Salty Vanilla and Cinnamon Ice Cream Recipe

Name: Salty Vanilla and Cinnamon Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 vanilla bean, split and scraped; 2 teaspoons ground cinnamon; Pinch of ground nutmeg; 2 cups whole milk; 6 large egg yolks; 3/4 cup granulated sugar; 1/4 cup dark brown sugar; 2 cups cold heavy cream; 2 teaspoons pure vanilla extract; 1/4 teaspoon salt; Waffle cones, for serving; Chopped Marcona almonds, for garnish; Coarse sea salt, for garnish

Servings: persons

1 vanilla bean, split and scraped
2 teaspoons ground cinnamon
Pinch of ground nutmeg
2 cups whole milk
6 large egg yolks
3/4 cup granulated sugar
1/4 cup dark brown sugar
2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Waffle cones, for serving
Chopped Marcona almonds, for garnish
Coarse sea salt, for garnish

1
In a medium saucepan over medium heat, add the split vanilla bean, cinnamon and nutmeg.
2
Bring the milk to just a simmer, cover and turn off the heat.
3
Let the spices steep, about 15 minutes.
4
In a large nonreactive bowl, add the egg yolks and both sugars.
5
Whisk until the sugar is mostly dissolved into the egg yolks, about 2 minutes.
6
Temper the eggs into the milk by adding 1 cup or so cooled milk to the egg mixture, whisking constantly.
7
Continue slowly adding the milk to the egg mixture until both are combined.
8
Transfer the milk mixture back to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat back of the spoon, 2 minutes or so.
9
Remove the pan from the heat and add the heavy cream, vanilla extract and salt.
10
Strain through a fine sieve into a cooled bowl.
11
Stir the mixture occasionally until cooled completely.
12
Stir the vanilla extract into the cooled custard.
13
Refrigerate for 1 hour.
14
Pour the mixture into an ice cream maker and freeze according to the manufacturers' instructions.
15
Serve the ice cream in waffle cones and garnish with chopped Marcona almonds and coarse sea salt.

983

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 vanilla bean, split and scraped, 2 teaspoons ground cinnamon, Pinch of ground nutmeg, 2 cups whole milk, and more.

Yes, Salty Vanilla and Cinnamon 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.

Salty Vanilla and Cinnamon Ice Cream

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