Today we made Roasted Cinnamon Ice Cream!
This recipe is from the book “In the Sweet Kitchen” by Regan Daley.
2t ground cinnamon, 2C half and half, 1 cinnamon stick, 6 egg yolks, 3/4C sugar, 1C heavy cream
Toast cinnamon over low heat, stirring constantly, until warm and fragrant. Do not burn. Remove from heat and set aside.
Boil half and half with cinnamon stick. Remove mixture from heat and cool five minutes.
In separate bowl, whisk together yolks and sugar.
Remove the cinnamon stick from the half and half. Whisk a small quantity of the half and half mixture into the yolks.
Whisk in remaining half and half. Return mixture to saucepan. Heat on medium, stirring with wooden spoon. Cook 7-10 minutes or until mixture thickens and coats back of wooden spoon. Remove from heat and strain into a bowl. In a separate bowl, add about 2T of the heavy cream to the toasted cinnamon to make a paste. Mix in 2 more T until combined. Whisk this paste into the hot mixture until combined.
Whisk in remaining heavy cream. Cover mixture with plastic wrap right on the surface and chill overnight.
Transfer to ice-cream maker.
(Not part of the original recipe: If not using ice cream maker, freeze two hours. Remove from freezer, beat with electric mixer 5 minutes on high. Return to freezer for three hours.)