Remember my kinda sorta planning?
It began in earnest around midnight that night. File this under: it seemed like a good idea at the time. If you’ve been following along, this should come as no surprise.
In my defense, it was all in the service of a good idea: namely, cinnamon ice cream.
Since I was making a Thanksgiving themed dinner, I wanted to hit all of the traditional notesto me, that means some sort of variation on pumpkin pie and vanilla ice cream. Mind you, my family has spent more Thanksgivings than most in restaurants, so my conception of traditional Thanksgiving may be a little skewed. And that seemed boring.
Cinnamon ice cream seemed to encapsulate exactly what I was trying to achievethe traditional flavor in a slightly different format. In other words, it was perfect.
But, if I was going to include it, I needed to get started right away. And, so, there I was tempering eggs at 1 in the morning. I’m nothing if not dedicated.
You could certainly make ice cream over in several hours, but I tend to think it’s one of those things that’s better made over the course of two days, in order to ensure that your custard base has enough time to cool. However you do it, don’t leave out the straining stepit ensures that, if you haven’t tempered the eggs properly, your ice cream will still be creamy.
And, isn’t that the whole point?
Well, that and the indulgence of it, anyway.
Cinnamon Ice Cream
Method courtesy of The Perfect Scoop by David Lebovitz
2 tsp cinnamon
1/2 vanilla bean, split in half lengthwise
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
4 egg yolks
pinch of kosher salt
Scrape the seeds from the vanilla bean, setting the them aside and reserve the outside.
In a medium saucepan, warm one cup of the heavy cream, the milk, sugar, salt, and vanilla seeds, allowing everything to come to simmer. Be careful not to bring the mixture to a boil. After the mixture comes to a simmer, remove it from the heat, cover it and let it steep at room temperature for 30 minutes.
While the infused cream is cooling, pour the remaining cup of heavy cream into a large bowl, and put fine mesh strainer on top. In a separate medium bowl, whisk the egg yolks together.
Once the infused cream has finished cooling, slowly pour it into the egg yolks, stirring constantly. Then, whisk the warmed egg yolks and cream back into the saucepan. Stirring the mixture constantly using a heatproof spatula, heat over a medium flame. Take care to scrape the bottom of the saucepan as you stir. Once the mixture thickens and coats the spatula the custard is ready. Pour it through the strainer and stir it into the cream. Add in the vanilla bean and stir, until cooled.
Chill the mixture in your refrigerator until you are ready to churn. When ready to churn, remove the vanilla bean, then freeze the mixture in your ice cream maker according to manufacturer’s instructors.
Makes One Quart