We've reached the end of another summer of ice cream! This is the 15th ice cream/popsicle/sorbet/etc. recipe I've posted this summer and have thoroughly enjoyed making them, but, mostly, eating ice cream this whole lovely season. I've found some new favorites and maybe some year I'll take a summer off and just remake all the best ones...yum.
This Cinnamon Ice Cream seemed like a perfect transition from a summer of ice cream to fall flavors. The cookbook recommended serving this on top of apple pie instead of whipped cream and I think it would be FANTASTIC for that. I never make apple pie (or much pie at all) and our family celebrations are too big to think about making that much ice cream...but I might have to figure out a way to try that out (easier to make my own pie or ice cream for 45?).
I've made very few ice cream recipes with egg because I don't really like eggs (besides in cookies and cake and the like) and tempering them still scares me a little. Every time I'm a little bit convinced I've made scrambled eggs and the ice cream will be a disaster and yet, every time, the ice cream still turns out delicious and wonderful and without an eggy taste. So I probably just need to get over that fear.
The nice part of using eggs is that it gives the ice cream a really rich, creamy texture that is just incredible. This one is so good it might convince me to try more egg-in-ice cream recipes. And don't be scared like me, it's really not hard.
If you are looking to transition your summer ice cream palate to fall, this is a good solution. Or if you just like the idea of cinnamon ice cream. OR if you happen to have apple pie and want to invite me over, I'll bring the ice cream.
Thanks for following a whole bunch more ice cream recipes for another summer! (Although, I have a few more fall flavors I want to try...so this might not be the last of the recipes until next May.)
Cinnamon Ice Cream
yield: about 1 quart
Ingredients
-1 cup whole milk
-¾ cup (150g) sugar
-pinch of salt
-ten 3-inch cinnamon sticks, broken up
-2 cups heavy cream
-5 egg yolks
Directions
1) Warm the milk, sugar, salt, cinnamon sticks, and 1 cup of the heavy cream in a medium saucepan over medium-low heat. Once warm, remove from heat, cover, and let steep at room temperature for 1 hour.
2) Rewarm the cinnamon milk over medium-low heat, then remove the cinnamon sticks with a slotted spoon and discard. Pour the remaining 1 cup of heavy cream into a large bowl with a fine mesh sieve on top.
3) In a separate medium bowl, whisk together the egg yolks. Slowly stir in the cinnamon-milk, whisking the whole time. Return the eggs/cinnamon-milk to the saucepan, over medium heat, stirring constantly, scraping the bottom as you stir. Once the mixture has thickened, reached at least 160° and easily coats the back of the spatula, remove from heat.
4) Pour this custard through the sieve into the remaining 1 cup of cream. Whisk together and refrigerate until cold.
5) Churn per your ice cream machine's instructions. Freeze in an air-tight container with a piece of parchment paper pressed on the top.
Once frozen, you will probably need to let this sit at room temp for about 10 minutes before it is scoopable.
Source: The Perfect Scoop by David Lebovitz
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In the summer I aim to make a different homemade ice cream (or other frozen treat) each week and report back here, good or bad! I call it "Ice Cream of the Week". You can follow the "ICOTW" tag to see them all chronologically or go to my "Recipes" page and scroll down to the "Ice Cream/Frozen Things" section for my favorites!
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