August 8, 2010

La Gringa's Cinnamon Ice Cream

Cinnamon Ice CreamCinnamon Ice Cream
(I lost my photos, and this pathetic melted one was the only one I could find)

To read what led up to my quest for the best cinnamon ice cream recipe, see this article.

La Gringa's Cinnamon Ice Cream

2 eggs*
3/4 cup sugar
2 cups heavy cream
2 cups milk
1 tsp. vanilla
1 1/2 to 2 tsp. ground cinnamon

Beat the eggs with a wire whisk for 2 minutes. Gradually add the sugar continuing to beat for about a minute. Stir in the cream, milk, vanilla, and cinnamon (I used 2 tsp.).

Chill the mix thoroughly in freezer until a frozen crust appears around the edges of the bowl (usually one to two hours in my freezer). Scrape the sides of the bowl, stirring in the frozen bits for a few seconds until melted, and pour into your 1 1/2 quart ice cream maker.

Freeze according to your machine's directions. Freeze the ice cream in a separate container in the freezer for about an hour before serving. If you are too anxious to eat it, it will look like the photo above.

We had this ice cream sprinkled with Heath bits. Yes. Mmmm-mmm good.

For a cooked custard base cinnamon ice cream, see the previous article. I suggest adjusting the ingredients as I recommended in the article.

*Note that in place of 2 regular eggs, I generally use 4 small bantam eggs, which have a higher yolk to white ratio than normal sized grocery store eggs, so that could make a difference in the final product. To simulate the bantam eggs, try 1 whole egg and 2 egg yolks. For those who are concerned about the raw eggs, you can use the pasteurized eggs in cartons that are available in the US. I've never seen those here in La Ceiba.

I understand your fear! But I live in Honduras. Raw eggs are the least of my worries. Besides, my eggs are organic.
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