Cinnamon Ice Cream
Total Time
1 hr 35 mins
Prep Time
1 hr 15 mins
Cook Time
20 mins
Rating
0 out of 5 stars
(0)
Ingredients
1 quart
- 1 cup (244 ml) whole milk
- ¾ cup (150 g) granulated sugar
- Pinch of salt
- Ten 3-inch cinnamon sticks, broken up
- 2 cups (476 ml) heavy cream, divided
- 5 egg yolks
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Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Chill the mixture thoroughly in the refrigerator, preferably overnight, then freeze it in your ice cream maker according to the manufacturer's directions.
Step 6
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Chef's notes
Nutritional values are for the whole recipe.
