Cinnamon Caramel Ice Cream

Simple ice cream that is wonderful with pound cake or cookies.

• Ready In: 1 hr 20 mins
• Serves: 4-6
• Yields: 1 1/2 quarts

Ingredients

• 4  cups half-and-half
• 1  lemon, zest of, only. cut into strips
• 1  cinnamon stick
• 6  egg yolks (or use egg subsitute to equal 6 eggs)
• 1 1⁄2 cups sugar
• 1  teaspoon butter, softened

Directions

1. In a heavy saucepan combine half-and-half, lemon zest and cinnamon stick over medium heat and bring to a simmer. Remove from heat and let steep for 10 minutes. Strain into a large bowl, discarding solids. Set aside and let cool.
2. Whisk egg yolks (or subsitute) and 1/2 cup sugar together in a large mixing bowl until thick and pale yellow.
3. Whisk in half-and-half.
4. Return mixture to saucepan and cook over medim low heat, stirring constantly with wooden spoon until thick (20-30 minutes). Remove from heat and strain into a large bowl and set aside. Cover and refrigerate until chilled (2-4 hours).
5. While custard is chilling, grease a cookie sheet with butter and set aside.
6. In a large saucepan, combine remaining sugar (1 cup) and 4 tablespoons water and bring to a simmer over medium low heat, swirling pot frequently until sugar carmalizes (20-30 minutes).
7. Immediately pour syrup onto prepared sheet, tilting pan to spread around so syrup is a thin layer. Set aside and let cool.
8. Crack carmamel into small pieces.
9. Stir into cooled custard.
10. Process in ice cream maker according to manufacturer's directions.