Cinnamon Ice Cream

Well, it's official. I am once again addicted to the ice cream maker I purchased last year. I recently made coconut ice cream, then soon after I found myself with a surplus of eggs, milk, and cream so I started a search for a perfect concoction. My ice cream making obsession is particularly weird to me, because I am not even a huge ice cream fan. If I was presented with a bowl full of kettle chips, or a bowl of ice cream, I would pick the kettle chips every time, but there is something so fun in mixing flavors and churning them that I cannot resist. I only made this two weeks ago, and I am already thinking about making something else this weekend so stay tuned. I usually prefer to have a bit of texture in my ice cream so at the last minute, I added some toffee bits I had been saving for a rainy day. I'm not joking, the second this was out of the ice cream maker I mixed it with some roasted salted peanuts and mini chocolate chips and had a field day. This is some seriously good stuff.



Cinnamon Ice Cream
(Adapted from Culinary Fool)



1 cup milk
1 1/2 tablespoons ground cinnamon
3 egg yolks
1/2 cup sugar
1 cup heavy cream
Toffee bits (optional)

Put the milk in a small saucepan with the cinnamon over medium heat. Stir until well combined. Cook, stirring now and then, until the milk is steaming hot but not quite boiling.

While the milk is heating put the egg yolks in a large mixing bowl with the sugar and beat until the mixture is light and fluffy.

Stir about one-third of the hot milk into the egg yolk mixture, then transfer the mixture to the saucepan and cook, stirring, until the mixture is once again steaming hot but not quite boiling.

Strain the custard into the cream and mix well to combine. Cover the mixture with plastic wrap, pressing the wrap into the mixture to avoid forming a film. Once the mixture is completely cooled, churn in an ice cream maker according to manufacturer's instructions. When there are about two minutes remaining, stir in the toffee bits if desired.

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