Mahnke Family RecipesCinnamon Ice Cream
Ingredients
- 2 c / 500 ml whole milk2 c / 500 ml whole milk
- 2 c / 500 ml heavy cream2 c / 500 ml heavy cream
- 1 T ground cinnamon1 T ground cinnamon
- 1 stick cinnamon1 stick cinnamon
- 1 c / 200 g Sugar1 c / 200 g Sugar
- 9 large egg yolks9 large egg yolks
It's a good thing I don't have an ice cream maker any more. This is too good.
Method
- In a small saucepan over medium hear, combine the milk, the cream, the ground and stick cinnamon, and 1 tablespoon of the sugar and scald.
- Whisk the yolks and the remaining sugar together to blend. While whisking, slowly drizzle the hot milk mixture into the eggs to warm them.
- Pour this mixture into the saucepan of milk and cook over low heat for about 10 minutes, stirring constantly with a wooden spoon. When the custard begins to thicken enough to coat the spoon, strain and chill.
- Freeze in an ice cream maker according to the instructions. Remove to a bowl, cover and wrap in plastic, and store in the freezer for up to 2 weeks.
Servings
2 Quarts (approx)
Category
Prep time
20 minutes
Cooking time
Depends on ice-cream maker
Author
Christian Stovall