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.

Cinnamon Ice Cream

Cinnamon Ice Cream

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Course: Desserts

Cuisine: American

Author: Amanda Davis

Ingredients

• ▢ 1 cup whole milk
• ▢ ¾ cup sugar
• ▢ pinch of salt
• ▢ Ten 3? cinnamon sticks broken up
• ▢ 2 cups heavy cream
• ▢ 5 large egg yolks

Instructions

• 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.
• 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.

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