CINNAMON-RUM ICE CREAM
As befitting a diner dessert, this ice cream is thick and rich and perfectly accents the apple tartlet. Cinnamon ice cream generally falls into three categories: infused via cinnamon sticks during the milk warming; ground cinnamon added during the milk warming; and ground cinnamon added at the very end. You can't get a real cinnamony flavor from the sticks alone, and adding ground cinnamon too early makes for a very strange texture. The third option lends a nice flavor and texture and leaves the custard pleasantly speckled.
Provided by Matt Lewis
Yield Makes about 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Whisk egg yolks to blend in medium metal bowl. Pour 1 cup cream into another medium bowl; set fine strainer over bowl with cream. Whisk milk, sugar, pinch of salt, and 1/2 cup cream in heavy medium saucepan; bring to simmer, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolks. Return mixture to same saucepan and stir constantly over medium-low heat until custard thickens slightly and instant-read thermometer inserted into custard registers 160°F to 170°F (do not boil), about 5 minutes. Pour custard through strainer set over bowl with cream. Whisk mixture to blend; then whisk in rum and cinnamon. Chill custard until cold, about 2 hours.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Cover; freeze until firm, at least 4 hours or overnight.
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