Post by braided-rug on Dec 17, 2005 8:03:35 GMT 10
I don't know about honey for diabetics, but maybe this recipe can be adapted.
Honey Vanilla Ice Cream
3 eggs
1/2 cup honey
2 cups cream
2 cups milk
2 tsp vanilla
Beat milk and egg yolks together. Blend in sugar. Cook over medium heat, stirring constantly, until thick enough to coat the spoon. Remove from heat, sift cocoa into the mixture, then beat until well blended. Cool. Add cream and vanilla. Mix well. Refrigerate overnight. (Note, usually add the cream and vanilla the next day). Freeze in ice cream maker according to its instructions.
Yield:
1 quart
Variations:
Use pint amount (or double the ingredients below for quart amounts) with either the French or Honey Vanilla bases.
Rum Raisin --- Soak 2 tbsp. raisins in 2 tbsp. rum for 30 mins. Chop and then continue soaking. Add toward the middle of the freezing process.
Rum Coconut --- Add 2 tbsp rum. and 1/4 cup grated coconut.
Egg Nog --- 1 tbsp. brandy and 1 tbsp. rum. Dash of nutmeg.
Peppermint --- Add 1/4 cup crushed peppermint candy. Optional: add a few drops red food coloring and/or 1/8 tsp mint extract.
Peanut Brittle --- Add 1/2 cup crushed peanut brittle.
Macaroon --- Crumble about 5 macaroons into cream mixture. Optional: add 1/4 tsp almond extract; macaroons may be soaked in sherry (about 1/4 cup) before added.
Mint Chocolate Chip --- Add 1/4 tsp. mint extract and 1/4 cup semi-sweet mini chocolate chips (or shaved chocolate). Optional: add a few drops of green food coloring.
Chocolate Chip --- Add 1/3 cup semi-sweet mini chocolate chips.
Grasshopper --- Add 2 tbsp. creme de menthe and 1/3 cup (about 6) crumbled chocolate cookies (sandwich or wafer type). Remember to add the creme de menthe toward the end of freezing.
Butter Pecan --- beat softened or melted butter (1 tbsp.) in with egg and sugar until completely blended. Add 1/2 cup chopped pecans (plain or roasted).
Kahlua and cream --- add 4 tbsp. Kahlua mid-way through freezing.
Toasted Coconut --- add 1/2 cup lightly toasted shredded coconut. Optional: add 1/4 tsp. almond extract.
Coffee --- increase sugar to 1/2 cup. Dissolve 1.5 tbsp. instant coffee in smallest amount of very warm water. Add to base.
Cookies and cream --- Add 1/2 cup (about 8) crumbled chocolate cookies.
From: www.robotic.dlr.de
Honey Vanilla Ice Cream
3 eggs
1/2 cup honey
2 cups cream
2 cups milk
2 tsp vanilla
Beat milk and egg yolks together. Blend in sugar. Cook over medium heat, stirring constantly, until thick enough to coat the spoon. Remove from heat, sift cocoa into the mixture, then beat until well blended. Cool. Add cream and vanilla. Mix well. Refrigerate overnight. (Note, usually add the cream and vanilla the next day). Freeze in ice cream maker according to its instructions.
Yield:
1 quart
Variations:
Use pint amount (or double the ingredients below for quart amounts) with either the French or Honey Vanilla bases.
Rum Raisin --- Soak 2 tbsp. raisins in 2 tbsp. rum for 30 mins. Chop and then continue soaking. Add toward the middle of the freezing process.
Rum Coconut --- Add 2 tbsp rum. and 1/4 cup grated coconut.
Egg Nog --- 1 tbsp. brandy and 1 tbsp. rum. Dash of nutmeg.
Peppermint --- Add 1/4 cup crushed peppermint candy. Optional: add a few drops red food coloring and/or 1/8 tsp mint extract.
Peanut Brittle --- Add 1/2 cup crushed peanut brittle.
Macaroon --- Crumble about 5 macaroons into cream mixture. Optional: add 1/4 tsp almond extract; macaroons may be soaked in sherry (about 1/4 cup) before added.
Mint Chocolate Chip --- Add 1/4 tsp. mint extract and 1/4 cup semi-sweet mini chocolate chips (or shaved chocolate). Optional: add a few drops of green food coloring.
Chocolate Chip --- Add 1/3 cup semi-sweet mini chocolate chips.
Grasshopper --- Add 2 tbsp. creme de menthe and 1/3 cup (about 6) crumbled chocolate cookies (sandwich or wafer type). Remember to add the creme de menthe toward the end of freezing.
Butter Pecan --- beat softened or melted butter (1 tbsp.) in with egg and sugar until completely blended. Add 1/2 cup chopped pecans (plain or roasted).
Kahlua and cream --- add 4 tbsp. Kahlua mid-way through freezing.
Toasted Coconut --- add 1/2 cup lightly toasted shredded coconut. Optional: add 1/4 tsp. almond extract.
Coffee --- increase sugar to 1/2 cup. Dissolve 1.5 tbsp. instant coffee in smallest amount of very warm water. Add to base.
Cookies and cream --- Add 1/2 cup (about 8) crumbled chocolate cookies.
From: www.robotic.dlr.de