No-Churn Ice Cream Recipe: Honey Cinnamon

The Players

4 C. cream from grass-fed cows (raw is best!)
2 C. plain yogurt
4 egg yolks (from pastured hens)
1/2 C. raw honey
1 T. ground cinnamon*
The How-To

1. Begin by whisking the yogurt, egg yolks, honey, and cinnamon together until smooth.

2. In a separate bowl, whip your cream until medium peaks form.

3. Gently fold the yogurt mixture into the whipped cream.

4. FREEZE for at least 6 hours before serving. ENJOY your tantalizing, delicious, super-easy, no-churn ice cream!

I just read an interesting tip from Sarah at The Healthy Home Economist. She says that you can add a couple tablespoons of vodka to the ice cream mixture before freezing to improve scoopability straight out of the freezer.