Gingersnap Cinnamon Ice Cream

2 C. cream

1 C. milk (I like to use skim)

1 c. sugar

1 t. vanilla extract

1/4 t. cinnamon

One cinnamon stick

2 egg yolks

14 gingersnap cookies, coarsely crushed

Prepare ice cream maker.

In a small saucepan, combine cream, milk, sugar, vanilla, and ground cinnamon and cinnamon stick.  Bring to a light simmer stirring so that it doesn’t burn on the bottom and the ground cinnamon gets absorbed.  Remove from heat and let sit for 15 minutes to infuse flavor.  Remove cinnamon stick and discard.  Place egg yolks in a small bowl, and add in a ladle-full of cream mixture whisking constantly.  This will temper the eggs so they don’t scramble.  Then add the egg mixture back into the saucepan with the remaining cream mixture and whisk to full incorporate.  Let mixture cool to room temperature in an ice bath. Place in ice cream maker following the machine’s instructions and begin to churn.  Once nearly fully churned and ready, add in crushed gingersnap cookies and let churn an additional minute.  Transfer to a container and place in freezer.

 

 

 

 

 

 

 

 

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