Sunday, September 12, 2010

(kinda) Cinnamon Ice Cream

1 cup whole milk
3/4 cup sugar
Pinch of salt
3 3 inch cinnamon sticks, broken up(should be 10 sticks)
2 cups heavy cream
5 large egg yolks

Warm the milk, sugar, cinnamon, salt and 1 cup of the heavy cream. Once warm, cover and let steep for 1 hr at room temperature.

Rewarm the cinnamon mixture. Remove cinnamon slivers with a mesh strainer and discard. Pour the remaining cup of heavy cream into a medium sized bowl.

In a separate bowl, whisk the egg yolks together. Use some warm milk to temper the eggs then proceed in making a custard. Once it coats the back of a spoon, pout into the remaining cup of cream using a strainer to catch any bits of scrambled egg. Stir over an ice bath until cool.

Freeze and mix in oatmeal cookie chunks.

**I think this is a bit too sweet and will make sweet cream ice cream for the cookie bits next time.

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