An ultra creamy homemade ice cream with lots of sweet, cinnamon flavor. Perfect for serving alongside warm apple pie!
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 2 cinnamon sticks
- 4 egg yolks
- 2/3 cup sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp ground Vietnamese Cinnamon
Ingredients
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Instructions
- Beat the egg yolks and sugar until very light and the sugar crystals can't be felt when you pinch a little between your thumb and forefinger. Set aside.
- Combine the milk, cream, and cinnamon sticks in a heavy saucepan.
- Turn heat to medium high and cook, stirring occasionally, until the mixture comes to a simmer and bubbles form around the edges of the milk mixture. DO NOT BOIL.
- Remove the cinnamon sticks and discard.
- Add a little of the hot liquid to the egg yolks, beating constantly.
- Continue to add the hot milk mixture to the egg yolks while beating - make sure the eggs don't curdle.
- If you think you've curdled some of the egg pour the mixture through a strainer to catch any cooked egg.
- Return the custard mixture to the saucepan and place over low heat.
- Cook, stirring, until the custard coats the back of the spoon and your finger leaves a track. Make sure it doesn't boil.
- Remove from heat.
- Let cool to room temperature then stir in the ground cinnamon and vanilla.
- Cover and refrigerate for 4 hours or overnight.
- Pour the cooled mixture into an ice cream maker and churn according to manufacturer's directions. If your ice cream maker allows different settings use the "gelato" setting or slow churn setting.
- Spoon into a container with a tightly fitting lid and freeze for an hour or so before serving.
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