A taste of Spain on the cold side. Freeze time is however long your machine takes.
My Private Note
Units: US | Metric
- 1CINNAMON MILK/CREAM:
- 2Combine the milk, cream, vanilla bean (pod and seeds), sugar and cinnamon (stick and ground) in a large, heavy non-corrosive saucepan (preferably enameled cast iron).
- 3Bring to a boil, stirring frequently, then simmer, covered, over medium-low heat for 10 minutes.
- 4Remove from the fire.
- 6Beat the egg yolks until runny.
- 7Slowly whisk in 1 cup of the hot milk mixture, then whisk the yolk mixture into the milk remaining in the saucepan.
- 8Return the pan to medium-low heat and cook, stirring almost constantly, until the custards has thickened enough to coat a wooden spoon (it should be 185-190 degrees), 7 to 10 minutes.
- 9Do not let the mixture come near a boil or the egg yolks will curdle. Immediately strain through a fine-mesh sieve, then stir in the vanilla and cinnamon schnapps and cool to room temperature, stirring occasionally. If there is time, cover and chill before freezing.
- 10ICE CREAM:.
- 11Scrape the custard into the canister of your ice cream freezer and freeze according to the manufacturer's directions. For a firmer ice cream, "ripen" for several hours by placing in your freezer.
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Nutritional Facts for Helado De Canela (Spanish Cinnamon Ice Cream)
Serving Size: 1 (1451 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3673.5
- Calories from Fat 2134
- Total Fat 237.1 g
- Saturated Fat 134.9 g
- Cholesterol 2798.7 mg
- Sodium 459.0 mg
- Total Carbohydrate 344.2 g
- Dietary Fiber 1.2 g
- Sugars 327.9 g
- Protein 52.5 g
The following items or measurements are not included: