Saigon Cinnamon Ice Cream Recipe
- 2 cups whole milk
- 2 cups heavy cream
- 5 egg yolks
- 1 cup sugar, divided
- 1 Tbsp. Madagascar Vanilla Bean Paste
- 1/4 cup Saigon Cinnamon Chips
- pinch of salt
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This recipe requires an ice cream machine.
In a medium saucepan over medium-low heat, whisk together milk, cream, 1/2 cup sugar, vanilla bean paste, and salt. Once sugar is dissolved, whisk in cinnamon chips. Bring mixture to a simmer. Remove mixture from heat and cover, placing plastic wrap or foil directly on the top of the liquid so a film does not develop. Let cinnamon chips steep for 30 min. While mixture steeps, whisk together egg yolks and remaining sugar in a large bowl until the yolks have become very thick and pale yellow in color. Set a fine mesh strainer over the bowl and pour in milk mixture in batches, whisking between additions so eggs don't curdle. Once all the milk has been added, discard cinnamon chips and pour mixture back into the saucepan and return to medium heat. Whisk constantly until the mixture thickens enough to coat the back of a spoon and has reached 180 degrees. Be careful not to burn or overcook because that will cause the ice cream base to curdle. Remove from heat and strain into a large bowl to ensure the mixture is smooth. Bring to room temperature and cover the top with plastic wrap (the same way as before). Refrigerate for at least 4 hours before churning. Follow your ice cream maker's instructions for churning. Once ice cream is churned, it should have the consistency of soft serve. Transfer to a freezer-safe container and freeze for at least 2 hours for a firmer texture.
Serve on top of apple-based desserts or bread puddings, in ice cream sandwiches, or just as it is!
Abbey Cochran, Savory Spice—South End/Charlotte, NC