Cinnamon Ice Cream Recipe - Cooking Index
Cinnamon Ice Cream Recipe - Cooking Index
This recipe is an accompaniment for "Pear-Cranberry Crisp with Cinnamon Ice Cream" (see recipe).
Courses: Dessert| 3 cups | 711ml | Whole milk |
| 1 1/4 cups | 247g / 8.7oz | Sugar |
| 1 cup | 237ml | Whipping cream |
| 5 | Cinnamon sticks | |
| 1/8 teaspoon | 0.6ml | Salt |
| 12 teaspoons | 60ml | Egg yolks (large) |
Combine milk, 1 cup sugar, cream, cinnamon sticks, and salt in heavy large saucepan. Bring almost to simmer over medium-high heat. Whisk egg yolks and 1/4 cup sugar in large bowl. Gradually whisk in hot milk mixture. Return custard to saucepan and stir constantly over low heat until custard thickens, about 4 minutes (do not boil). Transfer custard to large bowl set over another large bowl of ice water; let cool 30 minutes, stirring often. Cover and chill custard overnight.
Strain custard. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze.
This recipe yields about 7 cups.
Source:
Bon Appetit, November 2002
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