CINNAMON APPLEJACK ICE CREAM

Cinnamon Applejack Ice Cream image

Yield Makes about 5 cups

Number Of Ingredients 8

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1/2 vanilla bean, split lengthwise
2 cups half-and-half
2 cups heavy cream
4 (3-inch) cinnamon sticks, coarsely crushed
10 large egg yolks
3/4 cup plus 2 tablespoons sugar
1/2 cup applejack brandy or Calvados
an ice-cream maker

Steps:

Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan and add pod, half-and-half, cream, and cinnamon. Heat just to boiling over moderate heat.
Meanwhile, whisk together yolks and sugar. Whisk one third of hot cream mixture into yolks to temper egg, then whisk egg mixture into remaining cream mixture and cook over moderately low heat, stirring constantly, just until mixture registers 175°F on an instant-read thermometer.
Immediately transfer custard to a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally. Chill, covered, at least 8 hours to blend flavors.
Pour custard through a sieve into a bowl and stir in brandy. Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.