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CINNAMON STREUSEL ICE CREAM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream
Amount Measure Ingredient -- Preparation Method
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-----FOR THE ICE CREAM-----
3 Egg yolks
2 c Whipping cream
1 1/2 c Milk
1 c Sugar
2 ts Vanilla
-----FOR THE STREUSEL-----
1/2 c Light brown sugar, packed
2/3 c Flour
1 tb Cinnamon
1/4 c Butter
FOR THE ICE CREAM:
1.In a large bowl, whisk egg yolks until slightly
thickened. Set aside.
2.In a saucepan, combine cream, milk, and sugar.
Bring to a gentle boil over medium high heat, stirring
to dissolve sugar. Whisk about 1 cup of the hot
mixture into the egg yolks, then whisk the egg yolk
mixture back into the pan. Cook, stirring constantly,
until the mixture is thick enough to coat the back of
a spoon. Pour through a fine sieve into a large bowl.
Stir in vanilla. Cool slightly. Then, cover with
plastic wrap and refrigerate for at least 4 hours and
up to 2 days.
3.Freeze in an ice cream maker according to
manufacturer's instructions.
Transfer ice cream to a freezer container and gently
stir in cinnamon streusel just until marbleized. Cover
lightly and freeze 1/2 to 2 hours before serving.
Note: To add extra smoothness and volume to homemade
ice cream, make the mixture a day ahead and
refrigerate. After churning, ripen the ice cream in an
airtight container in the freezer from 1/2 to 2 hours.
FOR THE STREUSEL:
1.Preheat oven to 300F.
2.In a medium bowl, mix the brown sugar with the
flour and cinnamon. Using knives or a pastry blender,
cut in the butter until the mixture is crumbly.
3.Spread evenly on a baking sheet, and bake 5
minutes. Stir several times while baking, watching to
be sure the topping does not burn. Cool, then break up
any large clumps that may have formed. -----
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