Cinnamon Ice Cream (dairy-free coconut milk ice cream)
- Place coconut milk and honey in a medium saucepan over low heat. Whisk until blended. Add vanilla extract and cinnamon. Stir.
- Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of hot mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir everything together. Refrigerate until completely cooled.
- Follow the directions on your ice cream maker or KitchenAid ice cream maker attachment as each one may be a little different. I put the freezing cavity in the freezer overnight and the ice cream mixture in the refrigerator overnight and then blend in the morning for about 30 minutes.
- Enjoy a soft-serve version right out of the ice cream maker or freeze for 2 hours and then serve (this is my favorite stage).