Mean Mr. Cinnamon Custard (Cinnamon Ice Cream)
Ready In: 4 hrs 30 mins
Serves: 3
Yields: 3 cups
Ingredients
- 1 1⁄2 cups heavy whipping cream
- 3⁄4 cup whole milk
- 1 vanilla bean, split lengthwise (or 1 1/2 tsp pure vanilla extract)
- 4 1⁄2 ounces sugar (1/2 cup and 1 tbsp)
- 3 egg yolks
- 1 1⁄4 teaspoons ground cinnamon
Directions
- Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans (or add 1 tsp of the vanilla extract). Bring just to simmer.
- Whisk sugar and yolks in large bowl to blend.
- Gradually whisk hot cream mixture into the sugar and yolk mixture in the large bowl (Make sure to coddle the eggs by whisking a small amount of the hot mixture to the eggs BEFORE adding the rest). Return mixture to same saucepan.
- Continuously stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 minute (do not boil).
- Strain into large bowl.
- Whisk in ground cinnamon and add the last 1/2 tsp of vanilla extract.
- Chill until cold, about 2 hours. I've found it's easier to chill if it's in a metal bowl.
- Transfer custard to ice cream maker and process according to manufacturer's instructions.
- Transfer ice cream to a covered container and freeze until firm.
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