This stuff is so incredibly good, it truly is sinful. It's full fat, full sugar and amazing. Soooo, you won't eat it every week, it's okay, we won't tell if you treat yourself to it once in a blue moon. And you won't be sorry in the least that you did! It's wonderful in a cone, all melty on apple crisp, or if you're Music Man he dabs a little in his coffee when it's around. It does not stay around long here, my boys have some love going on with ice cream, no joke. Either way, successful ice cream brewing to you and enjoy a nice big bowl yourself!
Cinnamon Ice Cream
1 cup brown sugar
2 Tbsp butter
1 Tbsp vanilla
1 1/2 c heavy cream (right off the top of the raw milk jug if you've got it)
2 c half & half (we just use all raw milk cream instead of half & half on this, comes out fine)
6 lg egg yolks
1 tsp cinnamon (use the best quality you can, it's the star of the show after all)
Best to measure everything out first, it goes fast once you get started.
Put sugar, butter & vanilla in a saucepan over medium heat, stir 'til sugar melts & mixture is bubbly. Whisk in 1/2 c heavy cream until smooth. Remove from heat. In another pan, combine 1 cup heavy cream w/half & half (or the rest of the cream if using only cream) and bring to a simmer. Meanwhile, in a bowl, whisk egg yolks until blended. Whisk a small amount of warm cream into the yolks warming them slowly while adding more cream, you don't want to cook the eggs. Pour the egg mixture back in the pan with the cream & stir constantly over low heat until mixture is slightly thickened, 3-4 min (don't boil, it will be lumpy if you do). Remove from heat immediately. Pour through fine mesh strainer into large bowl, whisk in brown sugar mixture & 1 tsp cinnamon. Chill in fridge (or, if you're in a hurry, put bowl into a larger bowl filled with ice & water), stir occasionally until cold. Freeze in ice cream maker following manufacturer's instructions.