Cinnamon and Honey Homemade Ice Cream Recipe | Foodal (2024)

FAQs

What is the secret to making ice cream very creamy? ›

As you churn ice cream, individual water molecules turn into ice-crystal seeds — which is what makes cream freeze. The higher the fat content, the more time you have to churn before these ice crystals congregate, resulting in creamier final texture.

How To Use: Mix 1 teaspoon of honey with ½ teaspoon of cinnamon powder. Have the mixture at night before going to bed and in the morning on an empty stomach. Repeat regularly. If the cinnamon is causing problems, you can use a simple mixture of honey and water.

Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.

Egg yolks: Using only egg yolks (not whole eggs) makes the ice-cream super cream. This is the secret! Heavy whipping cream: Use heavy whipping cream with at least 33% milk fat. Caster sugar: This super fine sugar dissolves easily and gives some texture to the ice-cream.

When there are more solids and therefore less free water, the mixture looks thicker. This is because it contains less water that's able to move about unhindered. So, remember: more solids means less free water. And less free water means smaller ice crystals and less icy ice cream!

Most home ice cream recipes call for simple table sugar, which is chemically known as sucrose. But in pro kitchens you have more options. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.

Reduce Risk of Heart Disease

Cinnamon, in turn, has been shown to reduce total cholesterol levels. Since high cholesterol is linked to an increased risk of developing heart disease, the cholesterol-reducing effects of both honey and cinnamon together may reduce your risk of developing heart disease.

Double Anti-Inflammatory Properties

Both honey and cinnamon have natural anti-inflammatory properties that allow them to soothe some of the pain from having a sore throat. The great thing about this drink is that it hardly feels like something you chug to get better.

Honey and cinnamon are popular foods with proven health benefits. However, currently, there is no evidence that either ingredient helps with weight loss. The most effective strategy is to maintain a healthful diet and get regular exercise.

So you can up the fat in your ice cream by substituting cream for milk or half-and-half in recipes. Even more effective, is that you can also add more egg yolks if making a custard-based ice cream, which will increase the creaminess due to their emulsifying properties.

Why add cornstarch to ice cream? ›

The addition of cornstarch to the ice cream base not only impacts crystallization but also reduces the formation of air bubbles. The smaller the air bubbles, the creamier the dessert gets.

There's a lot to talk about – whilst the graphic gives an overview, read on for some in-depth ice cream science! Initially, it might be hard to believe that ice cream could be all that complicated. After all, it's essentially composed of three basic ingredients: milk, cream, and sugar.

the amount and/or type of sugar used in the recipe. From what I've experienced and also understand from others involved in ice cream making, concentrated sugar depresses the freezing point of ice cream, so too little an amount of sugar in the recipe makes it too hard and too much makes it too soft.

The Yolks. The protein-rich, fatty egg yolks give your ice cream its creamy and dense foundation. Crack open 6 eggs and separate the whites from the yolks.

Ice cream's creaminess depends on the size of the ice crystals that form during freezing-the smaller the crystals, the creamier the texture. Rapid chilling and constant churning encourage the water in the ice cream mixture to form lots of minuscule “seed” crystals; this process is known as propagation.

Keep It Creamy

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency.

Eggs. While not present in every ice cream recipe, egg yolks appear often in ice cream, and add increased creaminess. How do they do it? Not only do they add more fat to the mix, but they are a natural emulsifier, which means that they can bind fat and water together to form a creamy union.