Do you love cinnamon Teddy Grahams? If so, this ice cream is for you! It tastes exactly like the cinnamon Teddy Graham snacks I remember from my childhood. I think that's all there is to say here!
Cinnamon Honey Ice Cream
8 ounces heavy cream
14 ounces 2% milk, whole milk, or half and half (Depending on your preference)
1 cinnamon stick
1/2 teaspoon ground cinnamon
2/3 cup honey
2 egg yolks, beaten
Heat cream, milk, cinnamon stick and ground cinnamon in a saucepan over medium heat. Stir occasionally until simmering, but not boiling. Turn off heat, cover, and let steep for 30 minutes. Remove cinnamon stick and return cream mixture to heat.
Bring back to a simmer, then add honey and whisk until dissolved. Add 2 tablespoons of heated cream mixture to beaten egg yolks, whisking constantly, to temper the eggs. Repeat 3 more times, then add tempered eggs to the saucepan with the heated cream mixture.
Heat over medium heat, stirring constantly, until the mixture is thick enough to coat the back of the spoon (approximately 160 degrees F). Strain mixture, if desired. Cool thoroughly, at least 4 hours in the refrigerator, preferably overnight. Freeze according to the directions for your ice cream maker.