Try this Cinnamon Custard Ice Cream recipe, or contribute your own.
Suggest a better descriptionIn a medium-sized, heavy-bottomed saucepan, combine the milk, cream, sugar, and cinnamon sticks. Heat the mixture until it simmers, stirring to dissolve the sugar. Remove from the heat and leave to steep, covered, for 2-3 hours. You can leave the cinnamon to soak in the cream mixture even longer if you want a more defined cinnamon flavor. Heat the liquid again to just below a simmer. Stir a ladle of the hot liquid into the egg yolks, then whisk the yolks into the cream mixture. Continue stirring over very low heat, never allowing the mixture to boil, until the custard thickens, about 8-10 minutes. Pour the custard into another container and allow it to cook, then chill it. Remove the cinnamon sticks, strain the custard if needed, and freeze it in an ice cream freezer accoridng to manufacturers instructions. Source: "The New Vegetarian Epicure" by Anna Thomas Posted to EAT-L Digest by Walt Gray
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Serving Size: 1 Serving (810g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2624 | ||
Calories from Fat: 814 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90.5g | 121 % | |
Saturated Fat 56.3g | 282 % | |
Monounsaturated Fat 26.1g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 335.8mg | 103 % | |
Sodium 140.5mg | 5 % | |
Potassium 370.5mg | 10 % | |
Total Carbohydrate 462.3g | 136 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 462.3g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2624
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