Cinnamon Ice Cream
 
 
A perfect accompaniment to Hot Apple Cobbler, Fresh Peach Pie, or your favorite cake or pie!
Ingredients
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • Pinch of salt
  • Ten 3-inch cinnamon sticks, broken up
  • 2 cups heavy cream, divided
  • 5 egg yolks
Instructions
  1. Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the heavy cream in a medium saucepan. Once warm, cover, remove from heat, and let steep at room temperature for 1 hour.
  2. Rewarm the cinnamon-infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them. Pour the remaining 1 cup of heavy cream into a large bowl and set a mesh strainer on top.
  3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly. Scrape the warmed egg yolks back into the saucepan.
  4. Stir the mixture constantly over medium heat with a whisk or heatproof spatula, scraping the bottom as you stir, until the mixture thickens (about 170 degrees on an instant-read thermometer.) pour the custard through the strainer and into the cream. Stir until cool over an ice bath.
  5. Chill the mixture thoroughly in the refrigerator, preferably over-night, then freeze it in your ice cream maker according to the manufacturer's directions.
Notes
This ice cream can be made ahead of time and placed in a covered container and kept in the freezer until ready to be served.
Recipe by Pray Cook Blog at https://praycookblog.com/diy-tin-roof-ice-cream/