Make rich ice cream or gelato with the most unique flavor, cinnamon! It taste between eggnog and a cinnamon roll. Make it rich or not.
cinnamon, ice cream
2-1/4cupsnonfat milkor low-fat
2cups1 pint heavy whipping cream
2teaspoonspure vanilla extract
8large egg yolks
3large whole eggs
1cup+ 2 tablespoons granulated sugar
Add the milk and cream to a medium size saucepan, bring almost to a boil, and lower heat.
In a medium-size bowl using a handheld blender (or in a food processor, mixer, or blender), cream together egg yolks, eggs, sugar, cinnamon, and guar gum uar gum, if using, until light in color.
Remove 1 cup of the hot cream/milk mixture and slowly add it to the egg mixture a little at a time while constantly mixing.
Remove the saucepan from the burner and slowly pour in the egg mixture. whisking constantly.
Return the saucepan to the heat and cook until the mixture coats the back of the spoon, while constantly stirring to prevent sticking, about 10 minutes.
Remove from heat and stir in vanilla.
Chill in the refrigerator until cold.
Then freeze according to your ice cream maker's instructions. In a 2-Quart Cuisinart Machine, this takes 25 minutes, depending upon how long the bowl has been frozen. I froze my bowl for about 16 hours. They recommend at least 4 hours, but that is not long enough at all. Alternatively, add to a leftover container and freeze, stirring and scraping the sides and bottom every 20 - 30 minutes.
Remove the container from the freezer and allow to remain at room temperature for about 15 minutes prior to serving or microwave in 10 to 20-second intervals until soft. Scoop and serve.