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Cinnamon Honey Ice Cream


Yield

Makes 10 to 12 servings

Ingredients

2 cups milk
3/4 cup honey
1 teaspoon ground cinnamon
Pinch salt
2 eggs, beaten
2 cups whipping cream
2 teaspoons vanilla

Preparation

  1. Heat milk in two-quart saucepan over medium heat but do not boil; stir in honey, cinnamon and salt.
  2. Pour about 1/2 cup hot milk into eggs and beat with whisk; pour eggs into saucepan with remaining milk mixture.
  3. Cook and stir over medium-low heat 5 minutes (mixture should thicken slightly).
  4. Cool to room temperature. Stir in cream and vanilla. Refrigerate overnight or until cold.
  5. Freeze in ice cream maker according to manufacturer's directions.

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