SAIGON CINNAMON ICE CREAM

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

Time 5h30m

Yield 2 quarts

Number Of Ingredients 8

Ingredients

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