Cinnamon Ice Cream

This ice cream is inspired by yet another seasonal Graeter’s Ice Cream flavor. If you have never tried Graeter’s ice cream you are seriously missing out! I guess until a Graeter’s ice cream store opens here in Peoria, I will have to keep recreating my own. This ice cream tastes just like a snickerdoodle in a creamy ice cream form.

Since Andrew and I are originally from Columbus, Ohio we always served Graeter’s Cinnamon Ice Cream alongside our slice of pumpkin or apple pie at Thanksgiving. Unfortunately the closest Graeters to us now is six hours away! Our local grocery store stocks the best-selling Graeters Ice Cream flavors, but not the seasonal ones. This Thanksgiving you can bet we will be serving cinnamon ice cream, but this time it will be homemade. :) Rich and creamy with just the right amount of cinnamon this is the perfect dessert for Thanksgiving, with or without the pie! ;)

Cinnamon Ice Cream

Ice cream that tastes just like a snickerdoodle in a creamy ice cream form.

Yield: 1 quart

Ingredients:

1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup granulated sugar
4 inch piece vanilla bean, slit lengthwise and seeds removed, pod reserved
4 large egg yolks
2 teaspoons ground cinnamon

Directions:

Set a fine mesh strainer over a medium sized bowl and set the bowl over a large container of ice water.
In a medium saucepan over medium heat, heat the milk, cream, 1/2 cup sugar and the vanilla seeds and pod, stirring occasionally to break up the vanilla seeds, until steam appears and the liquid is hot (175 degrees) about 5 minutes.
When the milk mixture is cooking, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees).
Pour the custard mixture into the strainer bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath and add cinnamon. Cover tightly with plastic wrap and refrigerate until very cold (40 degrees), about 3 hours.
Remove and discard the vanilla pod from the custard (or add the vanilla extract, if using) and stir well. Pour the custard into the ice cream machine canister and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream, about 20 minutes. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours.

Recipe Note:
Two teaspoons of vanilla extract may be substituted for the vanilla bean. Stir it into the chilled custard just before churning.

Source: adapted from Cook's Illustrated Vanilla Ice Cream

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