Best Saigon Cinnamon Ice Cream Recipes

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

Categories Frozen Desserts

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

CINNAMON ICE CREAM

Cinnamon Ice Cream image

This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!

Provided by Elizabeth

Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes

Time 1h50m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup white sugar
1 ½ cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 28.4 g, Cholesterol 104 mg, Fat 17.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 10.5 g, Sodium 47.5 mg, Sugar 25.3 g