SAIGON CINNAMON ICE CREAM

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Saigon Cinnamon Ice Cream image

I had this ice cream at the Blue Talon restaurant in Williamsburg- heavenly served with a warm, peach cobbler.

Provided by skat5762

Categories     Frozen Desserts

Time 5h30m

Yield 2 quarts

Number Of Ingredients 8

4 cups whole milk
1 1/2 cups sugar, divided
1/2 vanilla bean, split and scraped
8 egg yolks
2 cups heavy cream
1 pinch salt
1 1/2 tablespoons saigon cinnamon
1/2 teaspoon finely ground black pepper

Steps:

  • Place milk, 1 cup of the sugar, and vanilla bean in large, heavy saucepan.
  • Over medium heat, bring to a simmer.
  • In a separate bowl, whisk together the egg yolks with remaining ½ cup of sugar.
  • In a steady stream, pour 1/3 of hot milk mixture into egg yolk mixture, stirring constantly.
  • Add egg yolk mixture back into pan and whisk over medium heat until thickened- be careful not to boil.
  • When mixture has attained a custard-like consistency, strain through a sieve into a bowl over an ice bath.
  • Cover and place in refrigerator until chilled, about 2 hours.
  • When thoroughly chilled, stir in the cream, salt, cinnamon and pepper.
  • Transfer mixture to ice cream maker, and process according to manufacturer's instructions.
  • Transfer to a container and freeze until firm.

Nutrition Facts : Calories 1906.1, Fat 120.3, SaturatedFat 69.8, Cholesterol 1130.1, Sodium 394.1, Carbohydrate 185.3, Fiber 2.9, Sugar 176.2, Protein 30.6

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