Cinnamon Ice Cream As seen on brown eyed baker Bookmark recipe Print recipe Download recipe Share 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 milk¾ cup (150 g) granulated sugarPinch of saltTen 3-inch cinnamon sticks, broken up2 cups (476 ml) heavy cream, divided5 egg yolks Calories DessertsDairyEggsIntermediateThanksgivingChristmasFallNo-BakeSweetCreamy ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete 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. Chef’s notes Nutritional values are for the whole recipe.
