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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.


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