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The late Mr. O-P did not like cinnamon. Can you imagine? I, on the other
hand, love cinnamon, but, as spouses and partners often do, they give things
up, or least put them on the back burner, in favor of something mutually
agreeable. The other day while shopping I spotted a Dutch apple pie at a
favorite local Italian market that somehow ended up in my cart. On the drive
home I couldn’t help but think how wonderful a slice of that pie would be
topped with a scoop of cinnamon ice cream.
Having never made cinnamon ice cream before, but also having an ice cream maker
perpetually at the ready, I decided to give it a try. It is both easy, and
delicious, although in my case not without incident. I may have mentioned that
while number two son (and his wife and two cats) await the completion of their new home, they are living with me. While I
was making the ice cream, the younger, more curious of their two cats, decided
to knock down a picture. It startled me, I turned, mid-whisk, splashing some of
the custard on the floor, stepped in it with my barefoot, slid, splashed my
face and glasses with the custard that remained on the whisk, while not even
breaking stride in the stirring process. Fortunately, no harm, no foul, both picture and I remain
intact, and that calls for a scoop!
2 large eggs
1 c. granulated sugar
¾ c. whole milk
1¾ c. heavy whipping cream, divided
2½ t. ground cinnamon
1 t. vanilla
Crack eggs into a medium/small bowl; set aside. Whisk together sugar, milk, and 3/4 cup of the heavy cream in a medium saucepan, and place over medium-low heat. When the mixture begins to simmer, remove from heat, temper eggs,* and s-l-o-w-l-y add the whisk-warmed beaten eggs in a stream, whisking quickly so that the eggs do not curdle; stir in the remaining 1 cup heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool for 35-40 minutes. Refrigerate 6-8 hours, or overnight.
Pour chilled mixture into an ice cream maker (I use this one), and freeze according to the manufacturer's instructions.
* The trickiest part about making ice cream is preventing the eggs from curdling. To do this you need to temper the eggs, which means to warm them up a bit so that the cold egg mixture is not shocked when it hits the warm custard mixture. I have found the best way to do this is to beat the eggs with the warm whisk from the custard mixture. Pull the whisk out of the custard, quickly beat the eggs in a separate bowl, put the whisk back into the custard, give it a couple of stirs, remove it and beat the eggs again. Repeat this back-and-forth process 3 to 4 times. At this point, the eggs have warmed up significantly enough to be added in a slow stream to the custard.
Crack eggs into a medium/small bowl; set aside. Whisk together sugar, milk, and 3/4 cup of the heavy cream in a medium saucepan, and place over medium-low heat. When the mixture begins to simmer, remove from heat, temper eggs,* and s-l-o-w-l-y add the whisk-warmed beaten eggs in a stream, whisking quickly so that the eggs do not curdle; stir in the remaining 1 cup heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool for 35-40 minutes. Refrigerate 6-8 hours, or overnight.
Pour chilled mixture into an ice cream maker (I use this one), and freeze according to the manufacturer's instructions.
* The trickiest part about making ice cream is preventing the eggs from curdling. To do this you need to temper the eggs, which means to warm them up a bit so that the cold egg mixture is not shocked when it hits the warm custard mixture. I have found the best way to do this is to beat the eggs with the warm whisk from the custard mixture. Pull the whisk out of the custard, quickly beat the eggs in a separate bowl, put the whisk back into the custard, give it a couple of stirs, remove it and beat the eggs again. Repeat this back-and-forth process 3 to 4 times. At this point, the eggs have warmed up significantly enough to be added in a slow stream to the custard.
As soon as I saw your post I looked up the cinnamon ice cream recipe I tried (12 years ago!). They are similar, except the one I tried had heavy cream and half and half. I only used 1/2 teaspoon of cinnamon and loved it, so I need to make it again and add all the cinnamon! By the way did you eat it with the pie?
ReplyDeleteIt looks wonderful...Mouthwatering!
ReplyDeleteI vote for a scoop of it heaped onto warm sweet potato rum raisin bread...you're killing me!!
ReplyDeleteI’m glad that you weren’t hurt in the fall, Pattie! Your cinnamon ice cream sounds wonderful! I’d love it on some apple crisp or apple pie, but a big bowlful would make me happy, too.
ReplyDelete