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Honey Ice Cream with Nougat |
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Serves: 6 Print this Recipe(Gelato di Miele al Torrone) Category: Ice Cream (Gelato) Italians are wild about honey, especially if it is made by bees that pollinate aromatic flowers and trees such as lavender and chestnut. Honey is spread on toast, drizzled over cheese, and used in cooking. This gelato takes on the flavor of the kind of honey used, so find one with an interesting flavor. There are two types of torrone in Italy. One is a softer nougat candy, made with honey, egg whites, and nuts. The other type, which is easy to make at home (see Cookies, Cakes, Tarts, and Pastries: Almond Brittle), is a hard praline, made with sugar, water, and nuts. Both types of torrone are also sold in a bar shape and can be found in Italian groceries and pastry shops, especially around Christmas. The torrone topping is optional, but very good. Either the soft or the hard kind can be used. 2 cups whole milk 4 large eggs yolks 1/2 cup honey 1 cup heavy cream 6 tablespoons rum or cognac 1/2 cup finely chopped torrone (optional) 1 In a medium saucepan, heat the milk over low heat until small bubbles form around the edge of the pan, about 3 minutes. 2 In a large heatproof bowl, whisk the egg yolks and honey until smooth. Gradually whisk in the hot milk. Pour the mixture into the saucepan and cook over low heat, stirring constantly, until wisps of steam rise from the surface and the mixture thickens slightly. 3 Immediately pour the mixture through a fine-mesh strainer into a bowl. Stir in the cream. Cover and refrigerate until chilled, about 1 hour. 4 Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the ice cream into a plastic container. Cover and freeze up to 24 hours. Serve each portion topped with a tablespoon of rum or cognac and a sprinkle of crushed torrone. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Honey Ice Cream with Nougat comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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