Saigon Cinnamon Ice Cream

1. 1

   Place milk, 1 cup of the sugar, and vanilla bean in large, heavy saucepan.

2. 2

   Over medium heat, bring to a simmer.

3. 3

   In a separate bowl, whisk together the egg yolks with remaining 1/2 cup of sugar.

4. 4

   In a steady stream, pour 1/3 of hot milk mixture into egg yolk mixture, stirring constantly.

5. 5

   Add egg yolk mixture back into pan and whisk over medium heat until thickened- be careful not to boil.

6. 6

   When mixture has attained a custard-like consistency, strain through a sieve into a bowl over an ice bath.

7. 7

   Cover and place in refrigerator until chilled, about 2 hours.

8. 8

   When thoroughly chilled, stir in the cream, salt, cinnamon and pepper.

9. 9

   Transfer mixture to ice cream maker, and process according to manufacturer's instructions.

10. 10

    Transfer to a container and freeze until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.