I decided to try this recipe out for a few reasons; the most important, of course, being that I love cinnamon ice cream. But, I also liked the idea of being able to make something for Thanksgiving dessert ahead of time, and of course, who doesn’t love cinnamon this time of year? The whole making-something-in-advanced-thing was easier said than done because my freezer was already packed, but thankfully, I was able to squeeze this ice cream in there, and somehow managed to avoid eating all of it myself prior to Thanksgiving.
This ice cream was so, so good. It had just the perfect amount of cinnamon – not overpowering, and is a great complement to so many things. Or, of course, on its own. I specifically enjoyed eating it straight from the dasher on my ice cream attachment…
This recipe will definitely be made again. And again.
Cinnamon Ice Cream
Makes about 1 quart
The Perfect Scoop by David Lebovitz
1 cup whole milk
3/4 cup sugar
pinch of salt
10 cinnamon sticks, broken up
2 cups heavy cream
5 large egg yolks
In a saucepan, combine the milk, sugar, salt, cinnamon sticks, and 1 cup of the heavy cream. Warm through, and then cover and let steep off the heat for one hour.
In a medium bowl, whisk together the egg yolks. Re-warm the cinnamon milk mixture, and remove the cinnamon sticks with a slotted spoon. Slowly add the milk mixture to the egg yolks, whisking constantly. Place the entire mixture back into the saucepan over medium heat, stirring constantly with a spatula (and being sure to scrape the bottom). Heat until the custard thickens and coats the back of a spatula, but do not boil.
Place the remaining 1 cup of heavy cream in a bowl with a mesh strainer on top, and put that all on top of an ice bath. Pour the custard through the sieve, and then mix together with the cream until cool. Refrigerate until completely cold, and then run through your ice cream maker.
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