Home Cookin’: Fiery Ice Cream

By Emily:

A couple weeks ago, I made a delicious dinner of butternut squash soup, basil-garlic bread, cinnamon ice cream, and caramel sauce. YUM. I found the ice cream recipe on allrecipes.com. Last year, when Rob and I were walking around DC, we came across a sidewalk sale (DC’s version of a garage sale) where someone was selling an ice cream maker for $5. YES!!! I — ahem — might have run across the length of the house to pick up the ice cream maker. Yeah…no one else seemed to be nearly as excited/desperate. Rob might have walked down the street to a different house until I finished rejoicing over my purchase. I’m so weird. BUT! Rob actually ate 9/10 of this ice cream. Therefore, I think I can call my slow-motion run across the Columbia Heights neighborhood justified.

For the ice cream:

Bring 1.5 cups of half-and-half and 1 cup of sugar to a simmer in a saucepan on medium-low, stirring frequently, until it is simmering (the type of boil with the itty bitty bubbles). Beat 2 eggs in a small bowl.  Temper the eggs by slowly adding a bit of the sugar mixture to the beaten eggs, so as to not end up with scrambled egg ice cream (gross).  After the egg mixture is warm, pour it into the saucepan with the remainder of the sugar mixture and add another cup of heavy cream.  After everything is warm, add 2 teaspoons of good-quality ground cinnamon and 1 teaspoon of good-quality vanilla.  This whole process will probably take about 30 minutes.

Pour the whole mixture into a bowl and put it in the freezer to cool.  After about 45 minutes, pour everything into a ($5?) ice cream maker and let it churn away.  Once the ice cream churns for 35-40 minutes, transfer it to a freezer-friendly bowl, cover it, and hide it from your husband store it in the freezer.

For the caramel sauce:

Before Rob and I discovered the cinnamon pear balsamic vinegar from Olio Tasting Room (more details later), I thought a caramel sauce would go nicely with the cinnamon ice cream.  I still highly recommend this combination of caramel and ice cream, but the balsamic vinegar will also make its way onto some of the ice creaam.

While the ice cream is churning away in your ice cream machine, bring 1 cup of sugar to a boil in a large pot (I used a 3 quart-heavy bottomed pot), until it is completely liquefied, stirring frequently. Add 6 tablespoons of butter and stir like crazy. Once everything is mixed together — with nary a lump in sight — add in a 1/2 cup of heavy cream and 2 teaspoons of vanilla. This has the very pleasing effect of boiling up (hence the need for a large pot). Stir the dickens out of the mixture until it reaches “caramel color.” It doesn’t sound scientific, but I bet it’s a crayola crayon color. Transfer the entire mixture to a microwave-friendly bowl.

Once you’re ready to enjoy the ice cream, warm up the caramel sauce for about a minute. The cinnamon ice cream with the warm caramel sauce is a delicious fall dessert. I also plan on making it for my family at Christmas time, with apple pie, and some of that delicious cinnamon-pear balsamic vinegar that Rob and I bought for his birthday.

Ice cream Ingredients:
1.5 cups half-and-half
1 cup heavy cream
2 eggs
1 cup sugar
2 teaspoons good cinnamon
1 teaspoon good vanilla

Caramel Ingredients:
1 cup granulated sugar
6 tablespoons butter
1/2 cup heavy cream
2 teaspoons good vanilla

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~ by Emily Page on November 25, 2011.

One Response to “Home Cookin’: Fiery Ice Cream”

  1. Yum! Can I come to dinner at your house?

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