Cinnamon Honey Ice Cream


2 cups whole milk

2 cups heavy cream

1 cup sugar, divided use

1/4 cup honey

2 teaspoons cinnamon

1 teaspoon vanilla bean paste

5 egg yolks


In a heavy-bottomed pot, bring milk, cream, 3/4 cup sugar, honey, cinnamon and vanilla to a simmer. Steep for 10 minutes.

In a large mixing bowl whisk together egg yolks and remaining sugar. Slowly whisk milk mixture to egg mixture. Chill completely. Follow your ice cream machine's directions.

Stephen Harman is the in-house chef at the The Coastal Cupboard in Mount Pleasant. A graduate of the College of Charleston, he has been sous chef at The Mustard Seed locally and at J. Alexander's in Chicago. He was executive chef at Huck's Lowcountry Table on the Isle of Palms.