Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: Makes 1 1/2 quarts.
- 2 tsp of ground cinnamon
- 1 cup of whole milk
- 3/4 cup of sugar
- 1/2 tsp of salt
- 2 cups of heavy cream
- 6 egg yolks
1. Heat the cinnamon over low heat in a small, dry skillet until fragrant - about 2 minutes. Shake frequently to prevent burning, then cool.
2. In a medium saucepan over medium heat, warm the milk and cream and whisk in the sugar, salt and cinnamon.
3. While the milk mixture warms set a bowl over another bowl filled with ice. Place the remaining cup of cream into the now chilling bowl and set a mesh strainer on top.
4. In a separate bowl whisk together the egg yolks then slowly pour in the warm milk, whisking constantly to keep the eggs from scrambling. Pour the mixture back into the saucepan.
5. Stir the mixture constantly over medium heat with a wooden spoon or heat proof spatula, scraping the bottom as you stir. Cook until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run.
6. Pour the custard through the strainer into the cream. Stir until cool over the ice bath.
7. Refrigerate for at least 4 hours or overnight. When chilled, make according to your ice cream maker's instructions. Scoop into a container and freeze for at least two hours before serving.
For ice cream sandwiches:
8. Make the applesauce cookies and cool completely, then freeze for a couple of hours.
9. Flatten a scoop of ice cream on a chilled plate place between 2 cookies, and press gently. Freeze again before eating.