Honey Ice Cream

1. 1

   Heat milk to boiling point in a saucepan.

2. 2

   Cover pan and remove from heat.

3. 3

   Whisk egg yolks and honey together in a bowl until thickened.

4. 4

   Stir in vanilla and cinnamon.

5. 5

   Slowly pour hot milk into the egg yolk mixture, whisking constantly.

6. 6

   Return the mixture to a saucepan and cook over a low heat, stirring with a wooden spoon, until thickened slightly (coating the back of the spoon).

7. 7

   Do not allow to boil.

8. 8

   Allow custard to cool to room temperature.

9. 9

   Loosely cover the mixture with plastic wrap and refrigerate until cold (a minimum of 3 hours).

10. 10

    Freeze in an ice cream maker until just beginning to set.

11. 11

    Stir in sour cream and freeze in the ice cream maker until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.