Helado De Canela (spanish Cinnamon Ice Cream)

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 2 cups whole milk
• 2 cups heavy cream
• 1/2 vanilla bean
• 1 1/2 cups sugar
• 6 (1 inch) cinnamon sticks
• 1 teaspoon ground cinnamon
• 10 large egg yolks
• 2 teaspoons vanilla
• 2 tablespoons cinnamon schnapps

Recipe

• 1 cinnamon milk/cream:
• 2 combine the milk, cream, vanilla bean (pod and seeds), sugar and cinnamon (stick and ground) in a large, heavy non-corrosive saucepan (preferably enameled cast iron).
• 3 bring to a boil, stirring frequently, then simmer, covered, over medium-low heat for 10 minutes.
• 4 remove from the fire.
• 5 custard:.
• 6 beat the egg yolks until runny.
• 7 slowly whisk in 1 cup of the hot milk mixture, then whisk the yolk mixture into the milk remaining in the saucepan.
• 8 return the pan to medium-low heat and cook, stirring almost constantly, until the custards has thickened enough to coat a wooden spoon (it should be 185-190 degrees), 7 to 10 minutes.
• 9 do not let the mixture come near a boil or the egg yolks will curdle. immediately strain through a fine-mesh sieve, then stir in the vanilla and cinnamon schnapps and cool to room temperature, stirring occasionally. if there is time, cover and chill before freezing.
• 10 ice cream:.
• 11 scrape the custard into the canister of your ice cream freezer and freeze according to the manufacturer's directions. for a firmer ice cream, "ripen" for several hours by placing in your freezer.