Homemade Cinnamon Ice Cream
11-Oct-2008
Last week my dinner club met and I had responsibility for dessert. The theme was "fresh from the farm". The host was making a main dish that included pears or I may have chosen them. Instead I decided to go with another of my favorite fall fruits, apples. I made an apple crisp but I used a recipe that was brand new to me and was nothing like any apple crisp I’ve had before. In, fact, it seemed to be somewhere between a crisp and a cobbler.
It was a really great recipe, whatever it was! The recipe was from Greg Atkinson’s Entertaining in Northwest Style
. Greg is a really great local chef who has created wonderful food at some of the top restaurants in the area. Now he lives a little quieter life, although he always seems to be super busy. I find all of his recipes from this book easy to follow and always a success.
. Greg is a really great local chef who has created wonderful food at some of the top restaurants in the area. Now he lives a little quieter life, although he always seems to be super busy. I find all of his recipes from this book easy to follow and always a success. Along with the crisp he had a recipe for Cinnamon Ice Cream. This is a super rich ice cream and is perfect when you place a cold scoop of it on the hot crisp!
The photos are not the crisp from his book. My photos from dinner club just weren’t really good at showing off the ice-cream. This is my standard fruit crisp and the ice cream is great with it, too. I can think of lots of uses for this cinnamon treat and I bet you can, too.
Cinnamon Ice Cream
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2 c. milk
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3 Tbsp. ground cinnamon
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6 egg yolks
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1 c. sugar
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2 c. heavy cream
Put the milk in a small saucepan with the cinnamon over medium heat. Stir until well combined. Cook, stirring now and then, until the milk is steaming hot but not quite boiling.
While the milk is heating put the egg yolks in a large mixing bowl with the sugar and beat until the mixture is light and fluffy. Stir about one-third of the hot milk into the egg yolk mixture, then transfer the mixture to the saucepan and cook, stirring, until the mixture is once again steaming hot but not quite boiling. Take the custard off the heat and transfer it to the bowl used for the egg yolks.
Chill the custard completely, then stir in the cream and freeze in an ice-cream maker according to instructions.
Culinary Fool 
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