How to Make Cinnamon Ice Cream
Using a knife, slice open the vanilla bean in half lengthwise., Heat the pan over medium-low heat and stir together the sugar, milk and cream until it begins to simmer., Crack the eggs in a small bowl., Return the pan to the heat and stir until the...
Step-by-Step Guide
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Step 1: Using a knife
Scrape out the seeds into a heavy saucepan. -
Step 2: slice open the vanilla bean in half lengthwise.
Once you see the mixture simmer, remove it from the heat. , Then, separate the yolk and the whites and beat the eggs until well blended.
Pour the eggs into the pan with the simmering sugar, milk, and cream. , This will take about 3-4 minutes.
Once time is up, remove the thickened mixture from the heat.
Do not leave this stage too long or you'll end up with custard. , After the mixture has cooled completely, pour into a suitable freezing dish (such as a baking tray with lid or cover) and place in the freezer to freeze.
Periodically every 20-30 minutes, remove from the freezer and stir the mixture.
The mixture can also be whisked over a large bowl containing ice to speed up the cooling stage. , When the ice cream has firmed up and can be scooped out with a spoon, the ice cream is ready to serve.
Use a spoon or ice cream scoop. , Add a few scoops to each bowl, top with fresh mint leaves and serve. -
Step 3: Heat the pan over medium-low heat and stir together the sugar
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Step 4: milk and cream until it begins to simmer.
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Step 5: Crack the eggs in a small bowl.
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Step 6: Return the pan to the heat and stir until the mixture thickens.
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Step 7: Whisk the cinnamon into the mixture and set it in the fridge to cool.
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Step 8: Scoop out.
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Step 9: Serve and enjoy.
Detailed Guide
Scrape out the seeds into a heavy saucepan.
Once you see the mixture simmer, remove it from the heat. , Then, separate the yolk and the whites and beat the eggs until well blended.
Pour the eggs into the pan with the simmering sugar, milk, and cream. , This will take about 3-4 minutes.
Once time is up, remove the thickened mixture from the heat.
Do not leave this stage too long or you'll end up with custard. , After the mixture has cooled completely, pour into a suitable freezing dish (such as a baking tray with lid or cover) and place in the freezer to freeze.
Periodically every 20-30 minutes, remove from the freezer and stir the mixture.
The mixture can also be whisked over a large bowl containing ice to speed up the cooling stage. , When the ice cream has firmed up and can be scooped out with a spoon, the ice cream is ready to serve.
Use a spoon or ice cream scoop. , Add a few scoops to each bowl, top with fresh mint leaves and serve.
About the Author
Nathan Robinson
A seasoned expert in education and learning, Nathan Robinson combines 5 years of experience with a passion for teaching. Nathan's guides are known for their clarity and practical value.
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