Helado de Canela ("Spanish" Cinnamon Ice Cream)

adapted by Michael McCabe

Yield: 1 1/2 quarts

Cuisine: Spanish

Categories: Custard, Dessert, Frozen, Ice Cream, Simmer

Source: Bon Appetit, November, 2002 & euroresidentes.com, 2000 Spanish Recipes

Copyright: 2006

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Software

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2 cups whole milk

2 cups heavy cream

1/2 vanilla bean

1 1/2 cups sugar

6 (1-inch) cinnamon stick

1 teaspoon ground cinnamon

10 large egg yolks

2 teaspoons vanilla

2 tablespoons Cinnamon Schnapps

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Hardware

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large, heavy, noncorrosive saucepan (preferably enameled cast iron) with cover

whisk

instant-red thermometer

wooden spoon

fine-mesh sieve

ice cream maker

air-tight freezer safe container

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The cinnamon-flavored 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.

The 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.

The 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.

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