Honey-Cinnamon Ice Cream Recipe

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Honey-Cinnamon Ice Cream
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Ingredients
8
Count
Nutrition
579
Calories
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Ingredients:

  • 2 cups (480 g) milk
  • 2 cups (480 g) heavy cream
  • 1 cinnamon stick, 2 inches long
  • 3/4 cup (255 g) honey
  • 2 tbsp sugar
  • 1/4 tsp kosher salt

Directions:

  1. In a medium saucepan, combine the milk and cream. Break up the cinnamon stick into several pieces and toss them into the pan. Scald the milk mixture over medium-high heat (bubbles start to form around the edge of the pan, but the liquid is not boiling). Remove from the heat and let the cinnamon steep in the milk mixture for about 1 hour.
  2. In a medium bowl, whisk the egg yolks until blended, and then slowly whisk in the honey, sugar, and ground cinnamon until combined. Return the milk mixture to medium-high heat and scald again. Slowly add the hot milk mixture to the egg-honey mixture, a little at a time, whisking constantly. When all of the hot milk mixture has been incorporated, return the contents of the bowl to the saucepan, and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon, for 6 to 8 minutes, or until the mixture thickens and coats the back of the spoon. The mixture will seem watery at first, then it will start to steam, and then it will start to develop a little body and get thicker. Remove from the heat and immediately strain through a fine-mesh sieve into an airtight container. Whisk in the salt. Cover and refrigerate for at least 2 hours, or until cold, or up to overnight.
  3. Churn in an ice cream maker according to the manufacturer's directions.
  4. When the ice cream has finished churning, freeze it for at least 2 hours to allow it to ripen. During the ripening process, the ice cream becomes harder and smoother and the flavors more fully develop. The ice cream can be stored in an airtight container in the freezer for up to 1 week.
  5. From Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang with Christie Matheson. Text copyright © 2010 by Joanne Chang; photographs copyright © 2010 by Keller + Keller. Published by Chronicle Books LLC.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 578.67 Kcal (2423 kJ)
Calories from fat 323.58 Kcal
% Daily Value*
Total Fat 35.95g 55%
Cholesterol 1312.22mg 437%
Sodium 1031.92mg 43%
Potassium 496.69mg 11%
Total Carbs 21.35g 7%
Sugars 16.42g 66%
Dietary Fiber 0.69g 3%
Protein 45.91g 92%
Vitamin C 0.1mg 0%
Iron 7.1mg 40%
Calcium 214.1mg 21%
Amount Per 100 g
Calories 154.2 Kcal (646 kJ)
Calories from fat 86.22 Kcal
% Daily Value*
Total Fat 9.58g 55%
Cholesterol 349.66mg 437%
Sodium 274.97mg 43%
Potassium 132.35mg 11%
Total Carbs 5.69g 7%
Sugars 4.38g 66%
Dietary Fiber 0.18g 3%
Protein 12.23g 92%
Iron 1.9mg 40%
Calcium 57mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.4
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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