Saigon Cinnamon Ice Cream

“I had this ice cream at the Blue Talon restaurant in Williamsburg- heavenly served with a warm, peach cobbler.”
READY IN:
5hrs 30mins
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Place milk, 1 cup of the sugar, and vanilla bean in large, heavy saucepan.
  2. Over medium heat, bring to a simmer.
  3. In a separate bowl, whisk together the egg yolks with remaining ½ cup of sugar.
  4. In a steady stream, pour 1/3 of hot milk mixture into egg yolk mixture, stirring constantly.
  5. Add egg yolk mixture back into pan and whisk over medium heat until thickened- be careful not to boil.
  6. When mixture has attained a custard-like consistency, strain through a sieve into a bowl over an ice bath.
  7. Cover and place in refrigerator until chilled, about 2 hours.
  8. When thoroughly chilled, stir in the cream, salt, cinnamon and pepper.
  9. Transfer mixture to ice cream maker, and process according to manufacturer’s instructions.
  10. Transfer to a container and freeze until firm.

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