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Recipe for :

Honey and Nut Ice Cream

This recipe comes from Recipes in The Mail and was submitted by Michelle.


2 ounces hazelnuts
4 1/2 ounces bittersweet chocolate, chopped
4 eggs, separated
1/2 cup honey
1 1/2 cups heavy cream
1 teaspoon vanilla extract

  • Preheat oven to 325ºF (165xºC).
  • Spread nuts on a baking sheet 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.
  • Line a baking sheet with foil. Spread chopped nuts evenly on foil. Melt chocolate in a double boiler over simmering water. Pour chocolate evenly over nuts. Place in freezer until firm. Then break into bite-size chunks.
  • Line a 8 x 8 inch dish with foil.
  • 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 pan.
  • Freeze 8 hours or overnight until firm.
  • To serve, invert onto a platter, remove foil and slice.

Serves 10