Friday, March 5, 2010

Cinnamon Honey Ice Cream

Do you love cinnamon Teddy Grahams? If so, this ice cream is for you!  It tastes exactly like the cinnamon Teddy Graham snacks I remember from my childhood.  I think that's all there is to say here!


Cinnamon Honey Ice Cream

8 ounces heavy cream
14 ounces 2% milk, whole milk, or half and half (Depending on your preference)
1 cinnamon stick
1/2 teaspoon ground cinnamon
2/3 cup honey
2 egg yolks, beaten

Heat cream, milk, cinnamon stick and ground cinnamon in a saucepan over medium heat. Stir occasionally until simmering, but not boiling. Turn off heat, cover, and let steep for 30 minutes. Remove cinnamon stick and return cream mixture to heat.

Bring back to a simmer, then add honey and whisk until dissolved. Add 2 tablespoons of heated cream mixture to beaten egg yolks, whisking constantly, to temper the eggs. Repeat 3 more times, then add tempered eggs to the saucepan with the heated cream mixture.

Heat over medium heat, stirring constantly, until the mixture is thick enough to coat the back of the spoon (approximately 160 degrees F). Strain mixture, if desired. Cool thoroughly, at least 4 hours in the refrigerator, preferably overnight. Freeze according to the directions for your ice cream maker.


  1. Ok, this recipe sounds freaking INCREDIBLE! I think it'd be perfect for having kids over or a party, but mainly for my own personal consumption. ;)

  2. I love topping vanilla ice cream with honey and cinnamon, so this totally makes sense! Can't wait to try it.

  3. I want some, NOW! I'm shooting myself for just pouring out unused/bad cream and not having any else in the fridge.

  4. Always love the ice cream posts. :)

  5. I love Teddy Grahams! You had me as soon as you said it tastes like those :-P

  6. this does sound incredible!! i love honey & cinnamon!!