Honey-Nut Ice Cream Recipe
One of Tricia Moore's favorite desserts comes together as quick as 1..2..3. It's made with only three ingredients that I always have on hand-ice cream, honey and nuts, she explains from her Somersworth, New Hampshire home. Feel free to vary the measurements and use as much of each ingredient as you like. You could sprinkle on walnuts instead of almonds, she hints. And adding pecans will make you think you're eating pralines. This is such a pretty way to dress up a scoop of ice cream, Tricia concludes. It's a refreshing finishing touch.
- 1-1/2 quarts ice cream
- 1/2 cup honey
- 3 tablespoons Diamond of California Slivered Almonds, toasted
- Scoop ice cream into serving dishes and drizzle with honey. Sprinkle with toasted almonds. Yield: 8 servings.
Originally published as Honey-Nut Ice Cream in Country Woman November/December 2004, p39
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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