A rich and creamy treat that’s the ultimate accompaniment to apple pie.
When I was a kid, I assumed that cinnamon was the opposite of mint.
I had reasoned that this was a basic and irrefutable rule of the universe.
Alison Bickel
Simply put: cinnamon = hot.
Hot and cold all wrapped up into one frozen scoop!
Want More Flavor?
Alison Bickel
Add some vanilla extract!
About a teaspoon should do.
Be sure to add it after Step 5 since the heat can diminish some of the vanilla flavor.
Alison Bickel
Keep the skillet moving just until the cinnamon becomes fragrant, just about a minute at the most.
Remove from heat (note that too long in the pan will burn the cinnamon).
While the milk mixture warms, set a bowl over another bowl filled with ice.
Alison Bickel
Place the remaining cup of cream into the now-chilled bowl and set a mesh strainer on top.
In a separate bowl, whisk together the egg yolks.
Pour the mixture back into the saucepan.
Alison Bickel
Stir until the custard thickens and coats the back of a spoon.
Stir until combined and cooled over the ice bath.
Process the ice cream mixture according to the manufacturer’s instructions.
Alison Bickel
Alison Bickel
Alison Bickel
