Monday, July 23, 2012
Secret Recipe Club: Cinnamon Ice Cream with Cinnamon Chips
Well, hello you gorgeous bowl of creamy goodness! And when I say creamy, I mean creamy. Today is another edition of the Secret Recipe Club. This is always my favorite post of the month. I love stalking another blog for a delicious recipe to try and share. I'm also always excited to see what recipe of mine has been chosen. It's a little like having Christmas every month!
This month, I was assigned The Boys Made Me Do It. Cara is the mother of 3 boys, so I know she does a lot of cooking to keep them satisfied. If her boys are anything like mine, they have hollow legs that are impossible to fill. There is a nice mix of recipes on her blog, along with her weekly menu plan (I need to be better at updating mine, but lets be realistic, I've only been home 2 full days all summer long, we're lucky we eat!).
I really had a hard time narrowing down what recipe to make. So many of them looked mouthwatering or were things I'd never tried before. In the end, it was my new ice cream maker and our heatwave that made the decision for me. I've never made homemade ice cream before, but I've always wanted to. So I bought the least expensive ice cream maker I could find to learn with. Then I just needed to find a great ice cream recipe. And this Cinnamon Ice Cream fit that category.
This ice cream was amazing!! And steeping the cinnamon sticks in the warm cream--genius! It had such intense cinnamon flavor, but it was never to much. And it was so creamy. All the homemade ice cream I've ever had hasn't had the greatest texture. Not so with this! It was silky smooth and unbelievably delicious! It was a perfect treat with my hubby's birthday cake and really cooled us down when it was 105° outside. I served mine with cinnamon chips.
Cinnamon Ice Cream with Baked Cinnamon Chips
2 cups heavy cream
1 cup milk (I used 1%)
pinch of salt
10 cinnamon sticks, broken up
1 cup sugar
2 tsp. cinnamon
In a saucepan over low heat, combine the sugar, salt, cinnamon sticks, and heavy cream. Warm through but don't allow to boil, and then cover and let steep off the heat for one hour.
Combine the rest of the milk and the cinnamon with the cream mixture and refrigerate overnight.
The next day, before freezing, remove the cinnamon sticks with a slotted spoon.
When ready to freeze, place into frozen ice cream bowl and make ice cream according to directions on your ice cream freezer. Enjoy!