Saigon Cinnamon Ice Cream |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 6 |
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I had this ice cream at the Blue Talon restaurant in Williamsburg- heavenly served with a warm, peach cobbler. Ingredients:
4 cups whole milk |
1 1/2 cups sugar, divided |
1/2 vanilla bean, split and scraped |
8 egg yolks |
2 cups heavy cream |
1 pinch salt |
1 1/2 tablespoons saigon cinnamon |
1/2 teaspoon finely ground black pepper |
Directions:
1. Place milk, 1 cup of the sugar, and vanilla bean in large, heavy saucepan.
2. Over medium heat, bring to a simmer.
3. In a separate bowl, whisk together the egg yolks with remaining 1/2 cup of sugar.
4. In a steady stream, pour 1/3 of hot milk mixture into egg yolk mixture, stirring constantly.
5. Add egg yolk mixture back into pan and whisk over medium heat until thickened- be careful not to boil.
6. When mixture has attained a custard-like consistency, strain through a sieve into a bowl over an ice bath.
7. Cover and place in refrigerator until chilled, about 2 hours.
8. When thoroughly chilled, stir in the cream, salt, cinnamon and pepper.
9. Transfer mixture to ice cream maker, and process according to manufacturer’s instructions.
10. Transfer to a container and freeze until firm.
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