Cinnamon-Sugar Ice Cream
Buttery cinnamon-sugar crumbles swirled into a creamy base are reminiscent of cinnamon toast.
Yield: makes about 1 quart
- 1 1⁄2 cups sugar
- 1 1⁄2 tsp. ground cinnamon
- 4 tbsp. unsalted butter, melted
- 2 cups half & half
- 1 (2") cinnamon stick, broken in half
- Pinch kosher salt
- 6 egg yolks
- 1 cup heavy cream
- 1⁄2 tsp. vanilla
- Heat oven to 350°. Combine 3⁄4 cup sugar, ground cinnamon, and butter in a bowl. Spread sugar mixture evenly on a silicone-lined baking sheet. Bake until crisp, about 15 minutes; let cool completely. Break into small pieces; set aside.
- Bring half & half, cinnamon stick, and salt to a boil in a 4-qt. saucepan over medium-high heat. Remove from heat and let steep for 20 minutes; strain into a bowl and set aside. Whisk remaining sugar and yolks in until smooth. Slowly whisk in half & half mixture and cream. Return to saucepan over medium heat and cook until mixture thickens and coats the back of a wooden spoon, about 20 minutes. Stir in vanilla until combined; cover with plastic wrap, pressing it against the surface of the custard. Chill custard completely.
- Pour custard into an ice cream maker and process according to manufacturer's instructions until churned and thick. Transfer ice cream to a bowl and fold in cinnamon sugar mixture. Transfer to an airtight storage container; freeze until set, at least 4 hours.