Oh, cinnamon spice ice cream. Where have you been all my life? I happened upon it randomly; on my second attempt at making macarons for last month’s Daring Baker challenge, I decided I was NOT going to waste any more egg yolks. Sure, I always try to use them up, even if it’s something simple like adding some milk and scrambling them up with other eggs for breakfast. But more often than not I forget about them, and they end up sitting in the fridge until they’ve gone bad. But not this time. I decided to make ice cream.
I also decided to choose flavors in keeping with autumn, which is where the idea of cinnamon and nutmeg came from. I tried to make the ice cream lower in fat this time as well by adjusting my standard recipe and using 1% milk instead of half and half, decreasing the amount of cream, and decreasing the amount of sugar I usually use from 1 cup to 3/4 cup. The resulting ice cream was just as delicious, and has quickly become my second favorite (sorry cinnamon spice, but coffee ice cream will always be my first love). I have yet to try a scoop of this on top of a slice of warm apple pie, but I am pretty darn sure it’s going to be heavenly. The ice cream is so simple to make! Here’s what you’ll need:
- 1 and 1/2 cups milk
- 1 and 1/8 cups cream
- 3/4 cup sugar
- 5 egg yolks, lightly beaten
- 1/2 tsp vanilla extract
- 3 tsp cinnamon
- 1 tsp nutmeg
Mix all of the ingredients together in a large bowl. Don’t mix them together right in the cold ice cream can like I did, because the eggs started to freeze on the sides of mine and the machine almost couldn’t churn. (That’s why you’ll see little flecks of yellow in my ice cream, because I had to scrape down the sides). Mix everything together in the bowl first, and then dump it in when you’re ready to churn.
Let the ice cream maker run for 35-40 minutes. Transfer the soft serve ice cream to an airtight container, and freeze for several hours or overnight.
Enjoy on its own, or add a scoop or two on top of a slice of warm apple pie.