Ceylon Ice Cream · GF (about 2 quarts)
I wrote this already in A Ceylon Plan, but if you arrived here from elsewhere, I’ll repeat:
90% of the cinnamon consumed in America is Cassia, a proper member of the cinnamon family, but a reckless, brash sort of spice. Think: red hots. It has an intense, sharp spice perfect for gingerbread or pumpkin pie. Nothing wrong with Cassia. It’s what I use most often. Ceylon, or true cinnamon, has a complex, floral, and incredibly aromatic flavor. Still unmistakeably cinnamon, but with a very rounded, gentle quality. Half the intrigue of this recipe comes from taking a bite and having your taste buds do a double take, thrown by the familiar yet unusual Ceylon flavor.
So make an effort to find Ceylon cinnamon for this recipe, I’m afraid a 24 hour steep on Cassia cinnamon might result in an absolutely overwhelming cinna-punch to the face.
Of course you can use canned pumpkin instead of a roasted squash puree, if you have that on hand. But, if you roasting a squash, you’ll have plenty of seeds to transform into Pumpkin Seed Brittle which, not coincidentally, works phenomenally with this ice cream.
12 oz cream
12 oz milk
1 Ceylon cinnamon stick, about 3 inches long
1 vanilla bean, seeds scraped and added to the sugar (below)
6 egg yolks
9 oz roasted squash puree
5 ounces sugar
5 ounces brown sugar
2 ounces maple syrup
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp kosher salt
In a medium pot, bring the milk and cream to a boil together with the cinnamon stick and vanilla bean. When the mixture begins to simmer, shut off the heat and cover with a lid. Cool to room temp (an ice bath would speed things along) and refrigerate overnight.
If you can plan ahead to give it a 24 hour steep, you’ll have your reward. I think the extraordinary flavor totally worth the wait, but obviously not always do-able. Give it at as much time as you can though. Otherwise you’ll just think, “So what?” with the final product.
After the time has elapsed, get ready to make the ice cream by whisking together the yolks, puree, sugars, and maple in a medium bowl.
Bring the milk/cream mixture back to a simmer. Once the mixture is nice and hot, shut off the heat and remove the vanilla bean and cinnamon stick. Use a spatula to scrape off all of the heavily flavored cream that will cling to both bean and stick. That stuff is liquid gold, make sure you scrape it back into the cream mixture. It’s easier to do this when they’re warm (hence bringing the mix to a simmer) because while cold, the goo will congeal quite firmly to each. But, it’s up to you. Ignore me if you like.
Now, whisk some of the hot mixture into the egg yolks, a ladle-full at a time, until the egg mixture is quite warm. Then whisk it back into the pot of cream.
Stir over medium heat until the ice cream base thickens (coating the back of a spoon being the popular description of done-ness). Immediately strain into a large bowl. Cool in an ice bath and then refrigerate overnight.
Process in an ice cream maker according to manufacturer’s directions.
Feb 18, 2012 · 11:24 PM
@GerryBerry, pleased to meet you! I am in love with Ceylon cinnamon, I’m so glad to hear from someone who loves it even more than me. Thanks for stopping by!