Cinnamon-Brown Sugar Ice Cream

By chelyc13

Ingredients

• 2 cups heavy cream
• 1 1/2 cups whole milk
• 4 cinnamon sticks, broken into pieces
• 1/8 teaspon ground cinnmaon
• 5 large egg yolks
• 2/3 cup packed light brown sugar
• Pinch Salt

Preparation

Step 1

In a heavy saucepan, combine the cream, milk, cinnamon sticks, and ground cinnamon. Warm over medium high heat, stirring occasionally, until the mixture barely comes to a simmer, about 5 minutes. meanwhile, in a heatproof bowl, combine the egg yolks, brown sugar, and salt. Whisk vigorously until the mixture lightens in color and doubles in volume, about 2 minutes.

Remove the cream mixture from the heat. Whisking constantly, slowly pour about 1 cup of the warm cream mixture into the egg mixture and whisk until smooth. Pour the resulting egg-cream mixture back into the saucepan, whisking constantly, and place over medium heat. Using a wooden spoon, stir until the mixture forms a custard thick enough to coat the back of the spoon, 1-2 minutes. Do not let it boil.

Meanwhile, set up an ice bath in a large bowl and nest a smaller heatproof bowl inside. Pour the warm custard through a fine mesh sieve into the smaller bowl; stir occasionally until cool. Remove the bowl from the ice bath and cover with plastic wrap. Refrigerate until very cold, at least 4 hours or up to 3 days.

Pour the cold custard into an ice cream make and churn according to the manufacturer's instructions. Spoon the ice cream into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.