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Cinnamon Ice Cream

Posted by Lucy Baker, July 10, 2008 at 11:30 AM

- makes 1 1/2 quarts -
Loosely adapted from a recipe by Gale Gand.

Don't know what to pair this ice cream with? Read my recommendations along with other à la mode alternatives.

Ingredients

2 cups whole milk
2 cups heavy cream
1/2 a vanilla bean
1 cinnamon stick
3/4 teaspoon ground cinnamon
5 large egg yolks
3/4 cup sugar

Procedure

1. Combine the milk, cream, vanilla bean, cinnamon stick, and ground cinnamon in a large saucepan over medium-low heat. Cook, stirring constantly, until just under a boil (you will see bubbles along the edges of the pot and steam rising from the surface). Remove from heat.

2. In a medium bowl, whisk the egg yolks and the sugar until lightened. Slowly add a few tablespoons (no more than a 1/4 cup total) of the hot milk mixture into the yolks, whisking constantly, then add the yolks back to the rest of the milk, whisking constantly.

3. Cook the mixture over medium-low heat until thick enough to coat the back of a spoon (if you run your finger across the spoon in a line it shouldn't drip; a candy thermometer will register 170°F). Be careful not to let it boil.

4. Strain the mixture through a sieve into a bowl. Discard the vanilla bean and the cinnamon stick. Chill until very cold, at least 4 hours or overnight. Freeze in an ice cream maker according to the manufacturer's instructions.

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Tags: cinnamon, desserts, frozen, ice cream