CINNAMON CARAMEL ICE CREAM
Make and share this Cinnamon Caramel Ice Cream recipe from Food.com.
Provided by ellie_
Categories Frozen Desserts
Time 1h20m
Yield 1 1/2 quarts, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan combine half-and-half, lemon zest and cinnamon stick over medium heat and bring to a simmer. Remove from heat and let steep for 10 minutes. Strain into a large bowl, discarding solids. Set aside and let cool.
- Whisk egg yolks (or subsitute) and 1/2 cup sugar together in a large mixing bowl until thick and pale yellow.
- Whisk in half-and-half.
- Return mixture to saucepan and cook over medim low heat, stirring constantly with wooden spoon until thick (20-30 minutes). Remove from heat and strain into a large bowl and set aside. Cover and refrigerate until chilled (2-4 hours).
- While custard is chilling, grease a cookie sheet with butter and set aside.
- In a large saucepan, combine remaining sugar (1 cup) and 4 tablespoons water and bring to a simmer over medium low heat, swirling pot frequently until sugar carmalizes (20-30 minutes).
- Immediately pour syrup onto prepared sheet, tilting pan to spread around so syrup is a thin layer. Set aside and let cool.
- Crack carmamel into small pieces.
- Stir into cooled custard.
- Process in ice cream maker according to manufacturer's directions.
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