Cinnamon Ice Cream

2012-11-09
  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
  • PrintFriendly and PDF

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

  • 1 can of coconut milk
  • 1/4 cup raw honey
  • 2 egg yolks
  • 2T cinnamon
  • 1 tsp vanilla

Method

Recipe Type: , Tags:

Average Member Rating

(0 / 5)

Rate this recipe

0 people rated this recipe

FavoriteLoadingAdd to Favorite Recipes!

Related Recipes:
  • image

    Donut Ripple Cake

  • Blodpudding_square

    Blodpudding (Blood Pudding)

  • 0112-884x1024

    Ginger Chicken with Green Onions

  • FB_IMG_1406487305472

    Ices Creams Pie

  • Strawberry-Caprese_Bowl_1_Square

    Strawberry Caprese Bowl

Recipe Comments

Comment (1)

  1. posted by Lindsey Wilson on November 9, 2012

    Do you have to have an ice cream maker? Or can you just freeze it?

Leave a Reply

Sign Up for the Newsletter &

Get 6 PALEO FREEBIES!

subscribe-popup

Get Instant Access!

arrow