I scream you scream we are all going to be screaming for this ice cream. David Lebovitz wrote the best book called The Perfect Scoop. I’ve literally put post-it’s on most of the pages and at this point the book looks like it could take flight. There are so many delicious recipes in there and I cannot recommend this book enough if you are interested in making homemade ice cream. Homemade ice cream tastes so much better and it’s not terribly hard. Though I will admit my first attempts were not great. Buy, you know, if at first you don’t succeed….enjoy the mistake that probably still tastes delicious and try again! It doesn’t have to look pretty to taste good! But the real issue I experienced was that no mater how long I would mix it, it just wouldn’t come together. It froze fine after, maybe a bit more icy. But then I read something “let it chill…preferably overnight”. I had never let the mixture chill overnight before and wouldn’t you know the next day when I brought my ice cream attachment up and let it get to work….success! I was beyond excited. So if you take anything away from this post, let it be chill the mixture overnight and this recipe. You will definitely want this recipe.
- Crush Cinnamon sticks to break them up. For me, I placed them in a Ziploc bag and had my son help with his toy hammer. He got to help while I was able to prepare the other ingredients! If you don't have a toy hammer, you can still put them in the Ziploc bag and give it a few good hits with with your rolling pin or meat tenderizer.
- In a saucepan, heat the milk, sugar, pinch of salt, 1 cup of the heavy cream and cinnamon sticks until warm. Remove from the heat, cover, and let steep for an hour.
- Place the remaining 1 cup of heavy cream in a separate bowl and place a mesh strainer across the top of the bowl. Place this bowl into an ice bath (Fill a larger bowl with ice and cold water). Set aside.
- In another bowl, add the egg yolks. Reheat the milk mixture to rewarm. Once warm remove as many of the cinnamon stick pieces as you can. Grab a whisk! At this point you are going to temper the eggs. Slowly pour the warm milk mixture over the egg mixture while whisking. When all of the milk mixture has been added to the bowl, scrape the contents back into the saucepan and cook until the mixture thickens and coats a spatula. At this point you will notice the mixture getting a little lumpy.
- Remove the pan from the heat and pour into the mesh strainer over the remaining heavy cream. Whisk together until incorporated and the mixture is cool. At this point, I tested the flavor and added some ground cinnamon. Place in an airtight container and LET THE MIXTURE CHILL IN YOUR FRIDGE OVERNIGHT!
- Once the mixture has chilled you can prepare according to your ice cream makers instructions. Place in an airtight container and leave in the freezer until completely frozen.