Making homemade ice cream is one of the most rewarding activities I know, and this flavor is one of my favorites.
Makes About 1 Quart
Prepare the ice cream base:
In a heavy nonreactive saucepan, stir together the cream, milk, 1/4 cup sweetener and salt over medium heat. Meanwhile, in a medium bowl, whisk the yolks to break them up. Then whisk in ¼ cup sugar substitute until smooth.
Combine the cream & yolks:
When the cream mixture comes to a mere simmer, carefully scoop out about ½ cup of the hot cream mixture and add to the bowl with the egg yolks, stirring constantly. Add another ½ cup of the hot cream to the egg yolks. Then stir the cream in the saucepan as you slowly pour the egg/cream mixture from the bowl into the saucepan.
Continue preparing the base:
Continue heating the mixture carefully over medium heat, stirring constantly until it is thickened. Do not let the mixture exceed a mere simmer. After 1 or 2 minutes, check the consistency by dipping a wooden spoon or spatula into the mixture. Then run your index finger across the back. If a clear path is held, the base is ready.
Prepare to chill the base:
Strain the base through a fine-mesh strainer into a clean bowl. Immediately set the bowl in an ice-water bath until the base is cool, stirring occasionally. Remove from the ice-water bath, cover with plastic wrap and chill in the fridge for at least 2 hours, preferably overnight.
Add the vanilla and cinnamon to the mixture and stir until well blended.
Add the extract and spice:
Remove the base from the fridge and stir in the vanilla and cinnamon until well blended. (see Notes)
Finish the ice cream:
Freeze in your ice cream machine according to the manufacturer’s instructions and serve.
Notes: While you can freeze the ice cream for a firmer result, I recommend consuming it right away.
Ingredients
Directions
Prepare the ice cream base:
In a heavy nonreactive saucepan, stir together the cream, milk, 1/4 cup sweetener and salt over medium heat. Meanwhile, in a medium bowl, whisk the yolks to break them up. Then whisk in ¼ cup sugar substitute until smooth.
Combine the cream & yolks:
When the cream mixture comes to a mere simmer, carefully scoop out about ½ cup of the hot cream mixture and add to the bowl with the egg yolks, stirring constantly. Add another ½ cup of the hot cream to the egg yolks. Then stir the cream in the saucepan as you slowly pour the egg/cream mixture from the bowl into the saucepan.
Continue preparing the base:
Continue heating the mixture carefully over medium heat, stirring constantly until it is thickened. Do not let the mixture exceed a mere simmer. After 1 or 2 minutes, check the consistency by dipping a wooden spoon or spatula into the mixture. Then run your index finger across the back. If a clear path is held, the base is ready.
Prepare to chill the base:
Strain the base through a fine-mesh strainer into a clean bowl. Immediately set the bowl in an ice-water bath until the base is cool, stirring occasionally. Remove from the ice-water bath, cover with plastic wrap and chill in the fridge for at least 2 hours, preferably overnight.
Add the vanilla and cinnamon to the mixture and stir until well blended.
Add the extract and spice:
Remove the base from the fridge and stir in the vanilla and cinnamon until well blended. (see Notes)
Finish the ice cream:
Freeze in your ice cream machine according to the manufacturer’s instructions and serve.