Here in the Midwest we’ve had a late blast of summer weather bringing with it Indian summer. We should be thinking of a sweater to fight off the chill, and instead we’re spending days on the beach and keeping our windows wide open. It’s been absolutely gorgeous, in a bright yellow and warm orange kind of way.
What could be better than an autumnal ice cream as a cool treat?
I’m not talking pumpkins here. I mean a tasty and mildly spiced ice cream that hints at the cooler days that will be upon us soon. Something a bit mellow – like these warm days.
Honey Cinnamon Frozen Custard
made in a 6 cup (liquid) capacity ice cream maker
- 4 cups milk
- 1 cup cream*
- 1/3 cup honey
- 1-1/2 tsp cinnamon
- 1/4 tsp cardamom (optional)
- 2 eggs
- 1/3 cup honey mixed with 1/4 tsp cinnamon
- In a large saucepan, heat milk, cream, 1/3 cup honey, cinnamon, and the optional cardamom. Bring to 160° F. Meanwhile, whisk the eggs in a medium size bowl.
- Add small amounts of heated milk mixture to eggs, whisking the entire time. Once you’ve added about 1/3 of the mixture to the eggs you can add the egg mixture to the heated milk. Cook over medium for about 10-15 minutes, or until the mixture begins to thicken.
- Put custard in the refrigerator to chill completely. Once this is as cold as it can get without freezing, it’s time to churn in the ice cream maker. In the last two minutes of churning, add the honey and cinnamon mixture so that it forms a swirl in the custard instead of combining. This last part may be easier to do after the custard has set up in the freezer for about an hour.
- Freeze for 2-3 hours before serving.
*I used my raw milk that I’d previously skimmed the cream from. If you’re using whole milk you can omit the cream for a lighter ice milk texture. Substitute 1 cup milk for the cream.
Jennifer can also be found at Unearthing this Life where she blargs about almost everything from raising chickens to homeschooling to opinions about food.