What better to go with Cinnamon Fudge than Cinnamon Ice Cream? I’ve been wanting to make this ice cream for a long time, and finding the cinnamon chips and making the fudge gave me the push to make it. I love mix ins with my ice cream, and thought the cinnamon fudge would be the perfect addition. I’ve never actually had cinnamon ice cream before and wondered how ice cream would taste with cinnamon as the dominant flavor. It’s pretty rare for cinnamon to stand out this way- usually you see cinnamon as an addition and not the main player. It worked well though. The cinnamon flavor was well pronounced and the cinnamon fudge brought it over the top! The ice cream was smooth and creamy, and I loved the small bits of fudge mixed in. Ice cream is usually thought of as a summer treat, but this shows you that fall flavors such as cinnamon make it a treat you will want to enjoy all year!
Cinnamon Ice Cream
Source: The Perfect Scoop by David Lebovitz
1 cup whole milk
3/4 cup 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.
Filed under: ice cream/sorbet