Monday, July 21, 2008

Cinnamon Vanilla Bean Ice Cream

It has been a very hot summer in Florida. And since we hadn't made any ice cream since the beginning of May, it was time! We made Cinnamon Vanilla Bean Ice Cream based on this recipe posted on Allrecipes. My version of the recipe is below.

We were inspired to make cinnamon ice cream because we enjoyed some in New York last month at a restaurant called Papatzul.

We couldn't resist going into this restaurant, since it is named after a very traditional Yucatecan Mayan dish. It didn't end up being a Yucatecan restaurant, but it we enjoyed it nonetheless.

Cinnamon Vanilla Bean Ice Cream, inspired by the recipe on Allrecipes

1/2 cup to 1 cup sugar or maple sugar (depending on sweetness preference)
1 1/2 cups half and half (or one cup of heavy cream and 1/2 cup of milk)
1/2 of vanilla bean
2 cinnamon sticks (3 inches long each)
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
optionally up to 1 teaspoon ground cinnamon (the cinnamon sticks themselves might give enough of the cinnamon flavor, but I love cinnamon, so I also added a generous dash of the ground cinnamon to reinforce the flavor)

Place the half and half and the sugar in a saucepan with the cinnamon sticks. Cut 1/2 of a vanilla bean in half the long way to access the seeds inside. Scrape the seeds into the pan. Then place the bean pod to the pan as well. Heat over medium-low heat. When it begins to simmer, remove from heat.

In a metal bowl, whisk the eggs. While still whisking, add half of the warm mixture and continue to whisk to temper the eggs. The rapid whisking will help prevent the eggs from scrambling. Pour the egg mixture into the saucepan and return the heat to medium low. [Correction: I omitted this step when I first posted this recipe]: Add the final cup of the heavy cream. Stirring constantly, simmer until the mixture starts to thicken a bit. It should get to the point where it will coat the back of a metal spoon. Remove from heat and remove the cinnamon sticks and vanilla bean pod. Stir in the vanilla and ground cinnamon, if desired.

Set aside to cool. Then place in the refrigerator for a minimum of one hour, until thoroughly chilled, but overnight is even better. Pour into ice cream maker and churn according the directions of your machine. Mine churned for 25 minutes at high speed. Scoop the ice cream from the ice cream maker and place in a freezer safe bowl. Freeze thoroughly and then serve, if it is possible to wait that long!!
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2 comments:

Grace said...

frankly, cinnamon rules. this would the perfect topper for apple or blueberry pie (or heck, a slice of both). amazing. :)

karmafreecooking said...

read your entry and remembered this article about this restaurant...

http://newyork.seriouseats.com/2008/08/papatzul-mexican-food-enchiladas-guacamole-ceviche-soho-manhattan-nyc-new-york.html

I will visit NYC soon, so I'll put it on my to-eat list.