Helado De Canela (Spanish Cinnamon Ice Cream) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A taste of Spain on the cold side. Freeze time is however long your machine takes. Ingredients:
2 cups whole milk |
2 cups heavy cream |
1/2 vanilla bean |
1 1/2 cups sugar |
6 (1 inch) cinnamon sticks |
1 teaspoon ground cinnamon |
10 large egg yolks |
2 teaspoons vanilla |
2 tablespoons cinnamon schnapps |
Directions:
1. CINNAMON MILK/CREAM:
2. Combine the milk, cream, vanilla bean (pod and seeds), sugar and cinnamon (stick and ground) in a large, heavy non-corrosive saucepan (preferably enameled cast iron).
3. Bring to a boil, stirring frequently, then simmer, covered, over medium-low heat for 10 minutes.
4. Remove from the fire.
5. CUSTARD:.
6. Beat the egg yolks until runny.
7. Slowly whisk in 1 cup of the hot milk mixture, then whisk the yolk mixture into the milk remaining in the saucepan.
8. Return the pan to medium-low heat and cook, stirring almost constantly, until the custards has thickened enough to coat a wooden spoon (it should be 185-190 degrees), 7 to 10 minutes.
9. Do not let the mixture come near a boil or the egg yolks will curdle. Immediately strain through a fine-mesh sieve, then stir in the vanilla and cinnamon schnapps and cool to room temperature, stirring occasionally. If there is time, cover and chill before freezing.
10. ICE CREAM:.
11. Scrape the custard into the canister of your ice cream freezer and freeze according to the manufacturer's directions. For a firmer ice cream, ripen for several hours by placing in your freezer.
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