I've never made ice cream with honey before, but I am a big huge
fan of vanilla beans.
Not exact matches
According to
fan - run site Starbucks Secret Menu, the cream - based frapp is created with one to three pumps (depending on size)
of cinnamon dolce syrup, one to three scoops
of vanilla bean powder, and one to three pumps
of white mocha syrup.
I tried all
of the flavours and enjoyed them all except chocolate raspberry (but I've never been a
fan of that combo), with my favourite being
vanilla bean.
I'm not a huge
fan of flavoured powders, but the chocolate and
vanilla bean were both quite good.
I'll tell you in all honesty that I'm a huge biscotti
fan whether said biscotti is flecked with almond slivers, studded with cinnamon chips, or speckled with
vanilla bean, but I have to admit that this is (for sure) one
of my favorite variations
of all time.
Anzac Biscuit Cones Makes 4 You will need 4 large ice - cream cone moulds for this recipe 185g plain flour 90g rolled oats 60g desiccated coconut 110g caster sugar 1/2 tsp salt 1 tsp
vanilla bean paste 150g unsalted butter, roughly chopped 2 tbsp golden syrup 1/2 tsp bicarbonate
of soda 1 egg Preheat oven to 170ºC (150ºC
fan).
It comes in several flavors, including
vanilla bean, honey, pomegranate, and their traditional peppermint, which is great if you're not a
fan of plain beeswax balms.