A while back I mentioned I would post the Cinnamon ice cream recipe and finally I am getting to it. This is not a low calorie or low cholesterol ice cream but it is really tasty. We have the new style ice cream makers that you put the bowl in the freezer and do not need to use rock salt or ice to do this. Just plug it in and go. Again like the bread machine a modern convenience, it works, it is quick, the product is good, the old way of hand cranking seems to produce a better product (up for debate). So here is the recipe. One note I now have a real preference for Penseys Vietnamese Cinnamon. It will really give the flavor and kick to the ice cream and as the catalog mentions you may want to cut back a bit in a traditional recipe.
2 cups Half-And-Half
2 cups Heavy Cream
½ Vanilla Bean, split lengthwise
1 Cinnamon Stick
¾ teaspoon Ground Cinnamon
9 Egg Yolks
¾ cup Sugar
In a saucepan over medium heat, heat the half-and-half, cream, vanilla, cinnamon stick and ground cinnamon, whisking occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
Whisk together the egg yolks and the sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don?t have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. NOTE:watch this temperature as it will curdle the egg if you get it too hot
Meanwhile, in a bowl, put two handfuls of ice cubes in the bottom, and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces and cinnamon sticks) and into the smaller bowl. Chill 3 hours, then continue according to the directions of your ice cream maker
If you’re not actually making this right now (i.e., the photo is lying and I can’t actually eat some of this today), I am crying foul for cruel, cruel false advertising.
The truth is out there Myers!
It was early August Casey! We have not had any since then, but maybe Kim will make some Labor Day weekend?