Honey is our ingredient of the season, and you can find our archive of honey posts here!
Last month, I shared a recipe for lavender honey ice cream. It was such a delicious success that I wanted to make another flavor. Today, it’s honey cinnamon! Or is it cinnamon honey?
While trying a new flavor, I used a completely different recipe, with different portions of milk, cream, eggs, etc. It was a great test, and both turned out beautifully and, in the end, I haven’t developed a preference for one base over another.
Like the previous recipe, this one also calls for steeping the milk/cream mixture to pull out the flavor (in this case cinnamon, in the last recipe it was lavender). Then this recipe gets an added boost of cinnamon flavor by adding some ground spice to the mixture.
Both ice creams use honey as their only sweetener, so pick a rich and flavorful honey that will really enhance that aspect of the recipe.
Cinnamon Honey Ice Cream
The inspiration for this recipe is from Epicurious, but based upon my experience with the lavender honey recipe, I made a few immediate changes. The original recipe called for a couple tablespoons of sugar, I eliminated those, but I also didn’t increase the quantity of honey, thinking that 3/4 cup is enough. I also thought that 8 yolks would create a richer ice cream than I wanted, so I halved that to 4. You should do the same, then use those
Otherwise, I followed the recipe and my biggest fans were delighted with their afternoon treat!
Ingredients
- 2 cups milk
- 2 cups heavy cream
- 1 cinnamon stick, about 2 inches long
- 4 egg yolks
- 3/4 cup honey
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
How-to
- In a saucepan combine the milk, cream, and cinnamon stick (broken into a few pieces). Scald the mixture over medium-high heat. Then remove the mixture from the burner and let it steep for 1 hour.
- In a medium-sized bowl, whisk the eggs and cinnamon together.
- Pour the cooled milk mixture through a mesh strainer. Return to a saucepan, and the honey, and warm over medium-high heat. Once near scalding, slowly whisk a steady stream of the hot milk into the egg yolks.
- Once half of the milk has been added to the eggs, pour the egg mixture into the saucepan with the remaining milk. Continue to cook the mixture over medium heat for about 6-8 minutes, stirring constantly. When it has thickened, remove from the heat, and again pour through a mesh strainer.
- Cool the mixture for at least 2 hours or overnight.
- Churn in an ice cream maker, and then place the ice cream in the freezer to harden up (at least two hours) before serving.
We found these mini Joy cones a few years ago, and they’re still our favorites. They’re the perfect size for an afternoon treat without feeling too indulgent. Enjoy!