Cinnamon Ice Cream
Course: DessertCuisine: AmericanDifficulty: Easy8
servings45
minutes37
minutesSo my favorite ice cream cookbook is The Perfect Scoop from David Lebovitz. It is by far the best on the market and it sure teaches you all the skills to make delicious, smooth and velvety ice cream. His flavors are all incredible and I think I have made every flavor in his book. It is so good that I own two. This is such a delicious family favorite. It is subtle but creamy and magical. It calls for 5 egg yolks but I like to use duck yolks and it makes the ice cream a bit more rich and decadent. If you want to be skilled at making ice cream, this book is the best But all his books are amazing. He is marvelous and really creates cookbooks that are filled with easy inspiration. Makes 1 Quart
Ingredients
1 cup whole milk
3/4 cup sugar
Pinch of salt
6 -10 (3 inch) cinnamon sticks, broken up
2 cups heavy cream
5 large egg yolks ( can use duck eggs for more decadent result)
Directions
- Warm the milk, sugar, salt, and cinnamon sticks and 1 cup of the cream in a medium sauce pan. Once warm, cover and remove from heat and allow to steep at room temperature for 1 hour.
- Rewarm the cinnamon milk mixture. Remove the cinnamon sticks with a slotted spoon and toss away. Pour the remaining 1 cup cream into a bowl with a metal mesh strainer on top.
- In a separate bowl, whisk the egg yolk together. Slowly pour the warm milk cinnamon mixture into the yolks and whisk. Then return the contents of the bowl into the sauce pan and use a silicon spatula to make sure all egg/milk mixture isn’t left in bowl.
- Stir the mixture over medium heat, constantly, scraping the bottom, until the mixture thickens and coats the spatula. Pour the warm custard through the mesh strainer into the cream. Have a large bowl ready with ice in it and place the custard/cream mixture on top for an ice bath. Give a good mix and place in the refrigerator until chilled.
- Freeze according to the specifications of your ice cream maker.
