Cinnamon Ice Cream

Cinnamon Ice cream is one of my absolute favorites, but I don't come across it to often, so why not make it homeade. This recipe takes it to a whole new level, and this ice cream will leave you wanting more.

2 cups heavy cream
1 cup whole milk
2/3 cup sugar
4 egg yolks
3 cinnamon sticks
1 tsp ground cinnamon
1 tsp vanilla
dash of nutmeg
dash of salt

First, combine the milk, cream, and sugar in a pot with 2 cinnamon sticks over medium heat. Cook for about 10 minutes, or until sugar is completely dissolved and milk is about to simmer. Take off heat and grate some cinnamon using the other cinnamon stick(optional). Meanwhile, whisk the egg yolks. Temper the egg yolks by slowly whisking in the warm milk mixture. Return the egg mixture back to the pot, constantly whisking to be sure the eggs don't scramble. Put back over heat and warm the mixture back through for about 5 minutes. Let it sit off the heat for 5 minutes or so to let the cinnamon steep a little longer.

Strain the mixture with fine mesh into a bowl that is sitting in an ice bath Let cool for 15 minutes or so, then whisk in a tsp of ground cinnamon(add a little extra if you didn't grate the cinnamon stick), the vanilla, the dash of nutmeg, and dash of salt. Refrigerate the ice cream base for at least 4 hours. Churn the ice cream with your ice cream machine. I use a Cuisinart machine and 20 minutes is perfect. It comes out a bit soft, but I pour it into a glass bowl, cover it, and freeze it overnight to get the firmer texture of the ice cream.