Cinnamon Caramel Ice Cream |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Simple ice cream that is wonderful with pound cake or cookies. Ingredients:
4 cups half-and-half |
1 lemon, zest of, only. cut into strips |
1 cinnamon stick |
6 egg yolks (or use egg subsitute to equal 6 eggs) |
1 1/2 cups sugar |
1 teaspoon butter, softened |
Directions:
1. In a heavy saucepan combine half-and-half, lemon zest and cinnamon stick over medium heat and bring to a simmer. Remove from heat and let steep for 10 minutes. Strain into a large bowl, discarding solids. Set aside and let cool.
2. Whisk egg yolks (or subsitute) and 1/2 cup sugar together in a large mixing bowl until thick and pale yellow.
3. Whisk in half-and-half.
4. Return mixture to saucepan and cook over medim low heat, stirring constantly with wooden spoon until thick (20-30 minutes). Remove from heat and strain into a large bowl and set aside. Cover and refrigerate until chilled (2-4 hours).
5. While custard is chilling, grease a cookie sheet with butter and set aside.
6. In a large saucepan, combine remaining sugar (1 cup) and 4 tablespoons water and bring to a simmer over medium low heat, swirling pot frequently until sugar carmalizes (20-30 minutes).
7. Immediately pour syrup onto prepared sheet, tilting pan to spread around so syrup is a thin layer. Set aside and let cool.
8. Crack carmamel into small pieces.
9. Stir into cooled custard.
10. Process in ice cream maker according to manufacturer's directions.
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