Cinnamon Ice Cream

1. 1

   Set a large strainer over a large pot and set aside.

2. 2

   Bring the milk, half of the sugar, the vanilla beans and seeds, the cinnamon, and bay leaves to a boil in a medium pot over medium heat, stirring frequently.

3. 3

   Once at a boil, reduce heat to low.

4. 4

   Whisk the egg yolks with the remaining sugar in a large bowl.

5. 5

   Temper the yolks by slowly drizzling 1 cup of the hot milk mixture into the bowl while whisking vigorously.

6. 6

   Slowly pour the tempered eggs into the pot of hot milk and cook over low heat, mixing constantly, until the mixture begins to thicken, coats the back of a metal spoon, and reaches 170F on an instant-read thermometer (note that the mixture can easily overcook and curdle so be sure not to bring the mixture to a boil).

7. 7

   Strain the mixture into the pot with the strainer, discarding the vanilla beans and bay leaves.

8. 8

   Stir to incorporate.

9. 9

   Refrigerate until fully cool before following your ice-cream makers manufacturers suggestions for freezing.

* Per serving · 4 servings · Values may vary.

No additional tips available.