Saturday, December 22, 2007
Cinnamon Clove Ice Cream
Recipe from Bon Appetit and Tested in Alice Wootton's Kitchen
You know a dessert is good when it stuns guests into silence after the first bite. I served this recipe with a rustic apple pie. I've also served it with Pear Crumble with Crystallized Ginger . (The recipe for this yummy dessert is also on this blog.) The ice cream is a great dessert even on its own. It can be made ahead which makes it especially handy for parties. Try this. It's a keeper! The spices and the vanilla beans can be found in the bulk spice section of the Lost River Market & Deli.
2 cups whole milk
2 cups whipping cream
1 cup sugar
6 whole cinnamon sticks
16 whole cloves, slightly crushed
1 vanilla bean (optional)
8 large egg yolks
Combine milk, cream, 1/2 cup sugar, cinnamon and cloves in heavy medium saucepan. (If using vanilla bean, split bean in half lengthwise. Scrape the tiny black seeds with a knife. Place the seeds and the vanilla bean pod in the saucepan along with the cinnamon clove mixture.) Bring to boil over medium-high heat, stirring until sugar dissolves. Remove from heat. Cover; steep 1 hour.
Whisk yolks and 1/2 cup sugar in bowl until well blended. Bring milk mixture to simmer. Gradually whisk hot milk mixture into yolk mixture; return to same pan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across (do not boil). Strain into another medium bowl; chill uncovered until cold, stirring occasionally, about 2 hours.
Process chilled custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to container; cover and freeze. (Can be prepared 3 days ahead. Keep frozen.)