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Ice Cream

For the Ice Cream Mavens


Home Cooking 4

For the Ice Cream Mavens

Candy | Jul 20, 2005 12:25 PM

with all of the ice cream discussions lately i though I would contribute Cinnamon Ice Cream. This is a recipe my mother-in-law created after having cinnamon ice cream at the Quilted Giraffe in the 70's. It is not too eggy and very creamy and deliciious. It really goes well with fruit pies. If you are worrying about fat don't bother with this and trying to lighten it will just wreck the texture.

Cinnamon Ice Cream 1/2 Gallon

1 3/4 C. sugar
1/3 C. water
1 1/2 tsp. ground cinnamon
3 C. half and half
1 egg yolk
2 C. heavy cream
1 tsp. real vanilla extract

Combine sugar, water, and cinnamon in a sauce pan and cook stirring over med. heat until sugar is dissolved, set aside, but keep warm.

Scald the half and half in the top of a double boiler. Put the egg yolk in a bowl and beat well. Beat in some of the hot half and half to temper the yolk and then stir the yolk and cream back into the hot cream. Cook stirring until thickened and stir in the cinnamon syrup. Set aside to cool. Whip the heavy cream lightly, you want it to have a bit of body, but not be stiff. Fold the lightly whipped cream into the cinnamon custard, stir in the vanilla. Chill well and then churn freeze.

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