When my husband and I were registering for our wedding, he decided that he wanted an ice cream maker. I found it amusing and went along with it. I mean, how often do people make homemade ice cream? Especially when you can go out to the store and buy some.
I let it sit for a while before attempting to make a Guinness ice cream one Super Bowl. It didn’t turn out how I had hoped (icy and hard) and the ice cream maker sat in our cabinet for another two years. It wasn’t until last Thanksgiving when I had the idea that cinnamon ice cream would go really well with the pie I was making for dessert. And I figured why not test out the old ice cream maker.
This batch was everything that my Guinness batch wasn’t; it was creamy and smooth and delicious. I’m not a huge fan of cinnamon, I loathe Big Red gum and generally avoid adding too much of it to any breakfast dish I make. But this ice cream was different. It had a subtle flavor, more vanilla like, with a hint of the cinnamon; just enough to notice it and make it delicious as its own dish, or bringing out the best flavors in an apple pie.
And since that point I’ve decided to make special ice creams for holidays. Last Easter I made a deconstructed s’mores bar with graham cracker ice cream (I’ll post that at some point too). But for this Thanksgiving I went back to my year old ice cream making roots and alongside my pork fat crusted apple pie (see previous post) , made a delicious batch of cinnamon ice cream. The recipe is really easy and you can get an attachment to your kitchen aide mixer for $80 or buy a standalone (Ice cream makers)
The key to this recipe is grinding the cinnamon yourself. I’ve done it with a zester, with a mortar and pestle or you can do it with a cleaned out (VERY WELL so as to not taint the flavor) coffee/spice grinder. I promise you, it takes time, but it’s worth it. Fresh cinnamon makes 150% of a difference. And make this the night before you serve, it takes time to set.
1 cup white sugar
1 1/2 cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 TSP vanilla extract
2 TSP FRESH ground cinnamon
In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream.
Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon.
Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool. If you just leave it out on your counter, this takes about 2 hours. I would recommend stirring it every 20 minutes or so. The mixture will continue to thicken.
Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions. If you are using a Kitchen Aide Ice Cream Maker attachment, I recommend keeping it in the freezer for at least 3 days before you make the ice cream. You want the bowl to be absolutely freezing. The recommended 15 hours just isn’t enough.
Also, I should warn. All of the manufacturer’s directions say that the ice cream will actually turn INTO ice cream while you’re mixing it. I have never found that to be the case. It will thicken up, and will look like the consistency of melting ice cream but you will need to put it in an air tight container in the freezer for at least 10 hours before serving.