Mean Mr Cinnamon Custard Cinnamon Ice Cream Recipes

CINNAMON ICE CREAM

Steps:

• In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
• Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

MEAN MR. CINNAMON CUSTARD (CINNAMON ICE CREAM)

Steps:

• Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans (or add 1 tsp of the vanilla extract). Bring just to simmer.
• Whisk sugar and yolks in large bowl to blend.
• Gradually whisk hot cream mixture into the sugar and yolk mixture in the large bowl (Make sure to coddle the eggs by whisking a small amount of the hot mixture to the eggs BEFORE adding the rest). Return mixture to same saucepan.
• Continuously stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 minute (do not boil).
• Strain into large bowl.
• Whisk in ground cinnamon and add the last 1/2 tsp of vanilla extract.
• Chill until cold, about 2 hours. I've found it's easier to chill if it's in a metal bowl.
• Transfer custard to ice cream maker and process according to manufacturer's instructions.
• Transfer ice cream to a covered container and freeze until firm.

ATKINS CINNAMON CUSTARD

Steps:

• In a medium-size heavy saucepan, combine heavy cream and cinnamon. Heat over medium heat, whisking constantly to thoroughly blend cinnamon into cream, just until cream begins to steam (do not boil). Remove from heat.
• Heat oven to 300°F.
• In a medium bowl, whisk eggs, egg yolks, sugar substitute and salt together until pale yellow and slightly thickened. Using a soup ladle and whisking constantly, very gradually pour in the hot cream. When all the cream has been added, whisk in the vanilla extract.
• Pour about 1/2 cup cream mixture into each of six 4-ounce custard cups (or pour entire mixture into a 2-quart round baking dish). Place the cups or baking dish in a roasting pan. Carefully pour enough boiling water in the roasting pan to come halfway up the sides of the cups or baking dish.
• Bake until custard is still slightly loose in center, about 30 minutes (for the baking dish, bake about 5 minutes more). Using an oven mitt, carefully remove cups from water bath.
• To unmold, chill custard for at least 4 hours or overnight. Run a knife around edge of custard cups to loosen, invert onto a serving plate, and top with caramel syrup (optional).
• Serve warm, at room temperature, or cold; top each serving with 1 tablespoon caramel syrup.