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SSS: Cinammon Ice Cream

This week's choice was actually my pick! So, there's no doubt it would be Chris's favorite, and it was. Sammi chose it as her favorite so far too but Becky still prefers the peach. I think even Fala liked it best.

fala.jpg

Crazy though, I didn't even get to serve this with apple crisp, or cobbler or pie, as it was gone before I had a chance to do any baking. I did get to serve it with a baked apple though on Saturday night.

cinnamon_with_baked_apples.jpg

I'm going to make it again this week and serve it on Rosh Hashanah I think with the cliche apple cake. Should be good.

1 C whole milk
3/4C sugar
pinch of salt
Ten 3-inch cinnamon sticks, broken up (I didn't measure how long mine were, just used McCormick - oh and some I broke in thirds, but the tougher ones just in half. Deborah, really busted hers though and described an intense cinnamon flavor where mine was more subtle)
2C heavy cream
5 large egg yolks

Warm the milk, sugar, salt, cinnamon sticks and 1C of the cream in a medium saucepan. Once warm, remove from heat, cover and let sit for an hour. (I forgot about this step in the process but luckily had enough time to allow for the stepping).

Rewarm the cinnamon-milk mixture. Remove the sticks with a slotted spoon and get rid of them. Pour the remaining cream into a large bowl and set a mesh strainer on top (you can see the Butterscotch Pecan Ice Cream for detailed instructions on this entire process). I put the bowl right into the ice bath at this point in time.

In a separate medium bowl, whisk the egg yolks. Slowly pour the warm mixture into the yolks, whisking constantly (by the way, I used the towel trick here to hold the bowl steady and it worked! Basically, I wrapped a kitchen towel around the base of the bowl, because I only have two hands, one for pouring and one for whisking but I didn't want the bowl sliding all over the place. Dave suggests this in the book.), then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom of the pan as you go until the mixture thickens and coats the spatula. Pour the custard through the strainer and into the cream that's in the bowl, that's in the ice bath (phew) and stir until cool.

Chill the mix thoroughly in the refrigerator (I do it overnight), and then freeze in your ice cream maker. It makes about 1qt.

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