Desserts
Cinnamon Spice Ice Cream
Cinnamon Spice Ice Cream
309 Calories (65% from fat)
carb. 24g
pro. 4g
fat 23g
sat. fat 13g
chol. 239mg
sod. 40mg
calc. 96mg
fiber 0g
carb. 24g
pro. 4g
fat 23g
sat. fat 13g
chol. 239mg
sod. 40mg
calc. 96mg
fiber 0g
Ingrédients
- 2 cups whole milk
- 2 cups heavy cream
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 6 whole cinnamon sticks
- 4 whole cloves
- 2 whole allspice berries
- 8 large egg yolks
- 1 teaspoon vanilla
Preparation
- Combine milk, cream, ¼ cup of each sugar, cinnamon, cloves, and allspice berries in Cuisinart® MultiClad 3-¾ quart saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Remove from the heat and cover. Let stand for one hour to steep.
- Strain the mixture; discard the cinnamon sticks, cloves and allspice berries. Return the milk mixture to the saucepan. In a medium bowl, use a Cuisinart® SmartPower™ 9-Speed Hand Mixer with Chef's Whisk on Speed 3 to beat egg yolks and remaining sugar until well blended and thick. Bring the milk mixture to a simmer. Use Speed 1 to whisk the2 cups of the hot milk mixture into the yolk mixture; return to the saucepan. Stir the mixture over medium-low heat with a wooden spoon, until it thickens and becomes a custard that will leave a path on the back of the wooden spoon when a finger is drawn across it -- do not allow the mixture to boil! Pour through a strainer into a medium bowl.
- Cover with plastic wrap or waxed paper directly on the surface of the custard. Chill until very cold, at least 8 hours. Stir the chilled custard mixture.
- Assemble a Cuisinart® Automatic Frozen Yogurt - Ice Cream and Sorbet Maker (be sure the chiller bowl is totally frozen). Turn on the machine; pour the liquid mixture into the freezer bowl and let mix until thickened, about 25 - 30 minutes. Turn the machine OFF. The ice cream will have a soft, creamy texture. If desired, transfer the sorbet to an airtight container and place in the freezer for about 2 hours (or longer) until firm.
- If made ahead, take ice cream out of freezer 10- 15 minutes before serving.