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Cinnamon Ice Cream

Adapted from The Perfect Scoop (Ten Speed Press) Although cinnamon ice cream is perfect with apple pie, gingerbread, and even a bowl of sliced fresh peaches, when in season, I’ll often pair it with other ice creams or fruit sorbets, where the gentle spiciness is a nice counterpoint to the fresh fruit flavors.

Course: Dessert , Others
Cuisine: American

Ingredients

  • 1 cup (250ml) whole milk
  • 3/4 cup (150g) sugar
  • pinch of salt
  • 10 cinnamon sticks broken up (in a mortar & pestle, or with a hammer in a ziptop bag)
  • 2 cups (500ml) heavy cream
  • 5 large egg yolks
  • ground cinnamon: optional

Instructions

    Cup of Yum
  1. Heat the milk, sugar, salt, cinnamon sticks, and 1 cup (250ml) of the heavy cream together in a medium saucepan. Cover, remove from heat, and let steep 1 hour.
  2. Rewarm the mixture and remove the cinnamon sticks with a slotted spoon.
  3. Nest a medium-sized bowl in a larger bowl that’s partially filled with ice water, to create an ice bath. Set a mesh strainer over the medium bowl and pour the remaining cream into the medium bowl.
  4. Whisk together the egg yolks in a small bowl and gradually add some of the warm cinnamon-infused milk to the yolks, whisking constantly. Scrape the warmed yolks back into the saucepan and cook over medium heat, stirring constantly and scraping the bottom with a heatproof spatula, until the custard thickens and coats the spatula.
  5. Remove from heat and immediately pour the custard through the strainer into the cream. Stir the custard until cool, then chill thoroughly in the refrigerator, preferably overnight.
  6. Taste the mixture before churning, and add a bit of ground cinnamon, if desired, then freeze the custard in your ice cream maker according to the manufacturer’s instructions.