Scoopable Cinnamon Ice Cream
A cinnamon flavored ice cream that's perfect for adding chunks of gingersnaps, spice cake, oatmeal cookies or donuts.
Servings 2 pints
Cost 5
Ingredients
- ¼ cup granulated sugar (50 grams)
- 5 large egg yolks
- 1 ½ cups milk (360 grams)
- ½ cup brown sugar (100 grams)
- 2 tablespoons golden syrup, corn syrup or maple syrup (40 grams)
- 1 ½ cups heavy whipping cream (360 grams)
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla or vanilla bean paste
- 1 ½ teaspoons cinnamon
- 1 tablespoon cold vodka
Instructions
- In a spouted bowl, whisk together granulated sugar, egg yolks and ½ cup of the milk.
- In a large saucepan, heat the remaining 1 cup of milk, brown sugar, syrup and cream until mixture begins to simmer around the edges.
- Gradually whisk the hot milk mixture into the egg yolk mixture, then pour mixture back into the saucepan and whisk over medium-low heat until it thickens slightly and coats the back of a spoon. I like to insert a deep fry thermometer and cook to 180F, but if you don't have thermometer you can just cook until it thickens slightly.
- Strain the mixture into a bowl. Whisk in the salt, cinnamon and vanilla or vanilla bean paste. The cinnamon will not completely dissolve.
- Transfer the mixture to a heavy duty freezer bag and submerge in ice water for 30 minutes to quick cool. Put the bag in the refrigerator for 4 hours or until you are ready to churn.
- Before churning, add 1 tablespoon of vodka to the bag with the cream mixture and swish it around.
- Empty the bag of custard straight into the ice cream maker and churn just until it is soft serve.
- Pack the ice cream into pint containers adding chunks of your favorite cookies, cakes or doughnuts as you pack it. Freeze overnight. The ice cream should be even smoother and still scoopable the next day.
Notes
**If you'd like to skip the bowl you can. Just prop the heavy duty freezer bag in a bowl and strain directly into the bag.