CINNAMON ICE CREAM, PHILADELPHIA STYLE

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.

CINNAMON ICE CREAM

MAKES ABOUT 1 QUART

ALTHOUGH cinnamon is one of the most common spices, not all
varieties of cinnamon are created equal. Cinnamon varies in taste and intensity,
depending on how old it is and where it was grown. This recipe
calls for 1 teaspoon of ground cinnamon, but you can adjust it up or down
to suit your own taste and the strength of the cinnamon you have on hand.
I prefer Vietnamese cinnamon, available from Penzeys in Muskego, Wisconsin
(414-574-0277).

2/3 cup sugar
2 large egg yolks
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 bay leaf
1½ cups milk
1½ cups light cream

In a medium mixing bowl, beat the sugar into the eggs until thickened and
pale yellow. Beat in the cornstarch. Set aside.

Combine the cinnamon, bay leaf, and milk in a heavy medium saucepan.
Bring to a simmer over low heat. Turn off the heat, cover, and let steep for
10 minutes. Remove the bay leaf and slowly beat the hot milk into the eggs
and sugar. Pour the entire mixture back into the pan and place over low
heat. Stir constantly with a whisk or wooden spoon until the custard
thickens slightly. Be careful not to let the mixture boil or the eggs will
scramble. Remove from the heat and pour the warm cinnamon custard
through a strainer into a large, clean bowl. Allow the custard to cool slightly,
then stir in the cream. Cover and refrigerate until cold or overnight.
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 CHOCOLATE CHIP ICE CREAM Add ½ cup miniature
chocolate chips to the machine when the ice cream is semifrozen. Allow
the machine to mix in the chips. Proceed with the recipe as directed.

CINNAMON HARVEST ICE CREAM Add 1 cup granola with raisins and
¼ teaspoon ground nutmeg to the machine when the ice cream is semifrozen.
Allow the machine to mix in the additional ingredients. Proceed
with the recipe as directed.

CINNAMON SNICKERDOODLE ICE CREAM Add ½ teaspoon ground
nutmeg and 1 cup crumbled chocolate chip cookies or 1 cup crumbled
snickerdoodles, if you can find them, to the machine when the ice cream
is semifrozen. Allow the machine to mix in the additional ingredients.
Proceed with the recipe as directed.