Thursday, July 7, 2011

Cinnamon and Spice...and everything nice..

Cinnamon-Spice Ice-Cream

2 cups whipping cream

2 cups whole milk

1 cup sugar

1 tsp Ground Cloves
1 tsp Ground Cinnamon
1 tsp All-Spice

8 large egg yolks
The flavors are subtle and the spice cream is wonderful with your favorite fruit pie.

Stir together cream, milk, ½ cup sugar, cinnamon and cloves in heavy medium saucepan. Bring mixture to boil over medium-high heat and continue to stir until sugar dissolves. Remove from heat and let steep for one hour.

Whisk together egg yolks and remaining ½ cup sugar in bowl until well blended. Gradually whisk hot milk mixture into yolk mixture. Return combined milk and yolk mixture to same pan. Stir over medium-low heat until custard thickens and leaves a path on the back of the spoon when finger is drawn across. Do not allow mixture to boil. Strain into a medium bowl and chill uncovered until cold. Stir occasionally. Mixture should be chilled at least 2 hours or overnight.

Process chilled custard in ice cream maker according to manufacturer’s instructions. Once processed, put in airtight container and freeze. May be made three days ahead

Makes about 5 cups.

**Adapted from a TSP Spices original recipe.

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