Saigon Cinnamon Ice Cream

Recipe by skat5762
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READY IN: 5hrs 30mins
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place milk, 1 cup of the sugar, and vanilla bean in large, heavy saucepan.
  • Over medium heat, bring to a simmer.
  • In a separate bowl, whisk together the egg yolks with remaining ½ cup of sugar.
  • In a steady stream, pour 1/3 of hot milk mixture into egg yolk mixture, stirring constantly.
  • Add egg yolk mixture back into pan and whisk over medium heat until thickened- be careful not to boil.
  • When mixture has attained a custard-like consistency, strain through a sieve into a bowl over an ice bath.
  • Cover and place in refrigerator until chilled, about 2 hours.
  • When thoroughly chilled, stir in the cream, salt, cinnamon and pepper.
  • Transfer mixture to ice cream maker, and process according to manufacturer’s instructions.
  • Transfer to a container and freeze until firm.
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