Cinnamon Honey Custard Ice Cream

Cinnamon and honey are a lovely combination, rich and warming, even though this is ice-cream. The cloves give it an added dimension.


  • 250ml milk
  • 500ml cream
  • 2 eggs
  • 200gr sugar
  • 2 tbs honey
  • 1.5 tsp cinnamon
  • 1/4th tsp ground cloves

Makes 1 liter


Combine the sugar, cream and milk in a sauce pan. Bring to the boil.
Stir the eggs in a large bowl. When the cream mixture is hot, add half a cup of it to the eggs while stirring. Do not pour it in, set back the pan and take your time before stirring because you might end up with lumps of eggs. Add another half a cup while stirring.
While stirring constantly, pour the eggy mixture into the pan. Heat but do not bring to the boil. You only want to thicken the eggs a bit. If boiling, they may separate. When you draw your finger over the back of a wooden spoon that you used for stirring, the custard should be thick enough to leave a clear trail.

Pour the mixture in a bowl and leave to cool to room temperature.
Stir in the honey, cinnamon and cloves with a whisk, combining well and leave in the fridge until cold (this is only to make the freezing process easier and quicker). There may be some lumps forming but you can stir those out with a whisk prior to freezing.

Freeze in an ice cream machine.