A luscious and creamy cinnamon ice cream, perfect for any occasion.
In a saucepan, combine the sugar, cinnamon, and half of the half-and-half cream.
Stir constantly to prevent the sugar from sticking to the bottom.
Heat the mixture over low heat, stirring frequently, until it begins to thicken slightly.
Do not let the mixture boil to avoid curdling.
In a mixing bowl, lightly beat the egg yolks.
Ensure the yolks are at room temperature for easier mixing.
Slowly whisk the warm mixture into the beaten egg yolks, then return to the saucepan.
Add the warm mixture gradually to prevent the eggs from scrambling.
Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Test the thickness by running your finger across the coated spoon; it should leave a clear line.
Remove from heat and stir in the heavy cream and vanilla extract.
Mix thoroughly to ensure even distribution of flavors.
Cool the mixture to room temperature, then chill in the refrigerator for 1-2 hours.
Cover the bowl to prevent the mixture from absorbing any fridge odors.
Pour the chilled mixture into your ice cream machine and churn according to the manufacturer's instructions.
Ensure the ice cream machine bowl is pre-frozen if required.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.
Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
Continua nella nostra app per un'esperienza migliore
