Honey Cinnamon Ice Cream
Subtle and delicious, creamy smooth, honey cinnamon ice cream. It goes with basically anything or all by itself.
- 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
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!