Cinnamon Ice Cream |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 7 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 cups whole milk | 1-1/4 cups sugar | 1 cup whipping cream |
| 5 cinnamon sticks | 1/8 tespoon salt | 12 large egg yolks |
| 1 | Combine milk, 1 cup sugar, cream, cinnamon sticks, and salt in heavy large saucepan. Bring almost to simmer over medium-high heat. Whisk egg yolks and 1/4 cup sugar in large bowl. Gradually whisk in hot milk mixture. Return custard to saucepan and stir constantly over low heat until custard thickens, about 4 minutes (do not boil). Transfer custard to large bowl set over another large bowl of ice water; let cool 30 minutes, stirring often. Cover and chill custard overnight. |
| 2 | Strain custard. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze. |