Honey Ginger Cream Recipes

HONEY-GINGER ICE CREAM

Steps:

• In a large sauce pan combine cream, milk, brown sugar, honey and freshly grated ginger. Warm over medium heat to infuse the honey and ginger into the cream.
• Place egg yolks in a stainless steel bowl and whisk to combine.
• Slowly whisk hot cream into egg yolks.
• Strain mixture through a fine sieve and chill over an ice bath.
• Once the ice cream base is chilled, process in an ice cream machine according to the manufacturer’s instructions and then freeze.

HONEY-GINGER ICE CREAM

Steps:

• Set up an ice bath in a large bowl.
• Put the honey in a saucepan. Cook over medium-high heat, swirling the pan once the honey begins to boil, until the honey caramelizes to a rich amber.
• Meanwhile, put the milk, cream, ginger, and vanilla pod and seeds in another saucepan. Bring to a boil.
• Pour the milk into the honey-carefully, because it will sputter and boil up-and whisk to dissolve the honey. Remove from the heat, cover, and infuse for 15 minutes.
• Strain the honey-milk mixture into a clean saucepan (rinse and dry the vanilla pod and save it for another use) and whisk in the corn syrup and milk powder. Bring to a simmer over medium heat.
• Whisk the yolks in a medium bowl. When the honey-milk mixture is simmering, slowly whisk about 1 cup into the yolks for about 1 minute to temper them (keep the pan off the heat while you do this). Then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you're very close to the right temperature. Strain the mixture into a medium bowl, set into the ice bath, and mix thoroughly with an immersion blender. Chill completely, stirring often. Then cover with plastic wrap and refrigerate overnight for the flavors to mature.
• Mix again with the immersion blender, then freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.

FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING

Steps:

• Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
• In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
• Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
• Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
• Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
• While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners' sugar.
• To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don't need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.