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Cinnamon Ice Cream

Source of Recipe


The Times-Picayune






List of Ingredients



• 3 cups heavy cream
  
• 1 cup milk
  
• 3/4 cup sugar
  
• 1 Tbsp vanilla extract
  
• 2 tsp ground cinnamon
  
• 4 egg yolks
  
• Cinnamon sticks for garnish
  






Instructions



1. Heat the cream, milk, sugar, vanilla and cinnamon in a heavy saucepan over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture is hot.
   
   
2. Remove from the heat. Whisk the egg yolks in a bowl. Slowly add 1 cup of the cream mixture into the yolks, whisking constantly until smooth. Slowly pour the egg mixture back into the cream mixture, whisking constantly. Place the saucepan back over medium heat. Stirring constantly, cook for about 10 to 15 minutes, or until the mixture thickens. Do not boil. Pour through a fine strainer into a bowl. Chill to form a custard.
   
   
3. Pour the custard into the canister of an ice cream freezer and freeze according to manufacturer's directions. To serve, place a cinnamon stick in the top of each serving.
   
   Makes about 1 quart;
   Serves 6