CINNAMON ICE CREAM

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Cinnamon Ice Cream image

Categories     Milk/Cream     Dairy     Dessert     Freeze/Chill     Thanksgiving     Frozen Dessert     Fall     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 7 cups

Number Of Ingredients 6

3 cups whole milk
1 1/4 cups sugar
1 cup whipping cream
5 cinnamon sticks
1/8 teaspoon salt
12 large egg yolks

Steps:

  • Combine milk, 1 cup sugar, cream, cinnamon sticks, and salt in heavy large saucepan. Bring almost to simmer over medium-high heat. Whisk egg yolks and 1/4 cup sugar in large bowl. Gradually whisk in hot milk mixture. Return custard to saucepan and stir constantly over low heat until custard thickens, about 4 minutes (do not boil). Transfer custard to large bowl set over another large bowl of ice water; let cool 30 minutes, stirring often. Cover and chill custard overnight.
  • Strain custard. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze.

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