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CINNAMON ICE CREAM
Nb persons: 1
| Amount Measure Ingredient -- Preparation Method ------- ------------ -------------------------------- | |
| 6 c | Half & half |
| 1 oz | Cinnamon stick in small pieces |
| 1 | Vanilla bean, split length |
| 2 1/2 c | Sugar |
| 12 | Egg yolks |
| 4 c | Whipping cream |
| Strawberry for garnish | |
Recipe By :
Combine half and half, cinnamon sticks and vanilla
bean in heavy large saucepan. Scald over very low
heat. Remove from heat, cover and let stand at room
temperature at least 1 hour. Combine sugar and egg
yolks in large bowl of electric mixer and beat at high
speed until mixture forms slowly dissolving ribbon
when beaters are lifted. Reheat half and half over low
heat. Gradually beat 2 cups half and half into egg
yolk mixture. Stir yolk mixture into remaining half
and half. Cook over low heat, stirring constantly,
until thermometer registers 180~ and custard coats
back of spoon; do not boil. Immediately transfer
custard to large bowl. Cool at least 2 hours. If
possible, cover and refrigerate for several hours or
overnight. Strain custard, discarding cinnamon and
vanilla bean. Whisk in whipping cream. Transfer to ice
cream maker (in batches if necessary) and freeze
according to manufacturer's instructions. To serve,
spoon into large bowl and garnish with fresh
strawberries. Makes 1 gallon.
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