Tuesday, September 6, 2011

Cinnamon Ice Cream


In a bowl, beat until light and thick:
6 Egg Yolks
1/2 Cup Sugar

In a separate pan, combine and scald (heat until barely simmering):
2 Cups Whole Milk
1/2 Cup Sugar
A one or two inch piece of Vanilla Bean, split open

Slowly add half of the hot milk mixture to the yolks, beating constantly.
Return egg mixture to the pan and cook to 180 F. (82 C.) on a candy thermometer, stirring constantly.

Remove from heat and cool to room temperature.

Remove and discard vanilla bean, and stir in:
1 Cup Heavy Cream
2 teaspoons Ground Cinnamon

Chill mixture for several hours or overnight, then Freeze in an ice cream freezer as directed.
Related Posts Plugin for WordPress, Blogger...
Blogger Tips And Tricks|Latest Tips For Bloggers Free Backlinks