Tuesday, June 15, 2010

Cinnamon ice cream

Oh yum. So good. So, so good.

from Simply Recipes

2 teaspoons of ground cinnamon
1 cup of whole milk
3/4 cup of sugar
1/2 teaspoon of salt
2 cups of heavy cream
6 egg yolks

Warm the milk, sugar, salt and cinnamon and 1 cup of the cream in a medium saucepan over medium heat whisking to incorporate the cinnamon into the liquid.
Place the remaining cup of cream into a bowl and set a mesh strainer on top.
In a separate bowl whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to avoid the eggs scrambling. Pour the mixture back into the saucepan.
Stir the mixture constantly over medium heat with a wooden spoon or heat proof spatula, scraping the bottom as you stir. When the custard becomes thick until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run.
Pour the custard through the strainer into the cream.
Chill the mixture thoroughly and then place in your ice cream maker according to the manufacturer's instructions.
Makes about 1 quart.

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