Recipe courtesy of Jeff Mantor
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
1 quart

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Cinnamon Bun Apple Pie

Recipe courtesy of Food Network Kitchen

Cinnamon Apple Cranberry Sauce

Recipe courtesy of Aaron McCargo Jr.

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Boston Cream Pie

Recipe courtesy of Food Network Kitchen

Creamed Spinach Stuffed Tomatoes

Recipe courtesy of Rachael Ray

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Italian Cream Cheese Cake with Raspberry Sauce

Recipe courtesy of The Neelys

Cinnamon Praline Ice Cream

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword