Honey Sauce For 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 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.

Steps:

• Heat the honey, sugar, half and half, butter, cornstarch and salt in a saucepan over medium-low heat. Gently whisk for 5 to 7 minutes until sauce thickens.
• Turn off the heat. Stir in the vanilla and cool slightly.
• Pour into an airtight container and refrigerate until ready to use.
• Gently reheat sauce and serve over ice cream or cake.

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.

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

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:

• Put the milk and cream in a saucepan and heat until just below boiling point. Meanwhile, whisk the sugar, yolks and vanilla in a big mixing bowl. While whisking, slowly pour in the hot milk mixture until everything is combined.
• Wipe out the pan and pour the mixture back in, then cook over a low heat, stirring all the time until the custard has thickened to just coat the back of a wooden spoon. Leave to cool.
• Churn the cooled custard in an ice cream machine according to the instructions. Scrape into a freezer container and fold through the honeycomb chunks. Put in the freezer and leave until solid. If you don't have an ice cream machine, please see the tip below.