On the heels of my pastry course, my wonderful husband encouraged me to invest in some new kitchen gadgets to help further my baking skills and start taking my ice cream obsession to another level.
After much research, I settled on the KitchenAid Classic Plus™ Series 4.5 Quart Tilt-Head Stand Mixer and the Ice Cream Maker Attachment to go with it, and am totally in love. It’s the perfect size for my kitchen and makes such a classy statement on my countertop.
The menu of delectable desserts I want to try using my new toy is long. However, the surprise arrival of the Mexican Ice Cream book suggested one of my early tests should feature a selection for my husband (he’s so subtle, isn’t he?!). I chose a more traditional option, Cinnamon-Vanilla Custard Ice Cream, as the best compromise.
This is an egg yolk-based ice cream with milk, versus cream, resulting in a very creamy, but not too heavy treat.
To get the cinnamon flavor, first steep milk, sugar, salt and cinnamon sticks.
Whisk together egg yolks and corn starch, and then very carefully combine the cinnamon milk mixture, stirring until it begins to thicken to a custard.
The custard is then strained into a bowl sitting in other larger bowl filled with ice. Add in vanilla and stir until the mixture is cool. Then cover it all up and refrigerate overnight.
Finally, the next day is when the real magic happens. Pour it into the ice cream maker, churn for 20-30 minutes, and there you have it!
If you just can’t wait any longer, it’s good enough to eat either straight from the ice cream maker in more of a soft serve form. Or, if you can exercise some patience, allow it to spend a few extra hours in the freezer. Either way, it doesn’t firm up terribly hard, so eat it fast because it melts quickly (not that you’ll be able to hold off much longer anyway)!
The cinnamon flavor adds just enough spicy interest against the vanilla to be a decadent treat all on its own, no toppings needed. But if you are craving a little something extra, try paring with my recipe for Fig and Almond Cake.
Cinnamon-Vanilla Custard Ice Cream
Makes: about 1 quart
- 3 cups whole milk
- 3/4 cup sugar
- 1/2 tsp salt
- 2 cinnamon sticks, broken into small bits
- 6 egg yolks
- 3 Tbls cornstarch
- 1 1/2 Tbls vanilla extract
- In a saucepan, bring milk, sugar, salt and cinnamon to a simmer over medium heat, stirring to dissolve the sugar. Remove from heat and allow to steep for 1 hour.
- Pour the milk through a fine-mesh strainer into a bowl; discard the cinnamon.
- Return the milk to the saucepan and bring to a simmer again over medium heat.
- Meanwhile, partially fill a large bowl with ice and water; place a medium bowl in the ice water, and set a fine-mesh strainer over the top.
- In a small bowl, whisk together the egg yolks and cornstarch.
- Once the milk reaches a simmer, gradually ladle half of the milk into the egg mixture, whisking constantly. Whisk this back into the remaining milk in the saucepan, stirring continuously, until a thick custard begins to form and simmer. The custard should be thick enough to coat the back of the spoon (above 5 minutes).
- Pour the custard through the strainer into the bowl chilling over ice.
- Add the vanilla and stir until cool.
- Remove the bowl from the ice bath, cover and refrigerate until cold, at least 4 hours and up to overnight.
- Churn in ice cream maker, per the manufacturers instructions.
For soft-serve-like consistency, serve immediately. For a firmer ice cream consistency, transfer to a covered freezer-safe container and allow to harden in the freezer for 2-3 hours.
Original recipe from: Mexican Ice Cream