Honey Chocolate Ice Cream Recipes

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HONEY CHOCOLATE ICE CREAM



Honey Chocolate Ice Cream image

No refined sugars in this recipe! I use local raw honey and local raw milk. I like to use pasteurized dairy products too!

Provided by givepeaceachance

Categories     Ice Cream

Time 15m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 7

3/4 cup honey (raw)
1/2 cup cocoa powder
1/4 cup butter (raw)
1 pinch sea salt
1/2 teaspoon vanilla extract
1 cup heavy cream (raw)
2 cups whole milk (raw)

Steps:

  • Combine honey and cocoa powder in a medium sauce pan; stir to incorporate.
  • Add the butter, turn the heat to low on the pan, and continually stir to combine.
  • Turn off the heat once most of the butter has melted and continue stirring until the butter is fully incorporated.
  • Add the cream a little at a time, stirring after each addition, to fully incorporate the chocolate sauce.
  • Add the whole milk; stir to combine.
  • Refrigerate for 2+ hours.
  • Follow the instructions on your model of ice cream maker and enjoy!

Nutrition Facts : Calories 480.5, Fat 31.2, SaturatedFat 19.3, Cholesterol 99.4, Sodium 261.2, Carbohydrate 53, Fiber 3, Sugar 47, Protein 6

HONEY AND NUT ICE CREAM



Honey and Nut Ice Cream image

Very easy to prepare at home. It tastes better than most of the supermarket stuff and saves tons of money as well. Easily modified to your taste. Have this ready in the freezer for unexpected guests! Try substituting condensed milk for the honey for a less sweet version. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by Michelle

Categories     Desserts     Frozen Dessert Recipes     Ice Cream

Time 8h

Yield 10

Number Of Ingredients 6

2 ounces hazelnuts
4 ½ ounces bittersweet chocolate, chopped
4 eggs, separated
½ cup honey
1 ½ cups heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Spread nuts on a baking sheet and toast in preheated oven, watching carefully, until golden, about 10 minutes. Rub the skins from the toasted nuts using a tea towel, then coarsely chop.
  • Line a baking sheet with foil. Spread chopped nuts evenly on foil. Melt chocolate in a double boiler over simmering water. Pour chocolate evenly over nuts. Place in freezer until firm. Then break into bite-size chunks.
  • Line a 8x8 inch dish with foil.
  • In a small bowl, beat egg yolks until light yellow. Beat in honey. In a separate bowl, beat egg whites until stiff. In a third bowl, beat cream with vanilla until stiff. Fold cream into egg whites, then fold egg yolks into cream mixture. Fold in chocolate covered nuts, then pour into prepared pan.
  • Freeze 8 hours or overnight until firm. To serve, invert onto a platter, remove foil and slice.

Nutrition Facts : Calories 310.6 calories, Carbohydrate 23.3 g, Cholesterol 123.8 mg, Fat 22.9 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 11.7 g, Sodium 42.9 mg, Sugar 20.1 g

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