My favorite sporting event in the whole wide world is this week. I’ll give you a hint… it’s not tennis or hockey. Or baseball or soccer. Give up? It’s the spelling bee.
Oh, that’s not a sport you say? Well then, please explain why it is broadcast on ESPN, ‘the worldwide leader in sports.’
Yeah, you’re right, I’m an n-e-r-d. I’m not afraid to admit it, though. When I was in the fifth grade, I won my school’s bee and I got to compete at the county level.
I didn’t realize then how much kids studied and prepared for the bee. It didn’t seem like a big deal at all! I went home in the third round, but I’ve never forgotten the word I missed. (I am afraid to admit that.) A
fter seeing the movie Spellbound a while back, I have watched the Scripps National Spelling Bee religiously every year.
I like to watch it live and play along with the kids. I feel for them each time the buzzer sounds and a kid goes home — it’s the worst, most defeating feeling to be wrong or off by a letter. I definitely feel like I learn something new every year, so I know this is something I will continue to make time for year after year.
This year, I whipped up something honey-flavored to snack on while I watch the bee — Cinnamon Honey Ice Cream. I love ice cream almost as much as I love the spelling bee. (The spelling bee doesn’t give me tummyaches.)
I used honey from the local farmer’s market to make this sweet cream, which I think makes all the difference. I like serving mine with some adorable letter cookies from Trader Joe’s, which make the perfect spelling bee garnish!
Cinnamon Honey Ice Cream
ingredients
- 8 tablespoons local honey
- ½ teaspoon sea salt
- ¾ teaspoon ground cinnamon
- 1 cup whole milk
- 2 tablespoons sugar
- 4 large egg yolks
- 1 cup heavy cream
instructions
- Create an ice bath: Fill a large mixing bowl * with 15 pieces of ice and a splash of water. Set a slightly smaller bowl inside the large bowl, then fit a sieve * or strainer inside the smaller bowl. Set the ice bath aside.
- In a small saucepan, heat the honey on medium heat. Stir in salt and cinnamon until fragrant and combined. Remove the pan from heat and set aside.
- In a medium mixing bowl *, whisk together the 4 egg yolks. Set aside.
- In a medium saucepan, combine the milk and sugar. Heat over medium heat until the sugar has dissolved and the milk simmers gently. Remove the pan from the heat.
- Temper the milk mixture: Whisking continuously, pour 1/4 of the milk mixture into the whisked egg yolks. Pour slowly and in small batches so as not to cook the eggs with the hot milk. This helps to raise the eggs’ temperature slowly.
- Return the egg and milk mixture to the medium saucepan and place over low heat. Stirring continuously, heat the mixture until the thermometer reads 170 to 175 degrees. Turn off the heat when the mixture appears thick and coats the back of the spoon.
- Into the ice bath, pour the mixture through the sieve * into the small bowl. If the honey has cooled and thickened, rewarm it and stir it into the egg yolk mixture, mixing thoroughly. Stir in the heavy cream.
- Chill for 4 hours, or overnight.
- Pour the mixture into the bowl of your ice cream maker. Churn it according to your ice cream maker’s instructions. Serve immediately for soft serve, or alternatively transfer the ice cream to a freezer-safe container and freeze overnight. Serve with honey drizzled on top.
notes
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