June 20, 2010
I am an absolute ice cream fanatic. When I was younger and unknowingly had the metabolism of sprinter (although I most definitely was not one), I used to eat a pint without thinking twice. This was especially easy because the summer after 10th grade I worked at Ben and Jerry's and was determined to get the most out of my 50% discount. I worked there with another friend of mine and we would try to see how many flavors we could pack into one pint. I thought before working there that it would be the perfect job for me--ice cream all day, tie dye tee shirts, coming home smelling like waffle cones..that's my kind of life. Turns out, the job was actually really hard. I even developed minor carpal tunnel in my wrist from the combination of scooping ice cream and playing tennis all the time. That's something that would only happen to me. Ah, the struggles of working at an ice cream shop! After that summer, we both stopped working there but I continue to love ice cream and love Ben and Jerry's. People always said I would get burnt out after consuming so much every day...pshhh. I still firmly believe that a milkshake a week keeps me sane.
So, a few weeks ago when I decided to buy the KitchenAid ice cream attachment you can only imagine how excited I was. And....
There is no telling how much ice cream I will consume now that I have this thing. It is AMAZING! I have never quite been able to decide my favorite flavor of ice cream, but there's this great ice cream place called Kilwins that has a delicious cinnamon crumble. Thinking about this flavor I decided that for my first try at ice cream making I would make a rich cinnamon ice cream. Oh if only I could consume a guilt-free pint of this stuff. This is a must-try recipe if you have an ice cream maker. Yum. Many more ice cream recipes ahead! I'm hooked.
Cinnamon Ice Cream
Recipe adapted from Susi's Kochen (which was originally adapted from The Perfect Scoop)
1 cup (250 ml) whole milk
1/2 cup (100 g) granulated sugar
Pinch of salt
2 cups (500 ml) heavy cream
1/3 cup (70 g) packed dark brown sugar
1 tablespoon ground cinnamon
5 large egg yolks
1 teaspoon vanilla extract
To make the ice cream, warm the milk, granulated sugar, and salt in a medium saucepan. Whisk the cream, brown sugar, and cinnamon together 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 milk mixture into the egg 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 stir it into the cream. Mix in the vanilla and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.