Cinnamon Ice Cream

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             FOOD FUNNY
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Anna Welander, a student at Uppsala University, says, "My homework is
like a juicy steak -- rarely done."

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             TODAY'S RECIPE
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You might want to experiment with the amount of cinnamon in this recipe
depending on how much you like cinnamon and the strength of the cinnamon
you use. I recommend buying a fresh jar of ground cinnamon to get the
most flavor out of it.

Cinnamon Ice Cream

2 egg yolks
2/3 cup (160 ml) sugar
1 Tbs (15 ml) cornstarch (cornflour)
1 1/2 cups (375 ml) milk
1 tsp (5 ml) ground cinnamon
1 bay (laurel) leaf
1 1/2 cups (375 ml) heavy cream

Combine the egg yolks and sugar in a bowl and beat with an electric
mixer until fluffy and pale yellow. Beat in the cornstarch and set
aside. Combine the milk, cinnamon, and bay leaf in a pot and bring to a
simmer over moderate heat. Remove from the heat and let stand for 15
minutes. Remove the bay leaf and discard. Beat the warm milk into the
egg mixture and transfer to the pot. Cook over low heat, stirring
constantly, until thickened - do not boil. Strain through a fine sieve
and stir in the heavy cream. Refrigerate covered until cool or
overnight. Freeze in your ice cream machine according to the
manufacturer's directions. Transfer to a freezer-safe container and
freeze at least 2 hours before serving.
Makes about 1 quart (1 L).
Received on Thu Jul 10 19:41:18 2008