CINNAMON ICE CREAM

Cinnamon Ice Cream image

Provided by Melissa Clark

Categories ice creams and sorbets, dessert

Time 25m

Yield About 1 1/2 pints

Number Of Ingredients 6

Ingredients

1 (4-inch-long) cinnamon stick, preferably a fragrant variety like Ceylon or canela
2/3 cup sugar
2 cups heavy cream
1 cup whole milk
1/8 teaspoon fine sea salt
6 large egg yolks

Steps:

Break cinnamon stick into a food processor. Add sugar and process until finely ground.
In a small pot, simmer heavy cream, milk, cinnamon sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 21 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 12 grams, Sodium 63 milligrams, Sugar 16 grams