Honey Nut Ice Cream

    (1)
    8 hours 40 mins

    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.


    29 people made this

    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.

    Recently viewed

    Reviews and Ratings
    Global ratings:
    (1)

    Reviews in English (1)

    Write a review

    Click on stars to rate