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!