Name: Cinnamon Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 582 g / 1 lb 4.53 oz / 11.63% heavy cream; 349 g / 12.31 oz / 6.98% egg yolks; 3.59 kg / 7 lb 14.63 oz milk, hot; 250 g / 8.82 oz cinnamon sticks, toasted and crushed; 782 g / 1 lb 11.58 oz / 15.63% sugar; 3.29 kg / 7 lb 4.05 oz / 65.76% Cinnamon-Infused Milk

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 /

Method

For the Infused Milk: Steep the cinnamon sticks in the hot milk for about 30 minutes.
Strain the milk through a fine-mesh strainer.
For the Ice Cream Base: Make the ice cream base according to the Classic Ice Cream Method.
Strain the base through a fine-mesh strainer and cool over an ice bath

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Ingredients

Cinnamon-Infused Milk

Method

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