When posed the question “What type of cake would you like for your birthday?” The last response you expect to hear is; “Make me Cinnamon Ice Cream Mom”. That is unless the person you are asking the question to happens to be my now [holding breath] 20 year old son. And yes, if you are wondering… I had him when I was 10.
By the way the ice cream was a success, he loved it. I’m sure he would have loved it even more if I had gone the extra mile and covered it with corn flakes and then proceeded to deep fry it. (I know, I know… I owe you some deep fried ice cream Joey!)
- 1½ cups milk
- 1½ cups heavy cream
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 6 egg yolks
- 1 teaspoon vanilla extract
- In a saucepan bring to a rolling boil milk, ½ cup heavy cream, ½ cup sugar and cinnamon. Remove from heat.
- Whisk egg yolks with remaining ½ cup of sugar in a small bowl.
- Slowly pour a small stream of hot milk mixture into the small bowl with the egg yolks while whisking to temper the eggs, approx. ½ a cups worth. Once the egg yolks have been tempered slowly pour them into the saucepan and stir to combine.
- Place the saucepan back on the stove over medium heat stir with a wooden spoon until the base covers the back of the spoon or the base reaches a temperature of 180 degrees F.
- Prepare an Ice bath in a bowl big enough to contain a medium bowl with the ice cream base.
- Place a fine mesh strainer placed over the top of a medium bowl. Strain ice cream base into the prepared bowl. Add vanilla extract and remaining heavy cream. Stir to combine. Place bowl into the ice bath and stir occasionally until ice cream base has cooled to room temperature. Transfer to refrigerator for 4 hours, preferably overnight.
- Remove ice cream base from refrigerator, pour into your ice cream maker and churn following the manufacturer’s instructions.
- Transfer ice cream into an air-tight container and freeze for an additional 4 hours.