Equipment
- ice cream maker
Ingredients
- 2 cups heavy cream
- 1 cup whole milk (or substitute ¾ cup 2% milk + ¼ cup heavy cream)
- 1½ tsp ground cinnamon
- ½ cup packed brown sugar
- 1 stick cinnamon
- 5 egg yolks
- 1 tsp vanilla
Instructions
- Add 2 cups heavy cream, 1 cup whole milk, 1½ tsp ground cinnamon, and ½ cup packed brown sugar to a medium sauce pan. Whisk to combine. Drop in the cinnamon stick.
- Bring cream mixture to a simmer, stirring continuously. When you see bubbles forming at the edges, give it another 1-2 minutes (it should never come to a boil). Remove from the heat.
- Add the 5 egg yolks to a medium bowl and whisk together.
- Add ½ cup of the cream mixture into the eggs, making sure to whisk the entire time. Give it a minute, then repeat this procedure 2x more. Here, we're trying to bring the eggs up to temperature without scrambling them.
- Once you have a smooth consistency, slowly pour the mixture back into the remaining cream mixture, whisking the entire time.
- Cook over medium heat until the mixture is thick enough to coat the back of a spoon. That means when you dip a spoon into the mixture, the entire back will remain coated evenly, even after excess drips off.
- Optional: It can help the texture of the custard to strain it through a fine mesh strainer. Especially if you see a few small lumps that might be eggy (as opposed to clumps of cinnamon). If you're a custard pro and don't have lumps, you may skip this step.
- Add to a storage container. My batch was about 3½ cups or 850ml of liquid (3 cups and 800ml after straining) and fit in a 24oz mason jar. Refrigerate at least 4 hours or overnight.
- Add the chilled base to the canister of your ice cream churn and churn according to manufacturer's instructions.
- You can eat it immediately, but the mixture will have more of a soft-serve texture. For a harder ice cream, add to a freezer-safe container and freeze for 2+ hours or until desired consistency.
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