From the Archives: $112 Cinnamon Ice Cream

I'm on the road this week and will be dipping into the archives for a few tasty blasts from the past. This posts has a bit of a back story so click through the hyperlinks to understand why I salvaged $8 worth of brownies with a $112 ice cream maker.

$112 Cinnamon Ice Cream

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This recipe is Cheryl's fault. I tried her cinnamon brownies and because of a mistake on my end, not hers, ended up with a tasty but dry dessert. My solution was to top it off with cinnamon ice cream.

Only no one makes cinnamon ice cream around here.

So I had to do it myself.

Only I didn't have an ice cream maker.

Now I do.

Turns out I'm not good at math. In the interests of economy, I salvaged a batch of $8.00 brownies with $112 worth of ice cream. And I even botched that.

On the upside, I have finally figured out the mysteries behind the liquid cinnamon ice cream and the hostile coffee variation. Bear with me.

My cinnamon ice cream died of broken hearts. Literally. Since too much sugar can prevent an ice cream from setting, adding chopped up cinnamon hearts was the recipe's undoing. Note to self: If adding candy, do so right at the end!

And the antagonistic coffee flavour? Oh, if I only listened to myself at times. When a reader questioned the excessive amount of lemon balm added to the ice cream recipe I posted on Accidental Hedonist, I glibbly told her not to worry, overkill was essential since the egg yolks would temper the flavour. I then promptly forgot this tip, and used the coffee requirements of a yolk-heavy, French style ice cream. The problem? I was making an egg-free Philadelphia version. Without eggs, overkill is just overkill.

I finally hit the right consistency and flavour with this last batch. The only disappointment is the colour. I'd envisioned a warm cinnamon brown, but got bland vanilla white. Given my previous failures, I can live with that.

Cheryl's Fault Cinnamon Ice Cream
Makes about 1 litre

Ingredients

1 cup whole milk

2 cups whipping cream (35%)

3/4 cup sugar

pinch of salt

6 sticks of cinnamon, about 3 inches each

Instructions

Put all ingredients except 1 cup cream in a medium sauce pan. Heat gently, stirring occasionally, until bubbles begin to form at the edge.

When bubbles form, turn off heat, cover and let steep for 1 hour.

Remove cinnamon sticks, add remaining cup of cream and stir.

Cover and chill mixture thoroughly in the fridge. (You can put in the freezer towards the end to make it extra cold.)

Churn in an ice cream maker according to manufacturer's instructions.

Serve alone or on brownies.

Send Cheryl the bill.