Cinnamon Applejack Ice Cream – a delicious recipe with vanilla bean, heavy cream, cinnamon sticks, egg yolks, sugar, applejack brandy. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan and add pod, half-and-half, cream, and cinnamon.
2
Heat just to boiling over moderate heat.
3
Meanwhile, whisk together yolks and sugar.
4
Whisk one third of hot cream mixture into yolks to temper egg, then whisk egg mixture into remaining cream mixture and cook over moderately low heat, stirring constantly, just until mixture registers 175F on an instant-read thermometer.
5
Immediately transfer custard to a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally.
6
Chill, covered, at least 8 hours to blend flavors.
7
Pour custard through a sieve into a bowl and stir in brandy.
8
Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
1212
kcal
Calories
69
g
Fat
130
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 vanilla bean, split lengthwise, 2 cups half-and-half, 2 cups heavy cream, 4 (3-inch) cinnamon sticks, coarsely crushed, and more.
Yes, Cinnamon Applejack Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
