Honeyandwhiskeyicecream Recipes

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:

• 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.

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.

Steps:

• Combine ketchup, honey, mustard, vinegar, soy sauce, red pepper flakes, chile-garlic sauce, hot pepper sauce, whiskey, and garlic in a saucepan; cook and stir over medium-high heat until sauce begins to bubble, 5 to 10 minutes. Remove saucepan from heat.

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:

• Set a strainer over a medium bowl, then place that bowl over a large bowl of ice water. Set aside.
• Combine the milk, 2 tablespoons of the sugar and the kosher salt in a medium saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Meanwhile, in a medium bowl, whisk egg yolks and the remaining sugar until thick and pale, about 2 minutes.
• Once the milk comes to a simmer, gradually whisk 1/2 cup warm milk mixture into the egg mixture in a slow, steady stream. Whisk the egg mixture back into the pot, cooking over medium heat, stirring constantly with a wooden spoon or heat-proof spatula, until the custard is thick enough to coat the spoon, 2 to 3 minutes.
• Pour custard through the strainer into the prepared bowl and whisk in the cream, floral honey and 2 tablespoons of hot honey. Taste and add more hot honey, if desired. Transfer to refrigerator and chill, covered, for at least 4 hours.
• Whisk the chilled custard and pour into an ice cream maker and churn according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed. Serve ice cream on its own or with mango chunks, ground chiles and puffed amaranth.

Steps:

• Set oven to 375 degrees F.
• Grease two 7 inch sandwich tins.
• Cream the butter and sugar together in a bowl; add the orange rind.
• Beat in the eggs one at a time and whisk until the mixture is pale and fluffy Sift in about half the flour and add the wiskey; fold into the mixture.
• Sift in the remaining flour and fold inches.
• Divide the mixture equally between the two tins and smooth the tops.
• Bake for 20-25 minutes until light golden.
• Turn out on to a wire rack to cool.
• To make the icing:
• Put the butter into a mixing bowl; add the honey and one tablespoon of the orange juice.
• Sift in the icing sugar slowly and work the mixture gradually until the ingredients are combined.
• Sandwich the cakes together with half of the buttercream.
• Smooth the remainder over the top of the cake and decorate with the toasted almonds.

Steps:

• In a medium saucepan, combine the milk and cream. Break up the cinnamon stick into several pieces and toss them into the pan. Scald the milk mixture over medium-high heat (bubbles start to form around the edge of the pan, but the liquid is not boiling). Remove from the heat and let the cinnamon steep in the milk mixture for about 1 hour.
• In a medium bowl, whisk the egg yolks until blended, and then slowly whisk in the honey, sugar, and ground cinnamon until combined. Return the milk mixture to medium-high heat and scald again. Slowly add the hot milk mixture to the egg-honey mixture, a little at a time, whisking constantly. When all of the hot milk mixture has been incorporated, return the contents of the bowl to the saucepan, and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon, for 6 to 8 minutes, or until the mixture thickens and coats the back of the spoon. The mixture will seem watery at first, then it will start to steam, and then it will start to develop a little body and get thicker. Remove from the heat and immediately strain through a fine-mesh sieve into an airtight container. Whisk in the salt. Cover and refrigerate for at least 2 hours, or until cold, or up to overnight.
• Churn in an ice cream maker according to the manufacturer's directions.
• When the ice cream has finished churning, freeze it for at least 2 hours to allow it to ripen. During the ripening process, the ice cream becomes harder and smoother and the flavors more fully develop. The ice cream can be stored in an airtight container in the freezer for up to 1 week.

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:

• 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.