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cinnamon ice cream recipe

Written on Thursday, September 8, 2016 | 7:19:00 AM




Makes : about 6 cups

Ingredients : 
- 6 large egg yolks
- ½ cup sugar
- Pinch of kosher salt
- 2 cups heavy cream
- 1½ cups whole milk
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract

Preparation Method :
1) In a medium heatproof bowl, whisk together the egg yolks, sugar, and salt. In a medium saucepan, bring the cream, ½ cup of the milk, and the cinnamon to a simmer over medium heat. Meanwhile, pour the remaining 1 cup milk and the vanilla into a large bowl. Set a fine-mesh sieve over the bowl. 

2) While whisking, slowly add the warm cream mixture to the yolk mixture. Return the mixture to the pot and cook over medium-low heat, stirring constantly, until it is just thick enough to coat the back of a spoon, 6 to 8 minutes. 

3) Strain the mixture through the sieve into the large bowl of milk, and discard any solids. Stir the mixture thoroughly. Chill the ice cream base until it is completely cold. (Or set it over a bowl of ice water if you’re in a hurry.) 

4) Freeze the chilled base in an ice cream maker according to the manufacturer’s instructions. Spoon the ice cream into a freezer-proof container and freeze until firm, at least 8 hours. 

5) Let the ice cream sit at room temperature for about 10 minutes before serving. Store it in an airtight container, with a layer of plastic wrap pressed directly onto the surface of the ice cream, in the freezer for up to 2 weeks.

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