Soooo this all started because of a little show called Gourmet Makes. You know it? I hope so. If you don’t, it’s a Bon Appetit YouTube series where Claire Saffitz of the BA Test Kitchen reverse engineers different popular candies and snacks, to make them less processed and even tastier. Last week’s episode? Gourmet Ben and Jerry’s! She tried a series of flavors like pistachio, cherry garcia, and coffee chip, and by the end of the episode I wanted ice cream more than I’ve ever wanted it before. But, since it was almost 11:30 at night and all stores were closed, I had literally no choice but to order an ice cream machine on Amazon. I don’t make the rules, that’s reasonable, right?
You know what’s so great about making ice cream? Once you have a good base recipe, you can play around with it any way you like, steeping the cream with different aromatics, swirling jams or chocolate into the mixture while it churns, you name it! I myself can’t wait for summer corn season, so I can make a blueberry jam swirl with a sweet corn base.
But today’s recipe is inspired by a gelato that I used to eat (almost) every single day while studying abroad. The Gelateria was called Edoardo, and I would get the same two scoops in every cup- honey poppyseed, and cinnamon. When I tell you I still think about that cinnamon gelato at least once a day, I’m not lying. Now I know this is ice cream and not gelato and they are slightly different, the flavor is just as good. Real cinnamon is such a delicate, warming flavor, and when combined with a thick, vanilla custard, you will never want to eat another flavor. So naturally, instead of doing any Super Bowl related anything on Sunday, I made ice cream! And watched Chilling Adventures of Sabrina for the third time! A weekend well spent if you ask me.
Anyway, before we get started, here are 5 things to be happy about today!
ONE. Remembering a memory that had been foggy for so long.
TWO. The Notes app on your phone holding all your random thoughts.
THREE. Wearing your favorite outfit and feeling the confidence boost.
FOUR. Remembering your reusable bag for a trip to the store.
FIVE. Taking a risk that pays off.
Let’s do this! Beware the brain freeze!
6 egg yolks
2 cups heavy cream
1 cup whole milk
2/3 cup granulated sugar
1 tsp ground cinnamon
1 tsp vanilla bean paste (or vanilla bean, sliced in half)
1/8 tsp fine sea salt
Add all the egg yolks to a medium bowl. Mix together the cinnamon and sugar until combined. In a saucepan, heat together the cream, milk, cinnamon sugar, salt, and vanilla bean paste (or split vanilla bean). Simmer this mixture until the sugar dissolves and remove from the heat.
Whisking constantly, drizzle about a third of the hot cream mixture into the egg yolks, then transfer these tempered egg yolks to the saucepan with the rest of the cream. Return the pot to medium heat and cook slowly, until the mixture is thick enough to coat the back of a spoon. Allow the cinnamon and vanilla to steep for 30 minutes at room temperature before straining.
Cover the strained custard and chill for at least 4 hours, up to overnight.
Churn the custard in an ice cream machine according to the manufacturers instructions. Once completed, it can be eaten immediately as soft serve, or store in the freezer for scoopable ice cream. Congratulations, you’ve made ice cream!! I’m gonna go eat some for dinner.