Saigon Cinnamon Ice Cream Recipes

SAIGON CINNAMON ICE CREAM

Steps:

• Place milk, 1 cup of the sugar, and vanilla bean in large, heavy saucepan.
• Over medium heat, bring to a simmer.
• In a separate bowl, whisk together the egg yolks with remaining ½ cup of sugar.
• In a steady stream, pour 1/3 of hot milk mixture into egg yolk mixture, stirring constantly.
• Add egg yolk mixture back into pan and whisk over medium heat until thickened- be careful not to boil.
• When mixture has attained a custard-like consistency, strain through a sieve into a bowl over an ice bath.
• Cover and place in refrigerator until chilled, about 2 hours.
• When thoroughly chilled, stir in the cream, salt, cinnamon and pepper.
• Transfer mixture to ice cream maker, and process according to manufacturer's instructions.
• Transfer to a container and freeze until firm.

CINNAMON ICE CREAM

Steps:

• Break cinnamon stick into a food processor. Add sugar and process until finely ground.
• In a small pot, simmer heavy cream, milk, cinnamon sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

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.