One of my dads favorite desserts is Carmel Apple Pie with Cinnamon ice cream, although I have never tried it I want to make it for him to go along with our dinner of beer can chicken, green beans, and crashed potatoes for dinner.

This dessert was a HUGE hit, all inspired by my dad, the ice cream was nice and creamy and had the perfect hint of cinnamon. It paired perfectly with the carmel apple pie. I am submitting the cinnamon ice cream to Joelen’s Junes Tasty Tools which is featuring ice cream makers this month.

Cinnamon Ice Cream (From: The Perfect Scoop)

• 1 cup whole milk
• 3/4 c. sugar
• pinch of salt
• 10 cinnamon sticks broken up
• 2 cups heavy cream
• 5 large egg yolks

Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the cream in a medium saucepan. Once warm, cover, remove from the heat, and let step at room temp for 1 hour.

Rewarm the cinnamon infused milk mixture. Remove the cinnamon sticks with slotted spoon and discard them. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the ehh yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.

Chill the mixture throughly in the refrigerator, then freeze it in your ice cream maker according the manufacturer’s instructions.

This entry was posted on Tuesday, June 23rd, 2009 at 8:01 am and is filed under Ice Cream. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.