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Cinnamon Ice Cream
Recipe By : Patti
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Frozen Dishes
Amount Measure Ingredient -- Preparation Method
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6 cups Half & half
2 1/2 cups Sugar
1 ounce Cinnamon stick in
12 Egg yolks -- small pieces
1 Vanilla bean -- split length
Strawberry -- fresh garnish
(Makes 1 gallon.) Combine half and half, cinnamon sticks and vanilla bean in
heavy large saucepan. Scald over very low heat. Remove from heat, cover and
let stand at room temperature at least 1 hour. Combine sugar and egg yolks in
large bowl of electric mixer and beat at high speed until mixture forms
slowly dissolving ribbon when beaters are lifted. Reheat half and half over
low heat. Gradually beat 2 cups half and half into egg yolk mixture. Stir
yolk mixture into remaining half and half. Cook over low heat, stirring
constantly, until thermometer registers 180~ and custard coats back of spoon;
do not boil. Immediately transfer custard to large bowl. Cool at least 2
hours. If possible, cover and refrigerate for several hours or overnight.
Strain custard, discarding cinnamon and vanilla bean.
Whisk in whipping cream. Transfer to ice cream maker (in batches if
necessary) and freeze according to manufacturer's instructions. To serve,
spoon into large bowl and garnish with fresh strawberries.
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