The Slow U: Ice Cream of Sugar and Snow Event was a great success this past week. We had a capacity crowd and a great talk by Jeri Quinzio followed by a cool demo by Ben Van Leeuwen. Ben showed the crowd the secret behind his Trucks' newest ice cream flavor Cinnamon. Turns out though this is a new flavor, historically its actually one of the oldest. Ben's Recipe for the Cinnamon Ice Cream is after the jump. Plus we'll have some video highlights of the event soon!
Cinnamon Ice Cream Recipe
Courtesy of Ben Van Leeuwen, owner Van Leeuwen Artisan Ice Cream Company
Ingredients:
Five, four inch pieces of cinnamon bark (ceylon cinnamon crushed into half inch pieces)
1 pint of cream
3/4 cup sugar
1 pint of whole milk
7 egg yolks
In a double boiler mix the milk and 1/2 cup of sugar, with the crushed cinnamon sticks and heat to 160 degrees for ten minutes. Add the cream and keep at 160 degress. Let the mixture steep for twenty minutes.
Next, Whisk 1/4 cup sugar with the egg yolks vigorously for 90 seconds. Bring the milk/cream mixture back to 155 degrees and slowly pour 1/2 cup into the egg yolks stirring with a wooden spoon.
Then transfer all of the egg yolk mixture into double boiler with the milk/cream and continue to heat. Stir constantly until you can run your finger over the wooden spoon and see an intact imprint in the custard. Taste the custard and add sugar or ground cinnamon to taste. Next strain the custard through a fine mesh strainer and cool in an ice bath. The ice cream will freeze best if you let it rest overnight in the refrigerator at this point.
The next day add your custard to your ice cream maker and mix it according to the machines instructions until it is frozen. Then transfer into small containers and place in your freezer.
Comments