The smell of cinnamon always reminds me of fall - whether it's being added to an apple pie or mixed into a pumpkin treat. Ice cream seems like the perfect accompaniment to a warm apple dessert, and what better version than Cinnamon Ice Cream?!
This ice cream is a bit more work than your typical ice cream recipe, but it's worth the work. Infusing the cream with cinnamon sticks provides the perfect cinnamon flavor, and cooking the custard ensures that it's safe for you and your family to eat!
Cinnamon Ice Cream
2. Rewarm the cinnamon-infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them. Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer on top.
3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (should reach 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.
5. Chill the mixture thoroughly in the refrigerator, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s directions.
Source: Adapted from Brown Eyed Baker, adapted from The Perfect Scoop by David Lebovitz
Ingredients:
1 cup whole milk
3/4 cup granulated sugar
Pinch of salt
8 - 10 3-inch cinnamon sticks, broken up
2 cups heavy cream, divided
5 egg yolks
Directions:
3/4 cup granulated sugar
Pinch of salt
8 - 10 3-inch cinnamon sticks, broken up
2 cups heavy cream, divided
5 egg yolks
Directions:
1. Warm the milk, sugar, salt, cinnamon sticks, and 1 cup of the heavy cream in a medium saucepan. Once warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
2. Rewarm the cinnamon-infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them. Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer on top.
3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (should reach 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.
5. Chill the mixture thoroughly in the refrigerator, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s directions.
Yield: About 1 quart
Source: Adapted from Brown Eyed Baker, adapted from The Perfect Scoop by David Lebovitz
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Mmmm.....looks insanely delicious! Perfect way to celebrate your St. Louis Rams victory this weekend!
ReplyDeleteHappy belated birthday - and ice cream is a perfect way to celebrate! (Especially cinnamon - I love cinnamon!)
ReplyDeleteThis sounds delicious. It really would be the perfect complement to a warm apple dessert.
ReplyDeleteDefinitely perfect with a warm apple dessert - looks fabulous!
ReplyDelete