Salty Vanilla and Cinnamon Ice Cream

Name: Salty Vanilla and Cinnamon Ice Cream
Prep time: 1 h 52 min
Cook time: 1 h 52 min
Total time: 1 h 52 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Chopped Marcona almonds, for garnish; 2 servings Coarse sea salt, for garnish; 59 milliliters dark brown sugar; 6 larges egg yolks; 177 milliliters granulated sugar; 2 teaspoons ground cinnamon; 1 pinch Pinch of ground nutmeg; 473 milliliters cold heavy cream; 0 teaspoons salt; 1 vanilla bean, split and scraped; 2 teaspoons pure vanilla extract; 2 servings Waffle cones, for serving; 473 milliliters whole milk

Salty Vanillan and Cinnamon Ice Cream might be If you like this recipe, take a look at these similar recipes: Cinnamon Vanilla Peach Pie Ice Cream, Pear-Cinnamon Crisp with Vanillan Ice Cream, and Grilled Cinnamon-sugar Bananas With Vanillan Ice Cream & Bourbon.

Instructions

In a medium saucepan over medium heat, add the split vanilla bean, cinnamon and nutmeg. Bring the milk to just a simmer, cover and turn off the heat.

Ingredients you will need

Vanilla Bean

Cinnamon

Nutmeg

Milk

Equipment you will use

Sauce Pan

Let the spices steep, about 15 minutes.

Ingredients you will need

Spices

In a large nonreactive bowl, add the egg yolks and both sugars.

Ingredients you will need

Egg Yolk

Equipment you will use

Bowl

Whisk until the sugar is mostly dissolved into the egg yolks, about 2 minutes.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Whisk

Temper the eggs into the milk by adding 1 cup or so cooled milk to the egg mixture, whisking constantly. Continue slowly adding the milk to the egg mixture until both are combined.

Ingredients you will need

Egg

Milk

Equipment you will use

Whisk

Transfer the milk mixture back to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat back of the spoon, 2 minutes or so.

Ingredients you will need

Milk

Equipment you will use

Wooden Spoon

Sauce Pan

Remove the pan from the heat and add the heavy cream, vanilla extract and salt. Strain through a fine sieve into a cooled bowl. Stir the mixture occasionally until cooled completely. Stir the vanilla extract into the cooled custard. Refrigerate for 1 hour.

Ingredients you will need

Vanilla Extract

Heavy Cream

Custard

Salt

Equipment you will use

Sieve

Bowl

Frying Pan

Pour the mixture into an ice cream maker and freeze according to the manufacturers' instructions.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

Serve the ice cream in waffle cones and garnish with chopped Marcona almonds and coarse sea salt.

Ingredients you will need

Coarse Sea Salt

Marcona Almonds

Waffle Cone

Ice Cream

Equipment

Ingredients

Servings:

2servings

Chopped Marcona almonds, for garnish 2servings

Coarse sea salt, for garnish 59milliliters

dark brown sugar 6larges

egg yolks 177milliliters

granulated sugar 2teaspoons

ground cinnamon 1pinch

Pinch of ground nutmeg 473milliliters

cold heavy cream 0teaspoons

salt 1

vanilla bean, split and scraped 2teaspoons

pure vanilla extract 2servings

Waffle cones, for serving 473milliliters

whole milk

Recommended wine: Cream Sherry, Alcoholic Drink, Food Product Category, Wine, Red Wine, Sherry, Port, Dessert Wine, Moscato, Moscato Dasti

Cream Sherry, Alcoholic Drink, and Food Product Category are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "