Cinnamon Ice Cream
Submitted by tryer
Custard-base cinnamon ice cream infused with whole cinnamon sticks and a real vanilla bean. Egg yolk-thickened French style with heavy cream finish. Makes 12 servings.
YIELD
48 servingsPREP
30 minCOOK
30 minREADY
8 hrsReal cinnamon ice cream is one of those simple-looking desserts that hides serious technique. This one starts with a long infusion: whole cinnamon sticks broken into pieces and a split vanilla bean steeped in scalded half-and-half for at least an hour. That slow steep is what gives the finished ice cream its deep, complex spice, the kind that’s impossible to fake with ground cinnamon.
A proper French-style custard base (12 egg yolks beaten with sugar, then tempered into the warm dairy) thickens the mix to coating-the-spoon consistency at exactly 180°F (82°C). The custard chills overnight (the recipe specifies this), then gets strained, finished with heavy cream, and churned in an ice cream maker.
The result is dense, intensely flavored cinnamon ice cream that pairs equally well with apple pie, fresh berries, or eaten straight from the freezer at midnight.
Chef Tips
- Use a thermometer to hit 180°F (82°C) precisely. Below that, the custard stays runny; above 185°F (85°C), the eggs scramble and the custard breaks.
- Temper the eggs slowly. Pouring all the hot dairy into cold yolks scrambles them; gradual addition with constant whisking warms them safely.
- Strain the custard before churning (the recipe specifies it). The cinnamon sticks and vanilla pod need to come out, and any cooked egg bits get filtered too.
- Chill overnight if possible. Cold base churns faster and produces a smoother, denser ice cream than warm base.
- Store homemade ice cream in a shallow container with plastic pressed against the surface. Ice crystals form on exposed surfaces; pressed plastic prevents them.
Variations
- Add 1 teaspoon of cardamom or a pinch of cloves to the steeping cinnamon for a chai-spiced version.
- Stir in ½ cup of finely chopped candied ginger during the last 5 minutes of churning for crystallized texture and bite.
- Pour the warm custard over melted chocolate and whisk to combine before chilling for a chocolate-cinnamon version that’s like Mexican hot chocolate frozen.
Ingredients
Directions
Combine half and half, cinnamon sticks and vanilla bean in heavy large saucepan.
Scald over very low heat. Remove from heat, cover and let stand at room temperature at least 1 hour.
Combine sugar and egg yolks in large bowl of electric mixer and beat at high speed until mixture forms slowly dissolving ribbon when beaters are lifted.
Reheat half and half over low heat.
Gradually beat 2 cups half and half into egg yolk mixture.
Stir yolk mixture into remaining half and half.
Cook over low heat, stirring constantly, until thermometer registers 180~ and custard coats back of spoon; do not boil.
Immediately transfer custard to large bowl.
Cool at least 2 hours.
If possible, cover and refrigerate for several hours or overnight.
Strain custard, discarding cinnamon and vanilla bean.
Whisk in whipping cream.
Transfer to ice cream maker (in batches if necessary) and freeze according to manufacturer’s instructions.
To serve, spoon into large bowl and garnish with fresh strawberries.
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