Cinnamon Ice Cream

Name: Cinnamon Ice Cream
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 3
Cuisine: Global
Ingredients: 4 larges egg yolks; 158 milliliters granulated sugar; 2 teaspoons ground cinnamon; 473 milliliters heavy cream; 1 teaspoon vanilla extract; 237 milliliters whole milk

Cinnamon Ice Cream is a gluten free and vegetarian dessert. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 853 calories, 10g of protein, and 68g of fat. This recipe serves 3. If you have egg yolks, milk, vanillan extract, and a few other ingredients on hand, you can make it. It will be a hit at your Summer event. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Set a fine-mesh strainer over a large heatproof bowl and set aside.

Ingredients you will need

Water

Ice

Equipment you will use

Sieve

Bowl

Combine cream, milk, and sugar in a medium saucepan and bring to a simmer over medium heat, stirring occasionally until sugar has dissolved, about 10 minutes.

Ingredients you will need

Cream

Sugar

Milk

Equipment you will use

Sauce Pan

Remove from heat.Meanwhile, whisk egg yolks in a large bowl until smooth. Slowly pour about 1 cup of the cream mixture into the yolks, whisking constantly so the warm cream doesn’t scramble the eggs.

Ingredients you will need

Egg Yolk

Cream

Egg

Equipment you will use

Whisk

Bowl

Pour the cream-egg mixture back into the saucepan.Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)

Ingredients you will need

Cream

Egg

Equipment you will use

Wooden Spoon

Sauce Pan

Remove from heat and strain through the prepared fine-mesh strainer.

Equipment you will use

Sieve

Whisk cinnamon into the ice cream base until incorporated, then set the bowl over the ice bath to cool to room temperature, about 15 to 20 minutes.

Ingredients you will need

Ice Cream

Cinnamon

Base

Ice

Equipment you will use

Whisk

Bowl

Remove the ice cream base from the ice bath, cover, and place in the refrigerator to chill completely, at least 3 hours or overnight. Freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in an airtight container in the freezer for up to 1 week.

Ingredients you will need

Ice Cream

Base

Ice

Equipment you will use

Ice Cream Machine