I am slightly obsessed with ice cream. In the summer, I get some type of ice cream almost every day. I don’t discriminate, I like all forms – frozen yogurt, gelato, ice cream, Tasti D’lite (I know it isn’t really ice cream, but it does the job!). I don’t actually own an ice cream maker though, because I think the results would be too dangerous. I can just imagine myself digging into gallons of homemade ice cream – it would turn TheBetterHalf into TheBetterThird! However when I was visiting my parents the other weekend, I had the chance to experiment with their ice cream maker. My sister loves cinnamon ice cream, so that’s the flavor that we chose. And it was delicious. The taste of this ice cream was so good – the brown sugar perfectly complemented the cinnamon. It was definitely richer and creamier than most store-bought ice cream. It would be perfect served on top of apple pie.
Cinnamon Ice Cream
2 cups heavy cream
2 cups whole milk
6 egg yolks
1/3 cup light corn syrup
1/3 cup sugar
2 tablespoons brown sugar
1 teaspoon vanilla
1 tablespoon plus 1 teaspoon cinnamon
1/4 tsp salt
In a large pot or dutch oven, heat the cream and milk until it just starts boiling.
Meanwhile, whisk together the egg yolks, corn syrup, sugar, brown sugar, vanilla, cinnamon, and salt.
Slowly whisk the cream mixture into the egg mixture, about 1/4 cup at a time, mixing well after each addition. Continue whisking until the eggs are smooth. Transfer the mixture back to the pot, and cook over medium heat for about five minutes. Do not let it come to a boil. When ready, the mixture should coat the back of a spoon.
Pour the mixture through a strainer into a large bowl, and place this bowl into another bowl filled with ice water. Stir it occasionally, until it has cooled to about room temperature. You can refrigerate this mixture, covered, until ready to churn, or churn it right away. Follow the ice cream maker instructions, and enjoy!