Recipe courtesy of Jeff Mantor
Recipe courtesy of Jeff Mantor
Show:
Calling All Cooks
Episode:
Homemade Ice Cream/Spanish Beef Soup
Cinnamon Ice Cream
Getting reviews...
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 224
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 0 g
- Sugar
- 23 g
- Protein
- 3 g
- Cholesterol
- 128 mg
- Sodium
- 36 mg
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 224
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 0 g
- Sugar
- 23 g
- Protein
- 3 g
- Cholesterol
- 128 mg
- Sodium
- 36 mg
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.
