I made this ice cream to top some apple pie (which is a great combination), but it's definitely delicious enough to be served all on its own. As usual, the end product is only as good as your ingredients...so if you use a really nice honey and fresh cinnamon, you'll have great results. But don't take my word for it - dust off the ice cream maker and taste for yourself.
HONEY-CINNAMON
ICE CREAM
Makes about 1 1/4 quarts
2
cups (480 g) milk
2
cups (480 g) heavy cream
1
cinnamon stick, 2 inches long
8
egg yolks
3/4
cup (255 g) honey
2
tablespoons sugar
1/2
teaspoon ground cinnamon
1/4
teaspoon kosher salt
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.
from
Flour: Spectacular Recipes from Boston's
Flour Bakery + Cafe by Joanne Chang with Christie Matheson (epicurious.com)
broken cinnamon sticks |
cinnamon sticks, milk & cream |
adding a nice local honey to the yolks As soon as I started pouring, I realized I was supposed to whisk the yolks first, so I whisked them right after. |
whisking in the cinnamon and sugar |
hot milk/cream mixture whisked into the eggs (I'm not talented enough to do that and take a photo at the same time without ending up with scrambled eggs). |
thickened |
straining |
adding salt |
honey cinnamon custard |
in the ice cream machine |
honey cinnamon ice cream |
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