Cinnamon Ice Cream
This rich and aromatic Cinnamon Ice Cream combines the warmth of finely ground cinnamon with a creamy, custard-based texture. Traditional preparation involves slowly simmering milk and egg yolks to create a thick, velvety base before freezing. The addition of fresh lemon juice adds a subtle brightness that balances the sweet, spicy notes, resulting in a sophisticated frozen dessert perfect for any occasion.
Ingredients
- 2 cups Whole milk (Originally '0.5 seer fresh milk'. Converted to modern volume (1 seer ≈ 4 cups).)
- 2 cups Heavy cream (Originally '0.5 seer hard cream'. Converted to modern volume.)
- 1 cup Granulated sugar (Originally '0.5 ratal' (approx 0.5 lb).)
- 2 1/2 teaspoons Ground cinnamon (Originally '0.5 tola' (approx 6g). Finely crushed.)
- 2 yolks Egg yolks (Fresh eggs.)
- 2 tablespoons Lemon juice (Originally 'juice of 1 lemon'. Strained.)
Instructions
- 1Separate the egg yolks and place them in a small bowl. Using a fork, beat the yolks thoroughly until they are thin and well-mixed.
- 2In a saucepan, combine the whole milk, granulated sugar, ground cinnamon, and the beaten egg yolks. Place on the stove over low heat. Stir continuously to prevent the eggs from scrambling. Cook gently until the mixture reduces by about one-third (one part evaporates, leaving two parts).
- 3Remove the mixture from the heat and allow it to cool completely. Once cool, stir in the heavy cream and the strained lemon juice until well combined.
- 4Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, or pour into a mold and freeze until hard.