Wednesday, August 26, 2015

Cinnamon Ice Cream with Salted Honey-Caramel Shell

This delicate, delectable ice cream is restaurant quality. Whether you say it tastes of fresh sopapillas or a cinnamon flan, it will knock your socks right off! The secret is the smooth honey of Honey Ridge Farms Clover Honey Crème - whose leftovers can be poured over any of your favorite desserts!

Cinnamon Ice Cream with Salted Honey-Caramel Shell
by Kate J.

For the ice cream:
2 cups ​whole milk
2 cups heavy cream
1​-2​ medium ​cinnamon sticks​, broken into pieces (not crushed)
​3/4 teaspoon vanilla
8 egg yolks
3/4 cup ​sugar
1/​4​ teaspoon ground cinnamon
1/4 teaspoon kosher salt

​For the honey-caramel shell:
4 Tablespoons unsalted butter
1/4 cup Honey Ridge Farms Clover Honey Crème
1/2-1 teaspoon sea salt, to taste

Special Equipment:
Ice cream maker, mesh colander

Add the milk and cream to a medium saucepan along with the cinnamon-stick pieces​ and vanilla. On medium-high, heat the mixture until steaming, but not boiling, and remove from heat. Allow the milks and spice to steep for about 60 minutes. Meanwhile, whisk the yolks in a bowl along with the sugar.

After steeping, return the milk mixture to medium-high until steaming again. Then add a small amount of the warm mixture to the yolks, mixing constantly, to temper the yolks. Repeat several times until all the milk has been incorporated.

Pour the custard base back into the saucepan. On medium, cook - stirring constantly - until the mixture has thickened enough to coat the back of a spoon. Remove from heat.

Strain the custard through a mesh colander, add the ground cinnamon and salt and place in a covered container. Cool in the fridge for at least 2 hours or up to all night.

When cold, place into your ice cream maker and use according to your machine's instructions. Once churned, return the custard to a covered container and freeze until set, at least 2 hours.

Meanwhile, make the honey-caramel shell.

​Melt the butter in a small saucepan over medium heat. Add the honey and salt, stirring constantly, and continue to heat until the mixture bubbles and thickens slightly. It may turn a mildly toasted color, but should be allowed to caramelize no further. Pour mixture into a sealable container and allow to cool at room temperature.

​To serve: If too cool to pour, heat the honey-caramel for 15-20 seconds in the microwave - but not hot enough to melt the ice cream. Drizzle the caramel in the serving ​dish, then scoop in the ice cream. Top with more caramel, which should harden to a delicious, chewy consistency. Enjoy!

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