Recipe#8752

Title: Cinnamon Icecream

From: "B. Keith Montgomery" bkeith@direcpc.com 
 Newsgroups: rec.food.recipes 
 Subject: Cinnamon Ice Cream 
 Date: 19 Feb 1998 07:16:46 -0700 
 Message-ID: <34EBEE72.7DED3E8C@direcpc.com> 

6 cup Half and half
 1 oz Cinnamon stick;- in small pieces
 1 Vanilla bean; split length
 2 1/2 cup Sugar
 12 Egg yolks
 4 cup Whipping cream
 Strawberry for garnish
 Combine half and half, cinnamon sticks and vanilla bean in heavy large
 saucepan. Scald over very low heat. Remove from heat, cover and let
 stand at room temperature at least 1 hour. Combine sugar and egg
 yolks in large bowl of electric mixer and beat at high speed until
 mixture forms slowly dissolving ribbon when beaters are lifted.
 Reheat half and half over low heat. Gradually beat 2 cups half and
 half into egg yolk mixture. Stir yolk mixture into remaining half and
 half. Cook over low heat, stirring constantly, until thermometer
 registers 180~ and custard coats back of spoon; do not boil.
 Immediately transfer custard to large bowl. Cool at least 2 hours. If
 possible, cover and refrigerate for several hours or overnight.
 Strain custard, discarding cinnamon and vanilla bean. Whisk in
 whipping cream. Transfer to ice cream maker (in batches if necessary)
 and freeze according to manufacturer's instructions. To serve, spoon
 into large bowl and garnish with fresh strawberries. Makes 1 gallon.