MAKES JUST UNDER 1 QUART
THIS version of cinnamon ice cream is very easy to make and has
a strong, pure, cinnamon flavor.
3 cups light cream
2/3 cup sugar
¼ teaspoon vanilla extract
1 teaspoon ground cinnamon
Heat the cream in a large, heavy saucepan over medium heat until small
bubbles appear around the edge. Do not let the cream boil. Remove from
the heat, add the sugar, and stir until it is completely dissolved. Whisk in
the vanilla and cinnamon. Cool to room temperature. Cover and refrigerate
until cold or overnight. The cinnamon will rise to the top, but don’t worry:
it will incorporate into the ice cream while it freezes.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.
Variations
CINNAMON BASIL ICE CREAM Finely mince 6 fresh basil leaves and
add them to the cream before heating. Proceed with the recipe as directed.
CINNAMON BURST ICE CREAM Add ½ cup red-hot candies to the machine
when the ice cream is semifrozen. Allow the machine to mix in the
candy. Proceed with the recipe as directed.
CINNAMON BUTTERSCOTCH ICE CREAM Swirl ½ cup butterscotch
sauce into the finished ice cream. Take care not to overswirl or the sauce
will “melt” into the ice cream. Streaks of butterscotch should be visible.
Serve immediately or freeze until firm.
NOUVEAU CINNAMON ICE CREAM Add ½ teaspoon ground black
pepper and 1 cup crushed strawberries to the warm cream. Proceed with
the recipe as directed.
No comments:
Post a Comment