Ingredients
- 2 * 2 cups whipping cream
- 1/2 * 1/2 cup 2% milk
- 1 * 1 vanilla bean
- 4 * 4 egg yolks
- 1/3 * 1/3 sugar
- * dash salt
- * dash ground cinnamon
Preparation
Step 1
Directions
1. For ice cream, heat 1 cup cream and milk with the scraped seeds of vanilla beans (let pods steep in cream for extra flavour). Keep just below a simmer.
2. In a bowl over a pot of gently simmering water, whisk vigorously egg yolks, sugar, salt and cinnamon until thick and a pale buttery colour, about 3 minutes. Remove from heat. Slowly ladle heated cream mixture into eggs, whisk constantly until all cream has been added (discard vanilla beans). Return mixture to medium heat and stir with a wooden spoon until it coats the spoon, about 3 minutes. Strain and chill mixture completely.
3. Whip remaining 1 cup cream to soft peaks and fold into chilled custard. Freeze in an ice cream maker following manufacturer’s instructions, then scrape into a container and freeze until firm, about 2 hours.