CINNAMON ICE CREAM WITH SATIN CINNAMON
Makes: 2 cups
Cinnamon Ice Cream
1 cup whole milk
1 cup whipping cream
two 6-inch cinnamon sticks, broken into pieces
4 egg yolks
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
In a medium saucepan, bring the milk, cream and cinnamon
sticks to a boil. Remove from heat and cover. Leave 30 minutes to infuse, then
strain. Meanwhile, whisk the egg yolks, sugar, ground cinnamon and salt until
thick and the sugar dissolves.
Whisk in the strained milk and cream
mixture. Pour into a clean saucepan and cook over a low heat, stirring until
slightly thickened or the mixture reaches 176°F (82°C). Do not boil.
Strain immediately into a bowl set over ice and stir until cool. Refrigerate
Churn in an ice-cream machine.
SATIN CINNAMON CHOCOLATE
8 ounces semi-sweet chocolate
1/2 cup corn
1/4 cup milk
1 teaspoon ground cinnamon
2 teaspoons sweet
Combine chocolate, corn syrup, milk and cinnamon in a saucepan.
Bring to a boil over medium heat for a minute, while stirring constantly.
Remove from heat and stir in the butter.
Can be refrigerated for a week.
Serve with ice cream.