Skip to main content

Cinnamon Ice Cream


OK - I guess since we've been eating salad all week we can do another ice cream recipe. This time cinnamon. As I've previously revealed, I am a cinnamon nut. This might be a little too much cinnamon for others so feel free to adjust. Just remember that the ice cream base needs to be a little stronger in flavor than you think it should be because once it is frozen the flavors will be muted.

Cinnamon Ice Cream (Adapted again from the Cuisinart Ice Cream instruction booklet - I'm just going to stop saying that OK)

2 c heavy cream
3/4 c sugar
1 vanilla bean, split
pinch of kosher salt
2 eggs
1 egg yolk
1 c heavy cream
2 t cinnamon

In a medium saucepan combine heavy cream, sugar, and split vanilla bean. Heat over medium low flame until about 160.

Pour the half and half into a heat resistant bowl. Place a strainer over the bowl and then the bowl into a larger bowl of ice water. Set aside.

Whisk eggs and yolk in a small bowl. Slowly whisk some of the warmed heavy cream into the eggs. Pour egg mixture back to the heated heavy cream and return to heat. Cook, stirring continually, until slightly thickened and coats back of spoon. Strain through strainer. Scrape vanilla seeds from bean.  Whisk in cinnamon. Stir mixture until cooled. Chill in refrigerator several hours or ideally overnight (if you can wait that long!) Give it a good whisking before preparing ice cream according to manufacturer's directions.





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. …