Friday, September 9, 2011

Cinnamon Ice Cream

I just realized I never posted this recipe. Apparently I haven't posted a bunch of my basic recipes. Because I keep coming here to find my recipes and can't find them. And I'm too lazy to go through my recipe 'file' to find them. Sigh. Well, fortunately I remember this one enough to do it/make it up.

This recipe comes out pretty cinnamony. If you are a normal person, you may want to cut back the amount of cinnamon, like in half. When I tested it after it had steeped I thought it was way too cinnamony and that I should've checked the recipe rather than going off memory from probably 2 years ago. Whoops. But after it's frozen, the flavor isn't as strong so I think this is a pretty good amount.

It also has a pretty high fat content so it coats your mouth like a premium ice cream should but if you have a different ice cream base that you like better, you can of course use that but this is the one I chose today.

I like it drizzled with honey but it's also good straight up.

Cinnamon Ice Cream

2 cinnamon sticks
1 tbsp ground cinnamon
1 cup sugar
a pinch of salt
4 cups light cream (or 3 cups cream and 1 cup milk, or 2 cups half and half and 2 cups milk or whatever other combination you like)
5 egg yolks

Put the cinnamon sticks, ground cinnamon, sugar, salt and cream in a pot and heat over medium until it comes to a simmer. Turn down to low and allow to steep for 30 minutes. Slowly the egg yolks with the cream mixture and then return to the pot. Cook on low, stirring occasionally, until it coats the back of a spoon. Strain mixture into a bowl and chill overnight. Churn in your ice cream maker. Freeze.

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