Honey Sauce For Ice Cream Recipes

EASY ICE CREAM (MAPLE OR HONEY SWEETENED)

Steps:

• Combine all ingredients, mixing well.
• Start ice cream freezer and pour mixture into it.
• Freeze according to manufacturer's instructions until desired consistency.

HONEY CHOCOLATE ICE CREAM

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!

HONEY, ALMOND, AND DATE ICE-CREAM SAUCE

Steps:

• In a small saucepan cook the almonds in the butter over moderate heat, stirring, for 5 minutes, or until the almonds begin to color, add the honey, and bring the liquid to a boil. Stir in the dates, the cream, the lemon juice, the almond extract, and the salt and stir the mixture until it is combined well. Serve the sauce warm over ice cream. The sauce can be kept, covered and chilled, for 1 month.

VANILLA ICE CREAM WITH HONEY

Steps:

• Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle.
• Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixture into the saucepan of cream; heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon, again being careful not to let it boil and curdle.
• Pour through a fine-mesh strainer to remove the vanilla beans and any bits of cooked egg yolk. Stir in the vanilla extract. Cover the custard with plastic wrap and refrigerate until cold, about 6 hours. You can speed this process dramatically by partially submerging the bowl of custard in a larger bowl of ice water to form an ice bath and stirring the custard occasionally until cold. The colder the custard is, the faster the machine will be able to freeze it for ice cream.
• Follow the directions on your ice cream maker to freeze. Once the mixture is frozen, put it into containers and allow it to "ripen" for at least 2 hours in the freezer.

HONEY SAUCE FOR ICE CREAM

Steps:

• Heat the honey, sugar, half and half, butter, cornstarch and salt in a saucepan over medium-low heat. Gently whisk for 5 to 7 minutes until sauce thickens.
• Turn off the heat. Stir in the vanilla and cool slightly.
• Pour into an airtight container and refrigerate until ready to use.
• Gently reheat sauce and serve over ice cream or cake.