One of our favorite things in the entire world is home-made ice cream. The creaminess, richness, flavor and your own touch can beat any regular ice cream in the market. Honey Cinnamon Ice Cream is such a favorite. There is something amazing about the extra creaminess you get by using honey. It also helps balance the great spiciness from the cinnamon.
2 3/4 cups whole milk
1 1/2 cups heavy whipping cream or Amul cream
1 teaspoon ground cinnamon
1/8 teaspoon salt
2/3 cup honey
- Heat the milk, cream, and cinnamon in a medium saucepan over low heat, whisking occasionally until just warmed. Increase the heat to medium, and add the honey. Whisk until the mixture just comes to a boil.
- Immediately remove from the heat and chill completely. For the best results, let the mixture chill for at least 8 hours, or overnight, in the refrigerator.
- After chilling, churn the mixture in an ice cream machine, following the manufacturer’s instructions. You can also churn in your regular mixture. Now place the mixture in your kulfi molds and store in your freezer.
Note: When you beat the kulfi mixture once, the texture comes out really smooth and utterly creamy.