Happy Trails For Us: My Reluctant Blog

We were away a few weekends ago, so I had to pass over Panforte; this week I returned to make Cinnamon Ice Cream. Perhaps it was no coincident that this was also the weekend that summer turned to fall; what would go better with cinnamon ice cream than something made with apples? Clearly a rhetorical question.

I must be getting better at the egg yolk custard thing because this week it seemed to be easier to make one. And the ingredients were pretty simple:

I should have smashed the cinnamon sticks, because after steeping in the warm milk for an hour, then adding to the cream and custard, the flavor was just not very strong. I decided to add 1/2 tsp of ground cinnamon to the mixture, then chilled it for several hours before freezing.

As for the apples, I remembered that there was something appley on the cover of the August Cooking Light and went to find the magazine. It was an apple pancake, and so we had that with our cinnamon ice cream for Sunday brunch.

The pancake was a little eggy said my brunch partner, and I would make it again, using less eggs (the CL recipe called for egg substitute which I am not used to cooking with, so I would reduce the amount next time). And I would definitely make cinnamon ice cream again, maybe for either our pumpkin or apple Thanksgiving pies. Or both, it was really that good. The extra ground cinnamon gave it definite flavor and added a light speckling to the texture.