Sweet Cinnamon Ice Cream
by RoryThis recipe took third place in our 2014 Iowa State Fair ice cream contest.
Sweet Cinnamon Ice Cream
Rated 5.0 stars by 1 users
Category
Ice Cream
Ingredients
2 C. Heavy Cream
1 C. Whole Milk
4 1/2 oz. Granulated Sugar
1/3 C. Corn Syrup
5 Large Egg Yolks
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1 Tbsp. Cinnamon, Softstick "True", Freshly Ground
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1 Tbsp. Sweet Caramel Seasoning
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1 tsp. Cloves, Whole Hand-Picked
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2 tsp. Vanilla Paste
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1/4 tsp. Sea Salt, Fine
Directions
Combine cream, milk, 2 1/2 oz. sugar, corn syrup, and salt in same pan. Add freshly ground cinnamon, cloves, and sweet caramel seasoning to the milk mixture in the sauce pan, whisking to combine. Heat milk mixture to 175°F and remove from heat.
Meanwhile, whisk together egg yolks and 1 3/4 oz. sugar in separate small bowl. Temper the yolks by drizzling in 1 C. of the hot cream mixture while whisking.
Add tempered egg yolks to sauce pan, return saucepan to heat and heat to 180°F. Strain the hot custard (egg-cream mixture) to remove egg yolk and other solids.
Allow mixture to cool in the fridge, then place 1 C. of the custard in freezer. Once frozen solid, stir frozen custard into refrigerated custard. Add vanilla paste.
Transfer ice cream batter to the cylinder of an ice cream maker and process in ice cream machine per manufacturer’s instructions. Once ice cream reaches “soft serve” consistency, spread ice cream on a pre-chilled baking pan or sheet. Freeze 1-2 hours. When nearly firm, transfer ice cream to an airtight container and allow to freeze solid.