Monday, August 31, 2009

Cinnamon ice cream

The ice cream experiences are going extremely well and friends are making requests (mint chocolate chip and cookies and cream are the two most popular). I made my first custard-based ice cream last week, a cinnamon ice cream, this again is from The Perfect Scoop by David Lebovitz.

1 cup of whole milk
3.4 cup sugar
Pinch of salt
Ten three-inch cinnamon sticks broken up
2 cups of heavy cream
5 large egg yolks

Warm the milk, sugar, salt, cinnamon and one cup of the cream in a saucepan. Once warm remove from heat and let steep for about an hour.

Rewarm the mixture and remove the cinnamon sticks. Add remaining cup of cream to a separate bowl in an ice bath.

In separate bowl whisk egg yolks. Add portion of warm milk mixture to eggs yolks whisking constantly. Add warm egg yolks to milk mixture and stir constantly until it coats the back of a spatula.

Pour through strainer into cup of cream in ice bath and stir until cool. Once cool store in fridge and make according to ice cream makers instructions.

This was an excellent ice cream, good flavor and a texture like I've never tasted before. I may be ruined for store bought ice cream.

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