Honey and Cinnamon Ice Milk

As I’ve written about many times before, I really love the co-op we belong to.  Twice a month, local farm-fresh food is delivered to my area, and my family is happier and healthier because of it.  We order everything from pasture-raised beef to free-ranging chickens to sweet maple syrup.  Perhaps one of my favorite items is the raw honey.  Amber in color and clean in flavor with a bit of honey comb floating on top, it bears absolutely no resemblance to what is found in honey bears on supermarket shelves.

Honey has long been hailed as a health supplement and healer. A natural antiseptic, honey is a soothing balm for minor cuts and burns, and it can be just as effective at curbing a cough as conventional cough syrup. The kids are fascinated when I smear a little on their scraped knees!

We’ve been seriously cutting back on the amount of processed white sugar consumed in our family.  When we need to sweeten a dish, I try to work in honey whenever possible.  I put a generous dollop into our morning smoothies, and the kids love a spoonful of honey as a mid-afternoon energy boost.

Yesterday I decided to put some honey to good use in a simple dessert.  We had some raw milk left over from last week’s co-op pick-up, so I wanted to use it up, too.  I thought it would be fun to riff on ice cream, and the results were delicious.  Its not as heavy as traditional ice cream, but lighter and similar in texture to a sorbet.  I think it would make a delightful breakfast with a palmful of fresh berries scattered on top.

When I gave a scoop to Evie she exclaimed, “Mom, I love this!”

Honey and Cinnamon Ice Milk

4 cups milk (I use raw milk from our co-op)

1/2 cup raw honey

1 teaspoon cinnamon

2 egg yolks

1 tablespoon vanilla extract (I use homemade vanilla extract)

teeny dash of salt

In a medium pot, heat milk, honey and cinnamon until it barely starts to simmer.  Whisk 1/2 cup of the hot milk with the egg yolks and vanilla (this will prevent the yolks from “cooking” in the big pan of hot milk).  Pour egg mixture into the milk pot along with a bit of salt .  Whisk well.  Remove from heat and let cool to room temperature.  Move into the fridge and chill.

Pour into an ice cream maker and follow instructions.

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