Helado De Canela Spanish Cinnamon Ice Cream Recipes
HELADO DE CANELA (SPANISH CINNAMON ICE CREAM)
Make and share this Helado De Canela (Spanish Cinnamon Ice Cream) recipe from Food.com.
Provided by Annacia
Categories Frozen Desserts
Time 25m
Yield 1 qt
Number Of Ingredients 9
Steps:
- CINNAMON MILK/CREAM:
- Combine the milk, cream, vanilla bean (pod and seeds), sugar and cinnamon (stick and ground) in a large, heavy non-corrosive saucepan (preferably enameled cast iron).
- Bring to a boil, stirring frequently, then simmer, covered, over medium-low heat for 10 minutes.
- Remove from the fire.
- CUSTARD:.
- Beat the egg yolks until runny.
- Slowly whisk in 1 cup of the hot milk mixture, then whisk the yolk mixture into the milk remaining in the saucepan.
- Return the pan to medium-low heat and cook, stirring almost constantly, until the custards has thickened enough to coat a wooden spoon (it should be 185-190 degrees), 7 to 10 minutes.
- Do not let the mixture come near a boil or the egg yolks will curdle. Immediately strain through a fine-mesh sieve, then stir in the vanilla and cinnamon schnapps and cool to room temperature, stirring occasionally. If there is time, cover and chill before freezing.
- ICE CREAM:.
- Scrape the custard into the canister of your ice cream freezer and freeze according to the manufacturer's directions. For a firmer ice cream, "ripen" for several hours by placing in your freezer.
Nutrition Facts : Calories 3673.5, Fat 237.2, SaturatedFat 135, Cholesterol 2798.7, Sodium 459, Carbohydrate 344.3, Fiber 1.2, Sugar 328, Protein 52.5
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- Fill a large bowl halfway with ice and water and set aside. Combine cream, milk, sugar, canela, and salt in a large saucepan and bring to a simmer over medium heat. Simmer, stirring occasionally until sugar is dissolved, about 5 minutes.
- Whisk egg yolks vigorously in a large bowl until foamy and light in color, about 3 minutes. Remove cream mixture from heat and slowly pour about 1 cup into the yolks, whisking constantly.
- Pour cream-egg mixture back into the saucepan and cook over medium heat stirring constantly, until custard coats the back of the spoon, about 5 minutes. Do not let it boil.
- Remove custard from the heat and strain in to a large heatproof bowl. Remove canela from the strainer and return to custard. Place the bowl of custard into the bowl of ice water and chill 10-15 minutes, stirring occasionally.
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