NEKBA HONEY ICE CREAM RECIPES
Our honey ice cream recipes have gotten so popular over the years, we thought we'd post them....
CHOCOLATE HONEY ICE CREAM
1 c. milk
1⁄4 tsp. salt
2 TBSP cocoa powder
1⁄2 - 2/3 c. liquid honey
3 egg yolks—slightly beaten
2 oz. semi sweet chocolate pieces (I used chocolate chips)
2 cups heavy cream
1 tsp. vanilla
In a small saucepan, combine the milk, salt and cocoa powder. Bring to a simmer. Remove from heat and stir in the honey. Pour a small amount of the honey/milk mixture into the egg yolks; stir well. Pour the yolks into the milk/ honey. Cook and stir over low heat until slightly thickened or temp reaches 165 degrees. Do NOT boil. Remove from heat and stir in the chocolate pieces until chocolate is melted. Refrigerate until chilled—stir occasionally. Stir in cream and vanilla and freeze according to your ice cream maker’s directions. Makes about 1.5 quarts.....
Chocolate Honey Ice Cream (for 6-quart freezer)
4 c. whole milk
1 tsp. salt
1⁄2 cup cocoa powder (Dark Dutch cocoa powder is best)
2 1⁄2 - 2 3⁄4 c. light honey
12 egg yolks* slightly beaten
8 oz. semi-sweet chocolate pieces (can sub w/ quality chocolate chips)
8 c. heavy cream
1 TBSP real vanilla
In a saucepan, combine the milk, salt and cocoa powder. Bring to a simmer. Remove from heat and stir in the honey. Working quickly, pour a small amount of the honey/milk mixture into the egg yolks; stir well. Pour the yolks into the remaining milk/honey. Cook and stir over med/ low heat until slightly thickened and temp reaches 165°F. (Do not boil.) Remove from heat and stir in the chocolate pieces—stir until chocolate is melted. An immersion blender may be used. Refrigerate until chilled overnight). Preparing to freeze: Stir in 8 cups of cream and vanilla. Freeze according to your ice cream maker’s directions. You can bag egg whites and freeze them to use in an an- gel-food cake or meringue on another day.
LEMON-ORANGE ICE CREAM
1⁄2 cup lemon juice (freshly squeezed)
1 cup orange juice (I cheated and used dairy section bottled oj.)
1 1/8 cup honey—slightly warmed
1 cup cream
2 cups milk
Combine the lemon juice and the orange juice. Whisk in the honey. Add the cream and milk. Mix well.Freeze according to your ice cream maker’s directions. Makes about 1.5 quarts......
HONEY ICE CREAM—WITH FRUIT (6 QUART)
6 Cups milk
6 Cups Cream
2 1⁄4 cups warm honey
pinch salt
3 TBL vanilla
1 quart crushed fruit (strawberries, peaches, etc.)
Combine milk and honey in a large mixing bowl. Add the remaining ingredients—stir. Pour into the freezer can and freeze according to manufacturer’s directions.......
VANILLA HONEY ICE CREAM
8 Cups milk
2 1⁄2 to 3 cups honey
8 eggs
pinch salt
8 cups cream
4 TBL vanilla
Heat milk in a saucepan over medium heat, don’t boil.Stir in honey and salt. Beat eggs. Stir a small amount of milk/honey into the beaten eggs. Add all the egg mixture to the remaining milk/honey mixture, stirring well. Cook and stir over medium heat about 10 minutes or until the temperature reaches 165. Cool thoroughly. (I usually make this custard the day before I plan to make the ice cream.) Stir in cream and vanilla. Pour into freezer can and freeze according to manufacturer’s directions.
Vanilla Honey Ice Cream (for 6-quart freezer)
6 cups whole milk
3 cups light honey
8 whole eggs –beaten
1⁄2 tsp. salt
6-7 cups heavy cream
4 TBSP real vanilla
Heat the milk in a saucepan over medium heat to approximately 150°F (do not boil). Remove from heat. Stir in the honey and salt. (Do NOT add the honey to the milk and then heat them. The mixture will almost always separate.) Quickly whisk a small amount of the hot milk into the beaten eggs (temper the eggs). Add all the egg mixture to the remaining milk/ honey mixture stirring well. Cook and stir over medium heat about 10 minutes, until the temperature reaches 165°F. Pour into another container to cool. If a small amount of the custard thickens and separates, an immersion blender can be used to emulsify the custard. Cool thoroughly (overnight). Prepare to freeze: Stir in the cream and vanilla. Fill the freezer can to the appropriate line (usually leaving 2-3” of headspace). Freeze according to your ice cream maker’s directions. The honey in this recipe increases the freezing time needed. You may also need additional salt and ice.