Cinnamon Custard Ice Cream Recipe


Ingredients

2 cup milk
2 cup heavy cream
3/4 cup sugar
2 large cinnamon sticks
3 egg yolks, beaten


Directions

In a medium-sized, heavy-bottomed saucepan, combine the milk, cream,
sugar, and cinnamon sticks. Heat the mixture until it simmers,
stirring to dissolve the sugar. Remove from the heat and leave to
steep, covered, for 2-3 hours. You can leave the cinnamon to soak in
the cream mixture even longer if you want a more defined cinnamon
flavor.

Heat the liquid again to just below a simmer. Stir a ladle of the hot
liquid into the egg yolks, then whisk the yolks into the cream
mixture. Continue stirring over very low heat, never allowing the
mixture to boil, until the custard thickens, about 8-10 minutes.

Pour the custard into another container and allow it to cook, then
chill it. Remove the cinnamon sticks, strain the custard if needed,
and freeze it in an ice cream freezer accoridng to manufacturer's
instructions.

Source: "The New Vegetarian Epicure" by Anna Thomas


Servings: 1 quart

 

 

Cinnamon Custard Ice Cream Recipe brought to you by Recipe Ideas


Categories: Dessert; Ice Cream


The History of Recipes

Academics have proved the existence of recipes way back into antiquity, certainly as far into history as the ancient Egyptians, and maybe further still. Having said that, sadly, these early cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.

Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`.

As our culinary historical trip moves to more modern times there were a couple of interesting recipe books which date from the 14th Century ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the curry that we all know today, but instead recipes for the types of food prepared for the upper classes of the period.

In the 15th century, people returning from the crusades brought us many spices and herbs from the Middle-East, including basil and coriander. These new foods and spices led to an outbreak in manuscripts on food, the majority of which are now in private libraries.

Over the next few centuries, the rich and powerful families of Wesstern Europe competed with each other to lay on the most exotic banquets, and as a result the best cooks and their recipe collections were highly sought after. Nevertheless, it was during the 1800s that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, testing, and writing down recipes to allow everyone to enjoy them.

By the arrival of the twentieth century, cookery books were in high demand, mostly due to increased literacy, people having more leisure time and being a little richer.

The introduction of television brings us cooking programs and the accompanying recipe books.

Which brings us neatly to the present day and the internet revolution, permitting us all to access massive numbers of recipes such as those found on this web site.

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We hope you enjoy this Cinnamon Custard Ice Cream recipe.

 


Cinnamon Custard Ice Cream Recipe, one of many tasty recipes brought to you by Recipes Ideas




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