¾ cup (150g) sugar
pinch of salt
four 3-inch (8cm) cinnamon sticks, broken up*
2 cups (480ml) heavy cream
5 large egg yolks
Warm the milk, sugar, salt, cinnamon sticks and 1 cup (240ml) of the cream in a medium saucepan. When it comes to a boil, cover, remove from the heat and let steep at room temperature for 1 hour – mine steeped for almost 2 hours.
Rewarm the cinnamon-infused milk mixture; pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.
In a separate bowl, whisk together the egg yolks. Slowly pour the warm mixture into the yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium-low hear with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula – do not let it boil.
Pour the custard through the strainer into the cream and discard the cinnamon sticks. Set aside to cool then refrigerate for at least 5 hours.
Freeze it in your ice cream maker according to the manufacturer’s instructions.
* the original recipe calls for 10 sticks, but I got distracted and used only 4; since they were strong (the Fauchon cinnamon sticks I got from my friend Clarice) the cinnamon flavor was subtle, but noticeable.
Makes 1 quart (1 liter
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