Honey Cinnamon Ice Cream
Honey Cinnamon Ice Cream
Subtle and delicious, creamy smooth, honey cinnamon ice cream. It goes with basically anything or all by itself.
Servings 8
Ingredients
- 1 1/2 cups cream
- 1 1/2 cups whole milk
- 1 each cinnamon stick
- 6 each egg yolks
- 3/4 cup honey
- 1/2 tsp cinnamon
Instructions
- Add cream and milk to medium sauce pan. Break up cinnamon stick and add to pan.
- Scald milk over medium heat, stirring regularly until bubbles appear on edges but mixture has not boiled yet.
- Remove from heat and let sit 1 hour.
- Whisk egg yolks. Add honey and ground cinnamon and whisk together.
- Add egg, honey, and cinnamon mixture to pan with cream mixture.
- Return to medium/medium-low heat and stir constantly until the custard mixture coats the back of a spoon (about 170 degrees on an instant read thermometer).
- Let cool then refrigerate for at least 2 hours and up to overnight.
- Freeze in your ice cream maker according to directions.
- Serve and enjoy!
Notes
Goes great with grilled peaches, strawberry rhubarb crisp, some simple berries, or whatever else you can think of!
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