Honey and Cinnamon Ice Cream

Name: Honey and Cinnamon Ice Cream (Helado de Miel y Canela)
Yield: Makes about 1½ quarts
Cuisine: Spanish
Ingredients: 8 large egg yolks; 1 small pinch of salt; ⅔ cup sugar; ⅓ cup light, floral honey, such as orange blossom; 2 cups whole milk; 1 plump vanilla bean; 2 cups heavy (whipping) cream; 3 medium-size cinnamon sticks, broken in half

Helado de Miel y Canela

Preparation info

Makes about
1½ quarts

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

With its smooth, silky texture and warm autumnal flavors, this ice cream makes a lovely accompaniment to anything from a simple pound cake to tarts and bread pudding.

Ingredients

3 medium-size cinnamon sticks, broken in half
1 plump vanilla bean
2 cups heavy (whipping) cream</

Europe
Spain
Dessert
Gluten-free
Vegetarian
ice cream
Mediterranean

Method

Place the cinnamon sticks in a skillet (do not use a nonstick skillet) over medium heat and cook until fragrant, 2 to 3 minutes.
Cut the vanilla bean in half lengthwise and, using the tip of a small knife, scrape the seeds into a large saucepan. Add the vanilla bean pod, toasted cinnamon sticks, cream, milk, and honey and bring to a boil over medium-high heat,