Cinnamon Ice Cream

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Cinnamon-Infused Milk

  • 250 g / 8.82 oz cinnamon sticks, toasted and crushed
  • 3.59 kg / 7 lb 14.63 oz milk, hot

Ice Cream Base

  • 3.29 kg / 7 lb 4.05 oz / 65.76% Cinnamon-Infused Milk
  • 582 g / 1 lb 4.53 oz / 11.63% heavy cream
  • 782 g / 1 lb 11.58 oz / 15.63% sugar
  • 349 g / 12.31 oz / 6.98% egg yolks

Method

  1. For the Infused Milk: Steep the cinnamon sticks in the hot milk for about 30 minutes.
  2. Strain the milk through a fine-mesh strainer.
  3. For the Ice Cream Base: Make the ice cream base according to the Classic Ice Cream Method.
  4. Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.
  5. Once the base has aged, churn to the desired consistency.
  6. Harden for at least 2 hours and up to 4 hours. Reserve until needed.