Better Cinnamon

This is a cinnamon ice cream recipe based on a recipe called Homemade Snickerdoodle Ice Cream ( mind-over-batter.com ). This has a deeper, warmer flavor than the simpler one with bay leaves.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the milk, cream, cinnamon sticks, sugar, salt, and milk powder in a medium saucepan. Whisk vigorously while heating over medium heat to dissolve solids. Bring to a simmer, then remove from heat and stir in the cinnamon and vanilla. Steep for about an hour.

Step 2

Whisk egg yolks in a medium-small bowl.

Step 3

Prepare an ice bath, and set a metal bowl in the ice bath.

Step 4

Temper the egg yolks by whisking a few ladles of warm cream mixture into the yolks, then whisk the yolk mixture into the warm cream pan. Warm over medium heat, stirring with a wooden spoon, until the mixture thickens slightly, covering the back of the spoon (about 170°F).

Step 5

Strain the mixture through a fine stainless-steel strainer, into the bowl set in the ice bath.

Step 6

Allow to chill for a while, and then continue chilling in the fridge. Freeze in ice cream machine. Transfer to a chilled ice cream container and freeze to harden.