Honey, Cinnamon & Nutmeg Ice Cream
For Ice Cream:
2
CupHeavy Cream, Organic
CupHeavy Cream, Organic1CupWhole Milk, Organic
CupWhole Milk, Organic1/2 CupOrganic Sugar
Organic Sugar1/4 CupHoney
Honey1/2 TSPNutmeg, ground
Nutmeg, ground3Each Cinnamon Sticks
Each Cinnamon Sticks6Each Organic Egg Yolks
Each Organic Egg Yolks1Tsp Vanilla Bean Paste
Tsp Vanilla Bean Paste1Pinch Sea Salt
Pinch Sea SaltDirections:
In a medium sized pot, combine the cream, milk and sugar over medium heat. Stir to dissolve the sugar, and bring mixture to 180 degrees and remove from heat. In a separate bowl, add egg yolks and whisk for a minute. Whisk in 2 ounces of hot cream mixture to the yolks, to temper them. Add another 2 ounces, whisking to prevent cooking the mixture. Pour yolk mixture back into the remaining cream mixture, whisking to incorporate. Strain mixture through a fine sieve into another bowl, to remove any cooked yolk. Chill mixture in either a water bath or refrigerator, until mixture is very cold. The colder the mixture is, the better it is to make ice cream. The ice crystals will be smaller, making the texture smoother on ones tongue. Add vanilla paste and extract. Follow the manufactures directions on the ice cream maker.
