Cinnamon Ice Cream - David Lebowitz 1 cup whole milk 3/4 cup sugar pinch of salt 10 cinnamon sticks, broken up (in a mortar & pestle, or with a hammer in a ziptop bag) 2 cups heavy cream 5 large egg yolks ground cinnamon: optional 1. One of them was A Perfect Scoop by David Lebovitz. Pour the remaining 1½ cups cream into a large bowl and set a mesh strainer on top. I wouldn’t serve it to my friends, let alone America’s most influential ice cream maker. I love cooking, baking, anything food related, and after getting an ice cream maker for Christmas, I'm on the hunt for great ice cream recipes. As David Lebovitz advises, smell your cinnamon to check for freshness before using it. Last summer I made a trip to the library and checked out about 20 different cookbooks. The black sesame and orange scoop I’ve made a dozen times before doesn’t taste right—the orange zest is weak, and I undersalted the base. I immediately flagged the cinnamon ice cream and the goat cheese ice cream pages. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes. Cover, remove from the heat, and let infuse for 1 hour. Preparation. Ripe seasonal fruits. After trying one of David Lebovitz's ice cream recipes from his website (Ginger and White Chocolate - heaven), I … Which by the way, I have not ended up with scrambled egg ice cream for many, many months. David Lebovitz Thankfully, we are over that brief period of the year when the only fruits at the market are apples and pears, with a few persimmons and quince thrown in for good measure. Ice cream is my weakness. In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. I researched other recipes and found this one from David Lebovitz (ice-cream expert extraordinaire). I like those fruits very much but as winter descends and the skies turn grey (and stay that way) for the next few months, nothing brightens things up like a bowl of tangerines in my kitchen. In a separate medium bowl, whisk together the egg yolks. I am learning! Fragrant vanilla, toasted nuts, and spices. Rewarm the lemon-infused mixture. Warm the milk with the lemon-scented sugar, ½ cup of the heavy cream, and the salt in a medium saucepan. I prefer this recipe with its stronger emphasize on the cinnamon flavor. David Lebovitz is coming over for ice cream, and I’m mortified. Heat the milk, sugar, salt, cinnamon sticks, and 1 cup (250ml) of the heavy cream together in a medium saucepan. Heavy It should smell pleasantly spicy.