Skip to main content

We all scream for Burnt Cinnamon Ice Cream

Well it's getting to be ice cream season (at least the weekend was). It's hard to believe after all that cold weather this winter that I would ever be interested in eating anything cold ever again. But then....I made the burnt cinnamon simple syrup and it got me to thinking...



Burnt Cinnamon Ice Cream

2 c heavy cream
2 c milk
1 vanilla bean
3 egg yolks
1/4 c sugar
1/4 c brown sugar
1/4 c burnt cinnamon simple syrup*

Split vanilla bean down the middle with a sharp knife. Heat heavy cream, milk, and vanilla bean in a saucepan until boiling - not a rolling boil - just bubbles at the edge.  Remove from heat. Mix 3 egg yolks with sugars in a small bowl or measuring cup.  Whisk in about 1/2 cup of the heated cream into the yolk mixture to temper the yolks. Add egg yolks mixture to the cream and heat to 160. Remove from heat. Place saucepan in ice bath to cool mixture quickly. Scrape seeds from vanilla bean and mix into ice cream mixture.  Pour mixture into container and chill (leaving bean in mixture). Ideally you want to chill the mixture 24 hours to allow the flavors to develop.  Remove ice cream base from refrigerator. Remove vanilla bean once again scraping the seeds.  Mix with an immersion blender or place in mixer and beat for a minute or two. Taste and add additional cinnamon if needed. Pour mixture into ice cream machine and follow manufacturer's directions.

I know it's really difficult to wait the full 24 hours while the mixture ages but it is so worth it.  The mixture will taste a little on the sweet side before it is churned but that is OK. You really want the mixture to taste stronger than you think it should in both flavor and sweetness.  Once it is churned, it will tone down a bit. I didn't feel that the burnt cinnamon flavor was enough so I added 1t of cinnamon but then again I'm a cinnamon freak.

And don't toss that vanilla bean.  Rinse it off and let it dry on a paper towel.  Then mix with some sugar and seal in a container.  I have several beans sitting in sugar.  You can buzz it in the food processor quick and strain it or just let it sit - TA DA - you have vanilla sugar to add to your flavored sugar collection. This is great for sprinkling on top of muffins or stirring into tea.

I find the best storage method for the ice cream (not that it stays around that long) is to put it in a tight sealing plastic container.  Press plastic wrap onto the top of the ice cream - this really keeps the air out and prevents the ice cream from crystallizing. 

*If you don't want to make the simple syrup - increase the sugar to 1/2 c and add 2 t of cinnamon.

Comments

Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

Filling
1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

Butter:
 Buttermilk:
From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …