Recipe - Honey Cream And Cinnamon Ice Cream

1 Vanilla bean split
400 ml Cream
1 400 milliliter full cream
milk
6 Egg yolks
200 ml Beehive Co honey of your
choice*
1 teaspoon Ground cinnamon
300 g Clotted cream

Place the vanilla bean, cream and milk into a saucepan and bring to the
boil.

Beat the egg yolks with the honey and cinnamon until pale and creamy, then
slowly whisk into the cream mixture until blended.

Return the mixture to a clean bowl and stand over a pot of simmering water,
stirring constantly until the mixture coats the back of a wooden spoon.

Strain into a bowl and allow to cool. Stir in the clotted cream and pour
into an icecream machine and churn according to manufacturers
instructions. Alternatively, If you do not have an ice cream machine, pour
the room temperataure mixture into a stainless steel bowl and freeze,
stirring every 2 hours until firm then transfer to a suitable container to
freeze.

Converted by MC_Buster.

Per serving: 1347 Calories (kcal); 132g Total Fat; (86% calories from fat);
27g Protein; 18g Carbohydrate; 1629mg Cholesterol; 193mg Sodium Food
Exchanges: 0 Grain(Starch); 1 One half Lean Meat; 0 Vegetable; 0 Fruit; 24
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.