Recipe courtesy of Jeff Mantor
Cinnamon Ice Cream
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 224
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 24
- Dietary Fiber
- 0
- Sugar
- 23
- Protein
- 3
- Cholesterol
- 128
- Sodium
- 36
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
1 small piece vanilla bean or 2 teaspoons vanilla extract
1 pint plus 2 tablespoons of whole milk
1 cup sugar, divided
6 egg yolks
1 cup plus 1 tablespoon heavy cream
1 teaspoon ground cinnamon
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.