honey ice cream

Honey Ice Cream

Honey Ice Cream

I love this ice cream. The richness of the custard works wonderfully with the sweet flavor of the honey. I don’t use all that much honey in this recipe. It is sweet, but not overly so. You could make it sweeter if you like.

It’s supposed to be very warm this weekend, so I knew it would be a nice time for some homemade ice cream. Who am I kidding? I would eat ice cream in a blizzard.

So here is the recipe.

Honey Ice Cream

1 ½ c. whipping cream

1 ½ c. half and half

2/3 c. honey

6 large egg yolks

pinch of salt

Heat together cream and half-and-half to simmer . Whisk honey, yolks and salt in a medium bowl. Gradually whisk in hot cream mixture. Return to pan and heat until mixture thickens (about 170 degrees). Do not boil. Strain into large bowl. Chill until cold. Process in ice cream maker. Makes about 5½ c.

Honey Ice cream with a Coffee Waffle

Here is the recipe for the waffles.

Coffee Waffles

Honey Ice Cream

Honey Ice Cream

I love this ice cream. The richness of the custard works wonderfully with the sweet flavor of the honey. I don’t use all that much honey in this recipe. It is sweet, but not overly so. You could make it sweeter if you like.

I was recently given some local honey (thanks, Richard). I wanted to use some of it in a special dish. This ice cream is certainly special. I am pairing it with coffee waffles for dessert.

So here is the recipe. I hope you give it a try.

Honey Ice Cream

1 ½ c. whipping cream

1 ½ c. half and half

2/3 c. honey

6 large egg yolks

pinch of salt

Heat together cream and half-and-half to simmer . Whisk honey, yolks and salt in a medium bowl. Gradually whisk in hot cream mixture. Return to pan and heat until mixture thickens (about 170 degrees). Do not boil. Strain into large bowl. Chill until cold. Process in ice cream maker. Makes 4 ½ c.

Honey Ice cream with a Coffee Waffle

Caramel Crepes with Honey Ice Cream

Caramel Crepes with Honey Ice Cream

I made dessert crepes last week and still had some in the freezer. It had been hot around here, so I wanted something cold to serve for dessert.

I had honey ice cream, so that part was covered. I made a simple caramel sauce to top the crepes and finished them with a little whipped cream. It really was an easy dessert, but looked special. Tasted pretty good, too. The thing is, you can get all the components made, then just put them together when you are ready to serve them.

When I make crepes, I often have extra and freeze them for later use. I was happy that I did. Of course, use any ice cream flavor you have. I will say, the honey ice cream is worth the effort. I just spooned some ice cream along one edge of the crepes, and rolled them up. I kept them in the freezer until ready to serve. Then I drizzled with the caramel sauce. Much easier than you might think.

Dessert Crepes

1 c. flour
4 eggs
1 1/2 c. milk
1 T. sugar
2-T. orange-flavored liqueur or orange juice concentrate
1/4 c. butter, melted and cooled

Mix all ingredients in blender (except butter) until smooth, scraping sides often. Add butter and blend well. Let stand for 30 minutes before using, or can be refrigerated, covered, overnight. Beat again, just before using.
Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 2 teaspoons of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 2 minutes per side.)
Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen.  Makes 20.

Here is another variation that would be great with chocolate or strawberry ice cream.

Chocolate Crepes

Add 2-3 T. cocoa to flour and mix well before blending. You will probably need to add 1-2 T. extra milk, but mix first.

Honey Ice Cream

1 ½ c. whipping cream

1 ½ c. half and half

2/3 c. honey

6 large egg yolks

Heat together cream and half-and-half to simmer . Whisk honey and yolks in a medium bowl. Gradually whisk in hot cream mixture. Return to pan and heat until mixture thickens (about 170 degrees) but do not boil. Strain into large bowl. Chill until cold. Process in ice cream maker. Makes 4 ½ c.

Easy Caramel Sauce

1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
4 t. vanilla extract

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until ready to use. You can serve it cold, or warm a little before using.

Caramel Crepes with Honey Ice Cream

Caramel Crepes with Honey Ice Cream

I had made dessert crepes last week and still had some in the freezer. It had been hot around here so I wanted something cold to serve for dessert.

I had made honey ice cream, so that part was covered. I made a simple caramel sauce to top the crepes and finished them with a little whipped cream. It really was an easy dessert, but looked special. Tasted pretty good, too. The thing is, you can get all the components made, then just put them together when you are ready to serve them.

When I make crepes, I often have extra and freeze them for later use. I was happy that I did. Of course, use any ice cream flavor you have. I will say, the honey ice cream is worth the effort. I just spooned some ice cream along one edge of the crepes, and rolled them up. I kept them in the freezer until ready to serve. Then I drizzled with the caramel sauce. Much easier than you might think.

Dessert Crepes

1 c. flour
4 eggs
1 1/2 c. milk
1 T. sugar
2-T. orange-flavored liqueur or orange juice concentrate
1/4 c. butter, melted and cooled

Mix all ingredients in blender (except butter) until smooth, scraping sides often. Add butter and blend well. Let stand for 30 minutes before using, or can be refrigerated, covered, overnight. Beat again, just before using.
Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 2 teaspoons of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 2 minutes per side.)
Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen.  Makes 20.

Here is another variation that would be great with chocolate or strawberry ice cream.

Chocolate Crepes

Add 2-3 T. cocoa to flour and mix well before blending. You will probably need to add 1-2 T. extra milk, but mix first.

Honey Ice Cream

1 ½ c. whipping cream

1 ½ c. half and half

2/3 c. honey

6 large egg yolks

 

Heat together cream and half-and-half to simmer . Whisk honey and yolks in a medium bowl. Gradually whisk in hot cream mixture. Return to pan and heat until mixture thickens (about 170 degrees) but do not boil. Strain into large bowl. Chill until cold. Process in ice cream maker. Makes 4 ½ c.

Easy Caramel Sauce

1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
4 t. vanilla extract

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until ready to use. You can serve it cold, or warm a little before using.

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