Mean Mr Cinnamon Custard Cinnamon Ice Cream Recipes

Steps:

• In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
• Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

Steps:

• Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans (or add 1 tsp of the vanilla extract). Bring just to simmer.
• Whisk sugar and yolks in large bowl to blend.
• Gradually whisk hot cream mixture into the sugar and yolk mixture in the large bowl (Make sure to coddle the eggs by whisking a small amount of the hot mixture to the eggs BEFORE adding the rest). Return mixture to same saucepan.
• Continuously stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 minute (do not boil).
• Strain into large bowl.
• Whisk in ground cinnamon and add the last 1/2 tsp of vanilla extract.
• Chill until cold, about 2 hours. I've found it's easier to chill if it's in a metal bowl.
• Transfer custard to ice cream maker and process according to manufacturer's instructions.
• Transfer ice cream to a covered container and freeze until firm.

Steps:

• Combine milk, 1 cup sugar, cream, cinnamon sticks, and salt in heavy large saucepan. Bring almost to simmer over medium-high heat. Whisk egg yolks and 1/4 cup sugar in large bowl. Gradually whisk in hot milk mixture. Return custard to saucepan and stir constantly over low heat until custard thickens, about 4 minutes (do not boil). Transfer custard to large bowl set over another large bowl of ice water; let cool 30 minutes, stirring often. Cover and chill custard overnight.
• Strain custard. Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze.

Steps:

• Break cinnamon stick into a food processor. Add sugar and process until finely ground.
• In a small pot, simmer heavy cream, milk, cinnamon sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Steps:

• Put the milk in a pan with the cinnamon stick and bring to the boil. In a bowl, whisk together the yolks, sugar and ground cinnamon. Discard the cinnamon stick, then strain the hot milk over the yolks, whisking continuously.
• Pour the custard mix back into a pan and cook on a low-ish heat for 8-10 mins, stirring constantly until thickened. Whisk the custard into the cream, then cool, chill and freeze in an ice-cream maker.