Cinnamon and Spice Ice Cream
Source of Recipe
Chef2Chef Newsletter 12/05/03
List of Ingredients
2 soft cinnamon sticks
1 whole nutmeg
3 whole cloves
8 whole allspice
1/4 teaspoon coarse mace
2 cups whole milk
3/4 cups superfine cane sugar
4 teaspoons flour
1/4 teaspoon fine sea salt
2 extra large eggs
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon Bourbon Madagascar vanilla extract (the vanilla I prefer for all
desserts)
2 cups light cream
Recipe
1. Add all the whole spices and the mace to the milk in the top of a double
boiler. Scald the milk mixture. Turn off the heat and allow the spices to steep
in the milk for 20 minutes. Remove the whole spices with a slotted spoon. Gently
reheat the spicy milk.
2. Mix sugar, flour and salt. Add the hot milk, stirring constantly, and return
to the double boiler. Stir over boiling water until thickened.
3. Beat the eggs and add a small portion of the hot mixture to the eggs to warm
them so they will not scramble. Pour the warmed eggs into the remaining hot
mixture and cook, stirring occasionally until the mixture coats a metal spoon.
Chill thoroughly.
4. Add the ground spices, vanilla extract and cream, and freeze in a hand-crank
or electric freezer, following the instructions given with either.
Teacher’s tip: Make the ice cream up to step 4 and refrigerate it overnight. The
next day, it’s a snap to add the cream and churn it to perfect consistency. Do
let it “set up” in the freezer for several hours before serving so the flavor
reaches its peak.
Makes about 1 1/2 quarts
|
Â
Â
Â
|
member logon
