Cinnamon Ice Cream
This makes about 2 pints of cinnamon flavored ice cream. It's great as-is, but even better with chunks of oatmeal cookies, gingersnaps or even cinnamon donuts.
Servings 8 servings
Cost 5
Ingredients
- ½ cup sugar - (100 grams)
- 3 tablespoons nonfat dry milk powder (24 grams)
- ⅛ teaspoon salt
- 2 tablespoons golden syrup or corn syrup (40 grams)
- 1 ½ cups cold whole milk
- 1 ½ cups heavy cream
- 1 ¾ teaspoons cinnamon plus more to taste
- 1 ½ teaspoons vanilla extract or vanilla paste
- 1 tablespoon vodka or bourbon
Instructions
- In a large saucepan, mix together the sugar, milk powder, salt, syrup, milk and just 1 cup of the cream. Heat over medium, stirring often, until mixture reaches 180 degrees F.
- Pour hot mixture into a blender container. Add the remaining half cup of cream, the cinnamon and the vanilla. Let cool slightly for 10 minutes, then blend on medium speed for for 1 minute. Pour the mixture into a gallon size zipper bag and quick cool in an ice water bath. Transfer to the refrigerator and chill for 4 hours or until very cold.
- Right before churning, add vodka to the freezer bag and shake it around a little to mix.
- Pour into your ice cream maker and churn as the manufacturer directs.
- Scrape into containers and freeze until firm. If using add-ins, add chunks of oatmeal cookies, gingersnaps, biscotti, donuts or whatever you like as you pack the cartons.
Notes
For the smoothest ice cream, add ⅛ teaspoon of xanthan g in with the sugar. Use the blender as directed, and be sure the custard mixture is super cold before churning. This is a delicious, scoopable ice cream even without the xanthan gum, but the tiny amount helps curb ice crystals for an even smoother texture.