Cinnamon-Honey Ice Cream

Remember how I told you that last year I made these cupcakes for my birthday/Cinco de Mayo celebration? Well, I also made this Cinnamon-Honey Ice Cream to go with them. My sister asked me to post the recipe ages ago and here I am a year later and I still haven't posted it!!!

I love making ice cream at home and I started doing it lots last summer. This ice cream is great. It's sweet and creamy with all the yuminess of cinnamon and vanilla all swirled together.

If you're planning on celebrating Cinco de Mayo with Mexican fare, this ice cream is the perfect accompaniment either by itself or along side some sopapillas, Mexican Wedding cookies or bunelos.

Cinnamon-Honey Ice Cream
1 1/2 cups half-and-half
1/4 cup sugar
2 egg yolks
20 cloves
2 sticks cinnamon
1 1/2 cups heavy cream
1/4 cup honey
1 tsp. vanilla extract
2 tsp. ground cinnamon

Warm the half-and-half and sugar in a medium saucepan. In a separate bowl, whisk together the egg yolks. Temper the eggs by slowly pouring the warm milk into the egg yolks, whisking constantly. Scrape the warmed egg yolks back into the saucepan.

Tie the cloves in a small piece of cheese cloth and add them, along with the 2 sticks of cinnamon, to the saucepan. Stir mixture constantly over medium heat until mixture thickens and coats the back of a spoon. Pour custard through a strainer, or cheesecloth, then stir in the cream, honey, vanilla extract and ground cinnamon. Add the cinnamon sticks and the cloves back to the custard mixture, cover and refrigerate until thoroughly chilled (up to overnight).

Take out the cloves and cinnamon sticks and pour custard into ice cream maker. Freeze according to manufacturer's directions.

Linked to...
Recipe Swap Thursday @ Prairie Story
It's A Keeper Thursday @ It's A Keeper
Sweets For A Saturday @ Sweet As Sugar Cookies
Sweet Indulgences Sunday @ A Well-Seasoned Life