The Sunday Slow Scoopers are at it again this week. We are making David Lebovitz's page 38 from 'The Perfect Scoop'. This recipe contains a delicate flavor of cinnamon, using cinnamon sticks to infuse the cream.
I have been using organic creams and milks in all of the ice cream I've made. I love the fresh flavors~ and feel a little bit better about this weekly scooping event. There is not much we can do about the calories, except another hour at the gym.
Cinnamon Ice Cream
1 cup whole milk
3/4 cup sugar
pinch of salt
10 cinnamon sticks
2 cups heavy cream
5 egg yolks
Warm the milk and spices with 1 cup of cream. Cover and allow to steep for 1 hour.
Rewarm and remove the cinnamon sticks. Slowly incorporate the egg yolks and cook, stirring the custard over low heat until it thickens. Pour the custard through a strainer into the cream. Chill the mixture and freeze according to directions.
I have served my scoop of cinnamon with a bite of warm black and white brownie. Imagine how yummy this would be with a piece of pie over the holidays. I know I say this every week... but this is my favorite (so far). I am making this cinnamon ice cream again!
Y'all enjoy!
Sandi
6 comments:
Great recipe!! Just found your blog and look forward to visiting often!
That looks delicious Sandi. I am pleased to see that the colour of your ice cream was the same as mine. I was getting worried. Funny how we come to expect artificial colours and such.
fab! I love cinnamon. will definately try this one!!
I like the ice creams that are uncomplicated, and highlight just one ingredient. This one is a winner in my book!
Jenny~ come back often!
Jerry~ I really liked this one.
Belle~ Use the organic milk products!
Lori~ I agree, It couldn't have been much easier.
amen, sister. :) piled on top of a huge slab of apple pie, this would be perfection. :)
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