Cinnamon Ice Cream
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Light cream||1 Cup (16 tbs)|
In large bowl, whisk together egg yolks and sugar for about 2 minutes or until pale and thickened.
Meanwhile, in heavy saucepan, heat 1 cup (250 mL) of the whipping cream and light cream just until tiny bubbles form around edge of pan.
Gradually pour into yolk mixture, whisking constantly; whisk in cinnamon.
Transfer mixture to saucepan; cook over low heat, stirring constantly, for 5 to 8 minutes or until custard is thick enough to coat back of spoon.
Do not boil.
Immediately strain into bowl; stir in remaining whipping cream.
Let cool to room temperature; cover with plastic wrap and refrigerate for at least 2 hours or until chilled.
(Custard can be refrigerated for up to 24 hours.) Freeze in ice-cream maker according to manufacturer's instructions.
(Or, transfer to metal pan; freeze for 4 hours or until almost firm.
Break up into chunks and transfer to food processor; puree until smooth.
Pour into chilled airtight container; freeze for 1 hour or until finn.) Freeze for up to 2 days.