Cinnamon Ice Cream (Video)

Make a cinnamon syrup:

In a saucepan combine:
1 generous cup sugar
6 tablespoons water
1 and ½ tablespoons of ground cinnamon
Cook the mixture over low heat, stirring constantly until it is smooth and the sugar is dissolved.  Set the syrup aside.
In the top of a double boiler scald 3 cups milk (get very hot but do not boil).  Stir in ¾ cup sugar until it is dissolved.  Beat 1 egg yolk in a small bowl then whisk in a large spoonful of the hot milk (this brings egg closer to temperature of milk so that they won’t become scrambled eggs!)  Slowly add egg to milk mixture in double boiler, increase heat to medium high and cook, stirring or whisking constantly, until the mixture thickens slightly (it will coat the back of a spoon).  Remove pan from heat. Stir in cinnamon syrup, 2 cups of heavy cream, and 1 teaspoon of vanilla.   Let mixture cool enough that you can pour it into a container, then chill in refrigerator several hours or overnight for a smoother ice cream.
Freeze according to your freezer directions.  I use an electric Cuisinart freezer which requires no ice (must divide into two batches since freezer is small).  Store in a plastic container.  Place plastic wrap directly over top of ice cream to prevent freezer burn.  Let soften before serving.  Will keep for weeks.   Perfect on apple pie, carrot cake or great by itself.     
Recipe from Janis Gunselman


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