Wednesday, November 17, 2010

Cinnamon Ice Cream

1 ½ cups whole milk
225 grams sugar
pinch of salt
15 sticks cinnamon, broken up
3 cups heavy cream
8 egg yolks

Warm the milk, sugar, salt, cinnamon sticks and 1 ½ cups cream in a medium saucepan. Once warm, remove from heat and cover; let sit at room temperature for 1 hour.

Re-warm the cinnamon-infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard.

Pour remaining 1 ½ cups cream into a large bowl and set a strainer on top. Also, prepare an ice bath that you can set the bowl with cream into.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Then, pour back into the saucepan.

Stir the mixture constantly over medium heat until the mixture thickens and coats the back of a spoon. Pour the custard through a chinoise or strainer lined with cheesecloth into the cream. Place the bowl into the ice bath and stir until cool.

Chill the mixture thoroughly in the refrigerator; then, freeze it in your ice cream maker according to the manufacturer’s instructions.

Makes 10-12 medium servings or about 1 ½ quarts.

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