the weather is kind of being a jerk this week.
a massive heat wave is sweeping across the united states as we speak, forcing us to seek out the nearest pool, ocean or supermarket freezer section in hopes of cooling off a little.
we’re pretty much running our air conditioner nonstop, and our house is still hot! doesn’t this heat wave know that our electric bills are going to be so scary we won’t even want to look at them?
i hate you, heat wave. you’re the worst.
but we’re not going to let the heat wave keep us from making cool, creamy delicious ice cream. oh no we’re not.
as i’m sure you’ve read over these past few days, making ice cream is a multi-step process. you’ve got to heat up milk, then temper egg yolks, then cook the custard until it’s thickened…it’s a bit of a production. not a difficult one, mind you, but when it’s 85 degrees in your house (and that’s with the A.C. running on 75!), the longest you’ll want to stand at a stove is probably less than 5 minutes.
guess what? this ice cream totally takes less than 5 minutes to prepare! how convenient!
honey and cinnamon have long been BFF’s in the culinary world. you’ll usually find them palling around together in a delicious buttery spread for bread.
butter’s creaminess is a lovely backdrop which highlights these flavors beautifully, so i figured that these flavors would be absolutely lovely in ice cream form!
i absolutely adore local honey. there’s a wonderfully chipper woman who sells many varieties of locally produced honey at the weekend farmers’ markets in town, and i love visiting her stall and sampling all of the different varieties. clover, wildflower, palmetto, orange blossom…there are so many to choose from! who knew that there were so many different types of honey, and that their different flavors and colors could be so distinct and pronounced?
fun fact: if you consume locally produced honey, your allergies will become less severe!
another fun fact: if you take photos of honey ice cream outside, bees will immediately show up on the scene and scare you.
also, i imagine bears would probably be pretty interested, but thankfully i live in a bear-free neighborhood.
for this ice cream, i used some really delicious wildflower honey. pale amber and sweet, with just a hint of spiciness. the warmth of the cinnamon was the perfect compliment to the honey.
i’d imagine this honey cinnamon ice cream would be delicious sandwiched between lavender shortbread cookies. that sounds like an ice cream sandwich worthy of a high tea, don’t you think?
i chose to serve this ice cream with a simple drizzle of honey on top. it was bright and refreshing, and provided a few brief moments of reprieve from the heat of the day.
honey cinnamon ice cream: a favorite of bees, bears, and hot, sweaty humans everywhere!
honey cinnamon ice cream
Yield: 1 quart ice cream
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 35 minutes, plus overnight in the fridge
2 vanilla beans, split lengthwise
3 whole cinnamon sticks
2 cups half & half (you can use whole milk if you want!)
1 1/2 cups heavy cream
1/2 cup honey (i like to use local honey, but use any flavor you like!)
combine the vanilla beans, cinnamon sticks and half & half in a small saucepan and place over medium heat.
allow the mixture to heat up, stirring occasionally.
when the mixture is warm, add the honey and stir to combine.
allow the mixture to continue heating, and when you see small bubbles forming on the sides of the pan (about 2-3 minutes), remove from heat.
allow to steep for one hour.
after an hour, add the heavy cream. transfer the contents of the saucepan (including the cinnamon sticks and vanilla beans) to an airtight container and allow to chill overnight in the fridge. this is crucial, so don't skip this step!
the next day, remove the vanilla beans and cinnamon sticks.
pour into the bowl of your ice cream maker, and churn according to your manufacturer's instructions, or about 20-25 minutes until a soft serve consistency is achieved.
transfer the ice cream to an airtight container and store in the freezer for at least 30 minutes before scooping.
the ice cream will keep in an airtight container stored in the freezer for up to six months.
inspired by 101 cookbooks