Santa brought me lots of foodie goodies this Christmas including an ice cream maker! I saw this recipe on a friend’s blog awhile ago and thought it sounded great! My first experience making ice cream turned out well with the perfect balance of creaminess, cinnamon, and vanilla.
Cinnamon Ice Cream
From The View from the 32nd Floor
adapted from David Lebovitz and The Ultimate Ice Cream Book
1 1/2 cup milk
2/3 cup sugar
pinch of salt
1 teaspoon cinnamon
cinnamon sticks- I used 5
1 1/2 cups heavy cream
5 egg yolks
Combine milk, sugar, salt, cinnamon, and cinnamon sticks and 1 cup of cream in a saucepan over low heat until warm. Remove from heat and let sit at room temperature.
Add the remaining 1/2 cup cream mixture into a bowl with a strainer on top. In a separate bowl, mix the egg yolks and slowly add the warmed milk mixture to the egg yolks, stirring constantly. This is very important so you don’t make scrambled eggs!
Put the egg milk mixture back into saucepan. Stir constantly while turning heat up scraping the bottom and sides of the pan. Heat until the mixture coats the spatula – this should only take a few minutes. Pour the mixture through the strainer into the bowl with the 1/2 cup cream. Add the cinnamon sticks back to the mixture and cover with plastic wrap on top of the mixture. Chill in the fridge overnight.
Remove the cinnamon sticks and pour into your ice cream maker. Follow the instructions for your machine. Mine only took about 25 minutes. Scrape ice cream into separate container to freeze. Top with toppings of your choice. I enjoyed mine with a crumble of homemade granola bar and blueberries!