Cinnamon Ice Cream
Read my review of this recipe.
Ingredients:
- 1 cup whole milk
- 3/4 cup sugar
- Pinch of salt
- Ten 3-inch cinnamon sticks, broken up
- 2 cups heavy cream
- 5 large egg yolks
- 1 teaspoon vanilla
Directions:
Warm the milk, sugar, salt, cinnamon sticks, and 1 cup of the cream in a medium saucepan. Once warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
Pour the remaining cream and vanilla into a large bowl and set a mesh strainer on top. Rewarm the cinnamon-infused milk mixture. Remove the cinnamon sticks and discard them. In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with a heat proof spatula, scraping the bottom as you stir, until the mixture thickened and coats the back of the spatula. Pour the custard through the strainer and into the cream. Stir over an ice bath until cool.
Chill the mixture thoroughly in the refrigerator (at least 2 hours), then freeze it in your ice cream maker according to the manufacturer’s instructions.
Makes about 1 quart of ice cream.
Nutrition:
Substitutions:
I used 2 cups of half-and-half to replace the whole milk and 1 cup of the cream. This ice cream is great with Apple Dumplings.
Recipe courtesy of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments