Post by Joann on Nov 24, 2004 10:50:59 GMT -5
Two recipes for cinnamon ice cream
These recipes are from The Ultimate Ice Cream Book by Bruce Weinstein. William Morrow and Company. I have not tried these recipes.
The author suggests, and I agree, use fresh best quality cinnamon. He suggests, and I also agree, you can’t beat Vietnamese Cinnamon from Penzey’s.
Cinnamon Ice Cream Philadelphia Style
3 cups light cream
2/3 cup sugar
¼ teaspoon vanilla extract
1 teaspoon ground cinnamon
Heat the cream in a large heavy saucepan over medium heat until small bubbles form around the edges. DO not allow to boil. Remove from heat, add sugar, and stir until completely dissolved. Whisk in vanilla and cinnamon. Cover and refrigerate until cold or overnight. Cinnamon will rise, but don’t worry. It will incorporate into the ice cream while it freezes.
Freeze according to machine instructions.
Cinnamon Ice Cream
2/3 cup sugar
2 large egg yolks
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 bay leaf
1 ½ cups milk
1 ½ cups light cream
In a medium mixing bow, beat the sugar into the eggs until pale yellow. Beat in the cornstarch. Set aside.
Combine cinnamon, bay leaf and milk in a heavy saucepan. Bring to a simmer over low heat. Turn off the heat, cover and allow to steep for ten minutes. Remove the bay leaf and slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful to allow the mixture to boil or the eggs will scramble. Remove from heat and pour the warm cinnamon custard through a strainer into a large bowl. Allow to cool slightly, and then stir in the cream. Cover and refrigerate until cold or overnight.
Stir the custard and freeze according to machine instructions.
Chocolate chips may be added when the ice cream is half frozen.
These recipes are from The Ultimate Ice Cream Book by Bruce Weinstein. William Morrow and Company. I have not tried these recipes.
The author suggests, and I agree, use fresh best quality cinnamon. He suggests, and I also agree, you can’t beat Vietnamese Cinnamon from Penzey’s.
Cinnamon Ice Cream Philadelphia Style
3 cups light cream
2/3 cup sugar
¼ teaspoon vanilla extract
1 teaspoon ground cinnamon
Heat the cream in a large heavy saucepan over medium heat until small bubbles form around the edges. DO not allow to boil. Remove from heat, add sugar, and stir until completely dissolved. Whisk in vanilla and cinnamon. Cover and refrigerate until cold or overnight. Cinnamon will rise, but don’t worry. It will incorporate into the ice cream while it freezes.
Freeze according to machine instructions.
Cinnamon Ice Cream
2/3 cup sugar
2 large egg yolks
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 bay leaf
1 ½ cups milk
1 ½ cups light cream
In a medium mixing bow, beat the sugar into the eggs until pale yellow. Beat in the cornstarch. Set aside.
Combine cinnamon, bay leaf and milk in a heavy saucepan. Bring to a simmer over low heat. Turn off the heat, cover and allow to steep for ten minutes. Remove the bay leaf and slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful to allow the mixture to boil or the eggs will scramble. Remove from heat and pour the warm cinnamon custard through a strainer into a large bowl. Allow to cool slightly, and then stir in the cream. Cover and refrigerate until cold or overnight.
Stir the custard and freeze according to machine instructions.
Chocolate chips may be added when the ice cream is half frozen.