The High Holiday season is among us and I've got apples and honey on my mind. This year, I've teamed up with my friends at Honey Ridge Farms to bring y'all an awesome new way to enjoy the seasonal apple & honey duo-using their delectable Spiced Honey creme. With eight other varieties (including coconut, blood orange, and lavender), there are many ways to "play around" with the flavors of this recipe.
Take 10% off your order of Honey Creme with promo-code "summer2016". Order by September 22, to get your order in time for Rosh Hashanah. Order here.
Brown Butter Apples
5 large Fuji Apples
6 TBS. non-dairy Margarine
1/4 cup +2-3TBS. Brown Sugar
2 TBS ground Cinnamon
1/8-1/4 tsp. fine Sea Salt
Melt margarine in a large saute pan. Add the apples, 1/4 cup of brown sugar, and cinnamon. Cover and simmer, stirring occasionally, until apples are tender, about 20 minutes. Add the remaining brown sugar and sea salt and cook for another 4-6 minutes.
Spiced Honey Ice Cream
9 oz. jar Honey Ridge Farms Spiced Honey Creme
16 oz. non-dairy whipping cream
6 Egg Yolks
1/4 cup Almond or Soy milk
1/2 tsp. fine Sea Salt
In a mixer, beat/whip the whipping cream to stiff peaks. Add the almond/soy milk and beat for 30 seconds more. Set aside in the refrigerator.
In a small pot, over medium-high heat, bring honey creme to a boil, and cook for 1-2 minutes at a rolling boil. Add the sea salt and set aside.
In a small bowl, whisk the egg yolks for 1 minute. Slowly add the hot honey creme to the eggs in a steady stream, while continuing to whisk the eggs. Continue to whisk the mixture until pale and creamy in texture, about 5 minutes. Transfer to the refrigerator and allow to cool for at least 20-30 minutes, or until the mixture thickens slightly.
Remove the egg mixture from the refrigerator. Add the egg mixture to the whipping cream and beat/whip for 1-2 minutes, until the mixtures are well combined. Pour mixture into a large loaf pan or container and cover. Freeze for 4-6 hours, or until set.