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Cinnamon Ice Cream

 
39

Cinnamon Ice Cream recipe

Yield

48

servings

Prep

30

min

Cook

30

min

Ready

8

hrs

Trans-fat Free
 

Ingredients

6 cups light cream (half&half)
1 ounce cinnamon sticks
in small pieces
*
1 vanilla bean
split length
*
2 ½ cups sugar
12 each egg yolks
*
4 cups heavy whipping cream
strawberries
for garnish, optional
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 177666% of calories from fat
 % Daily Value *
Total Fat 130g 200%
Saturated Fat 81g 404%
Trans Fat 0g
Cholesterol 460mg 153%
Sodium 239mg 10%
Total Carbohydrate 49g 49%
Dietary Fiber 0g 0%
Sugars g
Protein 31g
Vitamin A 96% Vitamin C 8%
Calcium 54% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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