Honey Nut Ice Cream

    Allrecipes

    Honey Nut Ice Cream

    Recipe photo: Honey Nut Ice Cream
    1

    Honey Nut Ice Cream

    (8)
    8hr40min


    29 people made this

    About this recipe: Simple to make at home and flavors are 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.

    Ingredients
    Serves: 10 

    • 50g hazelnuts
    • 50g (2 oz) hazelnuts
    • 125g plain chocolate, chopped
    • 125g (4¼ oz) plain chocolate, chopped
    • 4 eggs, separated
    • 4 eggs, separated
    • 125g honey
    • 125g (4¼ oz) honey
    • 350ml cream
    • 350ml (12 fl oz) double cream
    • 1 teaspoon vanilla extract
    • 1 teaspoon vanilla extract

    Directions
    Prep:20min  ›  Cook:20min  ›  Extra time:8hr marinating  ›  Ready in:8hr40min 

    1. Toast hazelnuts on a tawa. Or preheat oven to 160 C. Spread nuts on a baking tray 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.
    2. Preheat oven to 160 C / Gas mark 3.
    3. Line a baking tray with aluminium foil. Spread chopped nuts evenly on foil. Melt chocolate in a double boiler over simmering water. Drizzle chocolate evenly over nuts. Place in freezer until firm. Once firm, break into bite-size chunks. Line an 8 inch square tin with foil.
    4. Spread nuts on a baking tray 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.
    5. 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 tin. Freeze 8 hours or overnight until firm. To serve, invert onto a platter, remove foil and slice.
    6. Line a baking tray with aluminium foil. Spread chopped nuts evenly on foil. Melt chocolate in a double boiler over simmering water. Drizzle chocolate evenly over nuts. Place in freezer until firm. Once firm, break into bite-size chunks.
    7. Line a 20cm (8 in) square tin with foil.
    8. 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 tin.
    9. Freeze 8 hours or overnight until firm. To serve, invert onto a platter, remove foil and slice.
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    Reviews and Ratings
    Global ratings:
    (8)

    Reviews in English (7)

    by
    15

    Honey Nut Ice Cream.. yummmiiiieee... its really Amzing... my family loves it..  -  13 Jun 2013

    by
    18

    WOW!! This ice cream was out of this world!! I made it using my ice cream maker and between the combination of whipped egg whites and aeration from the ice cream maker, it turned it to be quite light in texture. If you like denser ice cream and will be using an ice cream maker, I would not recommend whipping the egg whites. In fact, I suspect you could even leave the egg whites out, but try at your own risk. The flavor was excellent. The honey taste was subtle and, if I made it again, I would probably use even a little more than the recipe calls for to give it a stronger honey taste. The chocolate covered hazelnuts were excellent. Of the 20 or so ice creams and sorbets that I've made, this is definitely my favorite.  -  08 Oct 2001  (Review from Allrecipes US | Canada)

    by
    11

    This was nice. The texture is fantastic - really light and delicious and with a quite pronounced honey flavour. However you can really taste the raw egg in this recipe which I find a bit gross. I'd like to tinker with it but wouldn't make it as is, again.  -  18 Oct 2004  (Review from Allrecipes US | Canada)

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