A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cinnamon Ice Cream
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- #28052
This ice cream is made with a rich vanilla bean custard base and gently infused with cinnamon. Smooth and delicious.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
3 cups heavy whipping cream
1 1/2 cup whole milk
2 vanilla beans
1 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons sugar
6 large egg yolks
2 1/2 teaspoons ground cinnamon
8 cinnamon sticks
directions
Combine the cream and milk in a saucepan over medium-low heat. Split the vanilla beans lengthwise and, using a sharp knife, scrape the seeds into the cream mixture. Add the vanilla bean pods to the cream. Bring the mixture just to a simmer (do not let it boil).
In a bowl, whisk together the sugar and egg yolks until uniform in color. While whisking, slowly add about 2 cups of the hot cream mixture to the egg yolk mixture. Transfer the mixture back to the saucepan and continue to cook over medium-low heat until it thickens into a custard-like mixture, about 6 minutes. Do not let the custard boil.
Strain the custard mixture into a bowl through a mesh sieve. Discard the vanilla beans.
Whisk the ground cinnamon into the custard mixture. Cover the bowl and chill for 3 hours or until very cold.
Transfer the chilled custard mixture to an ice cream machine and process according to the manufacturer's instructions. Serve the ice cream in individual bowls with cinnamon sticks as garnish.
nutrition data
527 calories, 39 grams fat, 44 grams carbohydrates, 6 grams protein per serving. This recipe is low in sodium.
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reviews & comments
July 15, 2011
We tested this recipe as part of our 31 days of ice cream project for National Ice Cream Month. Wow. It is SO good. The texture is almost like a frozen mousse and the cinnamon flavor is the perfect strength. Delicious eaten alone as a dessert or served with cake or pie.