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Tuesday
May082012

Cinnamon Ice Cream

Brace yourself. This might shock you, but we are TERRIBLE at keeping secrets. Whoops. Our bad.

It's just that if something is supposed to be a secret then it's definitely going to be super cool and definitely something we want to tell the world. Like when we broke the news that Tom Wolfe was the surprise guest speaker at graduation. Or when we told Baby Bro how "Labyrinth" ends. Ugh, that was the worst. But, we can't help it. We just get so excited!!!

So you know it's a good secret when we do decide to stay mum. Just sayin'. Lips sealed. Tightly. Ate key. And used super glue.

But we can tell you about our amazing cinnamon ice cream experiment. 

Seriously, cookies, if you haven't made slash mastered ice cream yet you need to get on it. Because once you have the base, you can make SO many different kinds. Cookies and Cream. Ginger. Strawberry. Flank steak. No. Don't make flank steak. Or do. The ice cream world is your oyster once you have the basics down. 

And people are SO impressed by ice cream. They're all "WHAT? YOU MADE ICE CREAM? WHAT?" when the joke's on them because basically it's custard you pour into a machine and freeze. Easy as pie, or rather, easy as ice cream.

The kicker of course is that it tastes divine. Which is NOT a secret.

Cinnamon Ice Cream
Makes 1 quart
Adapted from Gale Gand

Print Recipe

2 cups whole milk
2 cups heavy cream
1 vanilla bean, split lengthwise
1 cinnamon stick
1 teaspoon ground cinnamon
9 egg yolks
3/4 cup granulated sugar 
1/4 cup cinnamon chips (optional)

Combine milk and cream, vanilla bean, cinnamon stick and ground cinnamon in a medium saucepan and heat until very hot but not boiling. Remove from the heat. 

Mix the sugar and egg yolks in a large bowl. Slowly add some of the warmed cream mixture to the sugar and egg yolks whisking briskly to temper the eggs. Gradually add the remaining cream mixture, whisking until all combined. Return the new cream and egg mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon until the mixture thickens (but does NOT scramble the eggs) and the back of the spoon is coated. It will resemble a very thin milk shake and take 3-5 minutes. Pour the custard into a clean bowl through a seive to get out the vanilla bean, cinnamon stick and any potentially cooked egg-y bits. Cover tightly. Refrigerate for at least 2 hours or overnight. 

Finally, pour the cooled custard into an ice cream maker and freeze according the manufacturer's instructions, adding the cinnamon chips if you chose towards the end of the cycle. 

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Reader Comments (2)

I love ice cream and I love anything with cinnamon... win!

You two are so cute!! I love this ice cream idea, and can't wait to get my own machine so I can make it. I love your blog, and can't wait to explore your site.

May 18, 2012 | Unregistered CommenterJulia

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