So, the month of July is ice cream month and this is the first ice cream recipe we have posted. I am so ashamed. I wish we could post a different ice cream recipe for you everyday of the month! Even though we haven’t been making a lot of ice cream, I have been eating my fair share during this heat wave. Every time we make homemade ice cream I tell myself that I need to do it more often. Homemade ice cream is better than store bought plus I feel very accomplished when I make homemade ice cream without scrambled eggs. Which by the way, I have not ended up with scrambled egg ice cream for many, many months. I am learning!
Last summer I made a trip to the library and checked out about 20 different cookbooks. One of them was A Perfect Scoop by David Lebovitz. I immediately flagged the cinnamon ice cream and the goat cheese ice cream pages. Before I knew it, it was fall and I hadn’t made either one. When we made our list of recipes to try this summer we knew we had to include this cinnamon ice cream. I wasn’t really sure what to expect. I had never had or heard of cinnamon ice cream before. I was actually surprised how much I liked it. The cinnamon flavor was not overwhelming but you could definitely taste it. I enjoyed my ice cream plain but I think it would be great on this or this.
Here is what you’ll need
Heat the heavy cream, milk, sugar, salt, and cinnamon sticks
Whisk the eggs
Pour the twice heated milk mixture slowly into the eggs. Whisk.
Heat until the thermometer reaches 170 degrees
Pour through a strainer into the reserved heavy cream
Finally, finally, finally, it is time for the ice cream to go into the ice cream maker!
Happy National Ice Cream Month!
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Ingredients
1 cup whole milk
¾ cup sugar
Pinch of salt
Ten cinnamon sticks
2 cups heavy cream, divided
5 egg yolks
Directions
Heat milk, sugar, salt, cinnamon sticks and 1 cup of heavy cream until warm. Remove from heat and allow it to sit for 1 hour at room temperature. Reheat the mixture and remove the cinnamon sticks. Place the remainder of the heavy cream in a large bowl and place a strainer over the bowl. In another bowl whisk together the egg yolks. Pour the reheated milk mixture slowly over the eggs, whisking constantly. Scrape the milk/egg mixture back into the saucepan and heat over medium. Continue stirring and heating the mixture until it reaches 170 degrees. Prepare an ice bath. Pour the mixture through the strainer into the reserved heavy cream. Place the bowl into the ice bath and allow to cool completely. Once cooled, refrigerate overnight. The next day, pour the mixture into your ice cream maker and follow the instructions for your ice cream maker. I mixed mine for 15 minutes. Transfer to a bowl and freeze.
Source: Brown Eyed Baker, originally from David Lebovitz
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