Cinnamon Ice Cream

Place coconut milk and honey in a medium saucepan over low heat. Whisk until blended. Add vanilla extract and cinnamon. Stir.

Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of hot mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir everything together. Refrigerate until completely cooled.

Follow the directions on your electric ice-cream mixture as each one may be a little different. I put the freezing cavity in the freezer overnight and the ice-cream mixture in the refrigerator overnight and then blend in the morning for about 30 minutes.

Enjoy a creamier version right out of the ice-cream maker or freeze for 2 hours and then serve (this is my favorite stage).

Enjoy!
[ingredients]

Cinnamon-Ice-Cream
yield:
servings:5
prep time:
cook time:5 min
ready in:
cavegirlcuisine
eating paleo...one bone at a time!
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Ingredients
  • 1 can of coconut milk
  • 1/4 cup raw honey
  • 2 egg yolks
  • 2T cinnamon
  • 1 tsp vanilla

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