Honey Nut 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:

• In a large, heavy saucepan, bring the cream and milk to a boil.
• In a large, stainless steel bowl, whisk the egg yolks. Gradually pour the heated liquid into the bowl, whisking all the while. Return to the saucepan and cook over medium heat, stirring with a wooden spoon, until the mixture coats the back of a spoon.
• Remove from the heat and stir in the honey, to taste. Transfer to a clean bowl and chill over ice cubes and cold water. Strain.
• Freeze in an ice cream maker according to manufacturer's instructions. Just before the ice cream is completely set, stir in the Almond Nougatine, and continue to churn for a few minutes longer. Serve in a Sesame Seed Cup.
• 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.
• In a medium bowl, whisk together all of the ingredients, except the milk, until well combined. Let rest at least 30 minutes, up to overnight, refrigerated and covered.
• Preheat the oven to 350 degrees F.
• Using a 2-tablespoon measure, spoon some of the batter onto a non-stick baking sheet. Dip a fork into the milk and, using the back of the tines, gently pat the batter, spreading it into a very thin circle, about 6 to 8 inches in diameter. (The milk will prevent the sugar from sticking to the fork.) You should be able to make 2 to 3 circles on an 11 by 15-inch baking sheet, spaced about 2 1/2 inches apart.
• Bake 8 to 10 minutes, until golden brown. Remove the pan from the oven and immediately shape over a 2 1/2-to-3-inch bowl or mold, forming a free form cup. Let harden. You may want to start by making 1 or 2 at a time, the cookie crisps very quickly and can crack.
• Yield: 10 to 12 cups

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.

Steps:

• Chill beaters in a freezer.
• shake cream well before opening.
• beat cream on high with electric mixer until it becomes like whipped cream.
• add vanilla and honey and beat for an additional minute.
• Fold in nuts.
• freeze until ready to eat.