Ingredients
- 2 cups half-and-half
- 2 cups heavy cream
- 1/2 vanilla bean, split lengthwise
- 1 cinnamon stick
- 3/4 teaspoon ground cinnamon
- 9 egg yolks
- 3/4 cup sugar
Directions
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.
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.
















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By mominthemidwest
the northern mi...
on April 24, 2013
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I added more cinnamon than stated, but otherwise keep the recipe as-is. It is amazing... exceedingly rich, but amazing.
By melissa_bartels...
Latrobe, PA
on December 18, 2011
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I make homemade ice cream for my family a lot. The first thing I did was use 5 egg yolks instead the 9 it suggests. It is very rich. Next time I make it, I would only use 1/4 of a vanilla bean and I'd double the cinnamon. The amt of vanilla called for really competes with the cinnamon in the end result! I think a nice serving of an apple compote would be fantastic served over a scoop of this ice cream!
By DYUlam
Pittsburgh, Pa
on September 19, 2010
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This recipe turned out okay. My husband and I really like cinnamon so we thought it was lacking in cinnamon flavor. This recipe needs at least a tb of cinnamon.
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