We started making homemade ice cream during quarantine and now we’re hooked. It’s just so much better. In the past I’d had a few fails and deemed it “too hard” but then I saw the kids making it on Kid’s Baking Championship and I put on my big girl pants and got to work. Two pieces of kitchen equipment are necessary – if you don’t have them this won’t work for you. One is a thermometer that goes to 170 degrees. Another is an ice cream maker. I have several recipes for ice cream on this site that don’t use an ice cream maker but honestly, they aren’t as good.
This is my go-to vanilla, from Alton Brown. Once you’ve got a go-to vanilla you can make all kinds of flavors. Saving this mostly so that I have it – I look at this site as my recipe database and this is one I’ll need time and time again.
Cinnamon Ice Cream
3 c. half and half
1 c. heavy cream
9 oz sugar (1 c. + 3 tbsp)
6 large egg yolks
1 tsp. vanilla extract
1 tsp. cinnamon
- Heat half and half and cream in a medium saucepan over low heat.
- Meanwhile, using an electric mixer, beat yolks and sugar until pale.
- Once liquid bubbles, add to egg mixture in a SLOW stream, mixing on low. Once about 3/4 of milk mixture as been added to egg mixture, return combo to the saucepan over medium low heat.
- Cook, whisking continuously until mixture hits 175 degrees and thickens slightly (trust your temp more than “thickness”). Remove from heat and place in ice bath (place saucepan in a large bowl filled with ice). Whisk occasionally as it cools.
- Add vanilla and cinnamon and remove to a Tupperware – refrigerate until fully chilled.
- Mix in ice cream maker for 20 minutes or however your particular maker works. Place in sealed container and freeze until fully hard.
