Most of the time I don’t bother with making a custard base for my homemade ice creams. I generally lack the patience to wait for it to cool completely before churning. The results of non-cooked ice cream are quite good but if you want to take your ice cream to the next level of smooth creaminess, I highly recommend taking the time to cook up a custard.
Here’s how to make this slightly spicy ice cream:
First, gather all of your ingredients: milk, cream, salt, eggs (just the yolks), sugar (I used evaporated cane juice), pure vanilla, and (of course) cinnamon.
Separate the whites and yolks of your eggs. Set the whites aside.
Pour the sugar into the yolks.
Whisk together until well combined.
Bring the milk, cream, and salt to a simmer.
SLOWLY pour half of the hot milk mixture into the egg mixture while whisking constantly.
Pour this mixture back into the pot.
Bring the mixture back up to a simmer, stirring constantly, until thickened. You can tell when the custard is done when it coats the back of a wooden spoon, like so. I think I cooked mine a little too long, but that’s okay.
Pour the custard through a fine-mesh sieve into a heat-proof bowl. This ensures that there’s no lumpies in the finished ice cream.
Add 2 teaspoons of ground cinnamon (I know it doesn’t seem like a lot, but cinnamon really packs in the flavor) …
… and 1 teaspoon of pure vanilla extract.
Whisk it all together until well combined. Press plastic wrap onto the surface of the custard and refrigerate until completely cold, at the very least 4 hours or (even better) overnight.
Once your custard is nice and chilled, it’s time to churn!
Churn according to the instructions that came with your ice cream maker. Scrape into a freezer-safe bowl and let harden in the freezer.
This ice cream is wonderful all on its own but I think it would be amazing with a warm bowl of cobbler or some toasty pecans sprinkled on top.
Note: I’m pretty sure I cooked my custard longer than recommended. This made for a very smooth, thick ice cream. I’m not complaining!
Thank you so much, Amy, for sharing this recipe with us. Visit her blog, Gastronome Tart, for more recipes like this!
The perfect topping for all those apple and pumpkin desserts this fall. In this picture it is the perfect topping for this caramel apple crisp!
- 1 cup Milk
- 2 cups Heavy Cream
- 1 pinch Salt
- 5 whole Egg Yolks
- ¾ cups Sugar
- 1 teaspoon Vanilla
- 2 teaspoons Ground Cinnamon
1. In a saucepan, heat the milk, cream and salt to a simmer.
2. Meanwhile, mix the egg yolks with the sugar and once the milk mixture is brought to a simmer, pour half of the milk mixture into the egg yolks and whisk the yolks the entire time.
3. Add the yolk and half of the milk mixture back into the saucepan. Bring to a simmer again and cook, stirring constantly until the custard has thickened, about 6-8 minutes.
4. Strain mixture through a fine sieve and then add the vanilla and cinnamon. Stir and then refrigerate the covered mixture for about 4 hours or preferably overnight.
5. Process the custard in your ice cream maker according to manufacturer’s directions. Makes one quart.
Erica Kastner has always been one of our most cherished members of the Tasty Kitchen community. She shares her wonderful recipes and amazing food photography on her blog, Buttered Side Up, and she also writes about crafts and posts more of her beautiful photography in her personal blog, Simple Days. There really isn’t much that this amazing young wife and mother can’t do, and we’re thrilled she does some of it here.