Serves: 5
Total Calories: 487

* See note below.
2 cups half and half or milk
2/3 cup honey
1 teaspoon cinnamon ground
2 eggs
1 cup whipped cream whipped
1 teaspoon vanilla extract
1/2 cup pecans chopped

* Cooking Time: 8 minutes Power: 100% (700 watts) 50% (350 watts) Chilling Time (optional): 1 to 2 hours Churning Time: Depends on ice cream maker Place half-and-half in a 4-cup microwavable measuring cup or bowl. Microwave, uncovered, at 100% power (700 watts) for 5 minutes or just until steaming (do not boil), stirring after 2 1/2 minutes. Stir in honey and cinnamon.

In a small bowl, beat eggs. Gradually stir about one-third of the hot mixture into eggs until blended, then stir back into hot mixture in cup. Reduce power and microwave, uncovered, at 50% power (350 watts) for 3 minutes or until just under boiling (180°) and mixture coats a metal spoon, stirring every minute.

Place measuring cup in a large bowl which contains cold water and ice. Stir honey mixture to cool quickly and stop the cooking. When mixture reaches room temperature, remove cup from ice water. Fold in whipping cream and vanilla. If desired, cover and chill to develop flavor
Pour into a chilled 1-quart ice cream freezer container. Add nuts. Pack and churn according to manufacturer's directions. Remove dasher. Serve soft or pack to ripen according to manufacturer's directions.

To store leftovers, pack into a plastic container. Place plastic wrap directly on surface of ice cream, cover tightly and freeze up to 1 week.

Serve with caramel sauce or sliced peaches if desired.

Nutritional Facts:

Serves: 5
Total Calories: 487
Calories from Fat: 330

More Recipes from the More From Your Microwave Cookbook:
Cookies And Cream Parfaits
Dream Boat
Easy-does-it Apple Crisp
Grandma's Bread Pudding
Honey Nut Ice Cream
Peach Delight
Rich Custard Ice Cream
Yummy Baked Apples