ICE CREAM - CINNAMON SPICE

By akselden

Ingredients

• 14 beaten egg yolks
• 1 1/2 C. sugar
• 1 T. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 4 C. half and half
• 3 C. whipping cream
• 2 tsp. vanilla

Details

Servings 10

Preparation

Step 1

1. In medium bowl, whisk together egg yolks, sugar, cinnamon, nutmeg and cloves. Set aside.

2. In large saucepan, combine half and half with whipping cream. Cook over medium heat, stirring frequently until mixture almost boils.

3. Gradually stir hot cream mixture into egg yolk mixture. Return all to saucepan. Cook over medium-low heat, stirring constantly, just until mixture is slightly thickened and coats a clean metal spoon. (Using your finger, draw line down center of spoon back. Edges of custard along drawn path should hold their shape.)

4. Using fine wire-mesh strainer, strain mixture into bowl. Quickly cool mixture by placing bowl in larger bowl or sink containing ice water. Stir in vanilla. Cover surface of mixture with plastic wrap and refrigerate at least 2 hours and up to 24 hours.

5. Pour mixture into 4-5 quart ice cream freezer. Freeze according to manufacturers directions. Transfer to chilled storage container and freeze several hours before serving.