Recipe courtesy of Jeff Mantor
Total:
35 min
Active:
15 min
Yield:
1 quart
Level:
None

Ingredients

Directions

If you're using the vanilla bean, split it and scrape the inside. Put the vanilla bean and scrapings (or extract) in a saucepan, with milk and 1/2 cup of sugar.

Cover saucepan and bring to a simmer, then remove from the heat. Let stand 5 minutes. Remove the vanilla bean. Beat 6 egg yolks and 1/2 cup sugar until pale and able to form a ribbon. Slowly beat the hot milk mixture into the egg mixture.

Place the mixture over low to medium heat and stirring constantly, bring to 183 to 187 degrees F, until thick and evenly and thickly coats the back of a spoon. Immediately remove from the heat and allow to cool to room temperature. Stir in the cinnamon.

Freeze ice cream in an ice cream maker according to manufacturer's instructions. Remove to a sealable container. Keep in the freezer.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Cinnamon Baked Doughnuts

Recipe courtesy of Ina Garten

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Iced Coffee

Recipe courtesy of Ina Garten

Cinnamon Rolls

Recipe courtesy of Ree Drummond

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Creamed Peas

Recipe courtesy of The Neelys

Creamed Spinach

Recipe courtesy of Sunny Anderson

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking