Quote:
Originally Posted by yorkiefan_  Never heard of that. What is a cooked ice cream? |
I just copied/pasted the directions for the Cinnamon Ice Cream....the "cooked" part is the basic recipe for all the ice cream my grandmother made....just changing out fruits to make the different flavors.
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Ingredients
Cinnamon Ice Cream:
3 cups half-and-half
2 cups sugar
1 teaspoon vanilla extract
4 cinnamon sticks
9 large egg yolks
3 cups heavy cream
1 heaping teaspoon ground cinnamon
Directions
For the cinnamon ice cream: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine and allow to warm. Next, add the vanilla extract and cinnamon sticks. Stir the mixture around and heat it up until it's hot but not boiling.
(When making another flavor, just leave the cinnamon sticks out of this step.....I always add a little extra vanilla for that "homemade vanilla" taste!)
Add the egg yolks to a medium bowl and whisk them vigorously until slightly lighter in color, about 2 minutes.
Remove the cinnamon sticks from the half-and-half mixture and discard.
(If you are not doing cinnamon flavor, you dont have to remove sticks....just add your hot 1/2-1/2 mixture and continue!) Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the pan. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the pan with the half-and-half mixture, stirring with a spoon.
Stir and cook it until the mixture is thick and coating the spoon, for 2 minutes or so.
Set a fine-mesh strainer over a clean glass bowl and strain the custard.
Don't worry if it looks a little lumpy. Add the heavy cream to the bowl and stir to combine. Finally, whisk in the ground cinnamon, and then cover the bowl and refrigerate until completely cool.
Pour the cooled mixture into an ice cream maker and process according to your machine's instructions. When it's finished churning, it will still be in the soft-serve stage. Transfer the mixture to a freezer container and place in the freezer until it's frozen firm, for several hours.
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THIS is cooked ice cream!!!!!