Cinnamon Ice Cream

With the fall season upon us and visions of apple pie and other scrumptious autumn treats dancing through our heads, it’s time to bring out the big guns. I have discovered a sweet and spicy ice cream that marries beautifully with warm apple pie, or in my case Milopitas, or Greek Apple Pastry. David Lebovitz is the mastermind behind this cinnamon infused ice cream that has just the right amount of fall spice, I found it in his irresistible book Perfect Scoop.

I will be making this again during Christmas and Thanksgiving, what a fabulous treat for holiday guests!

The secret to the wonderful flavor is a full ten sticks of cinnamon warmed in whole milk and cream and then steeped for an hour.

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Cinnamon Ice Cream

1 cup whole milk
3/4 cup sugar
pinch of salt
Ten 3″ cinnamon sticks, broken up
2 cups heavy cream
5 large egg yolks

Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the cream on a medium saucepan. Once warm, cover and remove from heat, and let steep at room temperature for 1 hour.

Rewarm the cinnamon infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.

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In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Comments

  1. girlichef says

    You know, I was totally eyeing this recipe when I had this book checked out from the library…think I'll have to revisit it, it's the perfect fall-flavor treat! Looks delicious :D

  2. Katrina says

    Yum! I made a similar–Snickerdoodle ice cream, from Recipe Girl! De-lish! Definitely perfect for holiday things like apple pie!

  3. Amanda says

    girlichef – you won't regret it :)

    Tia – yes, perfect for fall!

    Katrina – oooo snickerdoodle?? Yum!

    Ingrid – it is divine :)

    Thanks all!

  4. Theresia says

    Oh my… I love your website! Sorry it took me so long to get here. You remind me of how my mom loved to cook and had she been alive during the computer age, she would have loved to cook with you!

  5. Anonymous says

    I made this last night and it didn't quite seem sweet enough. Should the sugar amount be 3/4 cup? That seems to be what I've seen on other sites.

  6. Amanda says

    Oh my gosh, I am so sorry! Right you are it should have been 3/4 cup. I feel awful you wasted those ingredients :( Thank you for pointing that out, I will correct it right now!

  7. Kim says

    Thanks for correcting the recipe! I didn't even waste the ingredients. After thinkng about it, I melted the ice cream, added the sugar and then rechurned and froze it. Turned out perfectly. No one could tell.

  8. Amanda says

    Oh thanks goodness, and smart thinking! I was really bothered by that, I have been double checking everything I post now. Thanks!

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