a sieve, discard the seeds, then mix in the sugar and glucose.
• Churn the custard in an ice cream maker, following the manufacturer's instructions. Once it holds its shape, add two thirds of the toasted oats. If you do not have an ice cream maker, pour the custard into a freezer-proof container, put it in the freezer, then take out once every hour and blitz in a food processor. Do this three times, folding in the oats after the final blitzing.
• When the ice cream is frozen, but not too hard, transfer a third of it to a freezer-proof container. (If you haven't used an ice cream maker, you'll need a second freezer-proof container). Using a cocktail stick or a skewer, gently swirl the raspberry purée through it. Do the same with the next two thirds of the ice cream and raspberry purée. Top with the remaining toasted oat mixture, then cover and leave in the freezer overnight before serving.

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.