Best Cinnamon Honey Ice Cream Recipes

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CINNAMON-HONEY "FRIED" ICE CREAM



Cinnamon-Honey

Get the delicious crunchy-creamy combo of fried ice cream without the fuss with this easy no-cook recipe.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 6

Number Of Ingredients 3

3 cups chocolate or vanilla ice cream
1 1/2 cups finely crushed Cinnamon Toast Crunch™ cereal
4 tablespoons honey

Steps:

  • Scoop 6 (1/2-cup) balls of ice cream onto cookie sheet. Freeze 15 minutes.
  • Meanwhile, place cereal in shallow pan. Drizzle 2 tablespoons of the honey evenly over cereal; mix well with fork until crumbly.
  • Quickly roll 1 ball of ice cream at a time in cereal mixture to coat; return to cookie sheet. Freeze ice cream balls until firm, about 20 minutes. (If desired, cover and freeze until serving time).
  • In small microwavable bowl, microwave remaining 2 tablespoons honey, uncovered, on High 20 to 30 seconds or until warm. To serve, place ice cream balls in individual dessert dishes; drizzle each with 1 teaspoon warm honey.

Nutrition Facts : Calories 260, Carbohydrate 41 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 31 g, TransFat 0 g

HONEY-CINNAMON ICE CREAM



Honey-Cinnamon Ice Cream image

Provided by Joanne Chang

Categories     Milk/Cream     Ice Cream Machine     Dairy     Dessert     Freeze/Chill     Christmas     Fourth of July     Thanksgiving     Frozen Dessert     Condiment     Spice     Birthday     Honey     Cinnamon     Party     Advance Prep Required     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/4 quarts

Number Of Ingredients 8

2 cups (480 grams) milk
2 cups (480 grams) heavy cream
1 cinnamon stick, 2 inches long
8 egg yolks
3/4 cup (255 grams) honey
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt

Steps:

  • In a medium saucepan, combine the milk and cream. Break up the cinnamon stick into several pieces and toss them into the pan. Scald the milk mixture over medium-high heat (bubbles start to form around the edge of the pan, but the liquid is not boiling). Remove from the heat and let the cinnamon steep in the milk mixture for about 1 hour.
  • In a medium bowl, whisk the egg yolks until blended, and then slowly whisk in the honey, sugar, and ground cinnamon until combined. Return the milk mixture to medium-high heat and scald again. Slowly add the hot milk mixture to the egg-honey mixture, a little at a time, whisking constantly. When all of the hot milk mixture has been incorporated, return the contents of the bowl to the saucepan, and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon, for 6 to 8 minutes, or until the mixture thickens and coats the back of the spoon. The mixture will seem watery at first, then it will start to steam, and then it will start to develop a little body and get thicker. Remove from the heat and immediately strain through a fine-mesh sieve into an airtight container. Whisk in the salt. Cover and refrigerate for at least 2 hours, or until cold, or up to overnight.
  • Churn in an ice cream maker according to the manufacturer's directions.
  • When the ice cream has finished churning, freeze it for at least 2 hours to allow it to ripen. During the ripening process, the ice cream becomes harder and smoother and the flavors more fully develop. The ice cream can be stored in an airtight container in the freezer for up to 1 week.

BLACK PEPPER-CINNAMON HONEY WITH FRUIT AND ICE CREAM



Black Pepper-Cinnamon Honey with Fruit and Ice Cream image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 6 servings

Number Of Ingredients 6

1 cup honey
1 teaspoon coarsely ground black pepper
1 cinnamon stick
2 cups chopped or sliced apricots, plums, peaches or pineapple
2 pints vanilla bean ice cream
Rolled or wafer cookies, for garnish

Steps:

  • Heat the honey, pepper, and cinnamon stick in a small pot over low heat. When ready to serve, add the fruit to the honey mixture and toss. Put a scoop of ice cream into each serving dish and top with the honey mixture. Garnish with cookies and serve.

BLACK PEPPER-CINNAMON HONEY WITH FRUIT AND ICE CREAM



Black Pepper-Cinnamon Honey With Fruit and Ice Cream image

This is SO quick, yet elegant enough for company. While fresh fruit is better, I have used frozen with good results as well. Sometimes I add a dash of vanilla to the honey mixture as well. Yummm! This is from Food Network, Rachel Ray. Hope you enjoy.

Provided by Scoutie

Categories     Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup honey
1 teaspoon fresh coarse ground black pepper
1 cinnamon stick
2 cups chopped sliced apricots, plums, peaches and pineapple
2 pints vanilla ice cream
6 cookies, rolled or wafer, for garnish

Steps:

  • Heat the honey, pepper, and cinnamon stick in a small pot over low heat. When ready to serve, add the fruit to the honey mixture and toss.
  • Put a scoop of ice cream into each serving dish and top with the honey mixture.
  • Garnish with cookies and serve.

CINNAMON HONEY ICE CREAM



Cinnamon Honey Ice Cream image

From a Cinco de Mayo Celebration booklet. Rich and delicious - sounds like a nice celebration or special occasion dessert. Prep time does not include refrigeration time or freezing time.

Provided by DailyInspiration

Categories     Ice Cream

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 cups milk
1 teaspoon cinnamon
3/4 cup honey
1 pinch salt
2 eggs, beaten
2 cups heavy cream
2 teaspoons vanilla

Steps:

  • Heat milk in a two-quart saucepan over medium heat, but do not boil; stir in cinnamon, honey and salt.
  • Pour about 1/2 cup hot milk into eggs and beat with a whisk; pour eggs into saucepan with remaining milk mixture.
  • Cook and stir over medium-low heat. Stir in cream and vanilla. Refrigerate overnight or until cold. Freeze in ice cream maker according to manufacturer's directions.

Nutrition Facts : Calories 290.1, Fat 20.4, SaturatedFat 12.4, Cholesterol 109.2, Sodium 72.8, Carbohydrate 24.9, Fiber 0.2, Sugar 21.1, Protein 3.9

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