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Cinnamon vanilla ice cream

Cinnamon vanilla ice cream
Ingredients:

1 cup white sugar;
1 1/2 C. half and half (can also use light cream or half milk/half heavy cream);
2 eggs, beaten;
1 C. heavy cream;
1/2 vanilla bean;
2 t. ground cinnamon.

Preparation:

In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat.
Whisk half of the cream mixture into the eggs (whisk quickly so as not to scramble the eggs). Pour the egg mixture back into the saucepan, and stir in the heavy cream.
With a sharp knife, cut the vanilla bean in half lengthwise then scrape out the tiny seeds on the inside. Add the vanilla bean and the seeds to the cream mixture.
Return the cream mixture to the stove and continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon.
Remove from heat and strain mixture through a fine mesh sieve into a bowl. Whisk in the cinnamon then set aside to cool. When mixture has cooled a bit, cover and refrigerate overnight or several hours until well chilled (I press plastic wrap over the surface to prevent a skin from forming).
Pour cold mixture into an ice cream maker, and freeze according to the manufacturer’s instructions.

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