Friday, December 4, 2009
Cinnamon Ice Cream
I am fortunate to live within a couple hours from the farm I grew up on. Yup, that’s right, FARM. A lot of my Nashville friends are SHOCKED to hear that I grew up on a farm. While it was wonderful growing up, I always knew I was destined for city living. As an adult, I love having a grocery store, restaurants, park, *cough* liquor store *cough*, coffee shop all within mere blocks. But as a kid, I loved being able to roam freely through the woods, climb/build forts/play hide-and-seek in the hay barn, and have tons of space to drive a four-wheeler or golf cart. There are plusses and minuses to both ways of life.
While visiting my hometown area for Thanksgiving break, I was also going to be throwing a baby shower (more on that in my next post!), so in order to make all the cupcakes and frosting, I hauled my KitchenAid Mixer home. I also knew my parent’s have a deep-freeze, so they’d have plenty of room for me to fit my ice cream maker bowl! While at the nearest Walmart (25 miles away!) shopping for the ingredients I’d need for the baby shower, as well as my Mammy’s Saturday night Thanksgiving get-together, I suddenly remembered I had plans to make ice cream, but never decided on what kind to make! I knew it needed to be simple, because I couldn’t afford to buy too many crazy ingredients. Luckily I pulled up the ice cream recipes I had bookmarked on my iPhone. I quickly zeroed in on the Cinnamon Ice Cream recipe I bookmarked back in July.
This was a great ice cream to make because, the ingredients are simple, and it doesn’t even require egg yolks. I honestly wasn’t sure if I would like this very much or not, because out of all the ice creams I’ve made in the past, I have found I prefer the richer flavor that comes from recipes that call for egg yolks. But from my very first bite, I was rewarded with a sweet, rich, creamy ice cream. Perfection! I really could not tell it didn’t include egg yolks. This ice cream called to mind a warm, down home on the farm, fall flavor. It truly was a pleasure to enjoy this ice cream while home in the country for the holiday. (And yes that’s a barn in the background of the first photo. There’s a barn in the backyard, and horses in the field out front.)
While making this ice cream at 3am I was joined in the kitchen by my chatty, opinionated little brother. He proceeded to state that homemade ice cream should only come in two flavors: vanilla & banana. Because anything other than that takes away from the pure simple flavor. (Funny how 19 year olds think they are the experts on everything.) Well… come time to enjoy the ice cream with dessert, I think his opinion was changed! He, along with my dad, and pretty much everyone else at my Mammy’s became huge fans of this simple, cinnamon spiced indulgence. It paired well with the cake and the pie served! Everyone loved it so much, I think if I were to show up at Christmas without homemade ice cream, I would be turned away at the door!
Cinnamon Ice Cream
from Demolition Desserts, by Elizabeth Faulker, as seen on MarthaStewart
Yields: 4.5 cupsIngredients:
2 cups whole milk
1/2 cup turbinado sugar (I used regular granulated sugar)
1/2 cup pure maple syrup
2 teaspoon ground cinnamon
2 cups heavy cream
1 teaspoon pure vanilla extract
1 teaspoon coarse saltDirections:
Prepare an ice-water bath; set aside.
Combine the milk, sugar, maple syrup, and cinnamon in a medium saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to bubble and sugar has dissolved, 6 to 8 minutes. Add cream, vanilla, and salt; stir to combine. Pour mixture into a medium bowl set in the ice-water bath. Stir occasionally until cooled. Cover and transfer to refrigerator until chilled at least 1 hour and up to overnight.
Stir mixture briefly; pour into an ice-cream maker and process according to manufacturer's instructions. Store ice cream in a covered container in the freezer, at least 1 hour and up to 1 week. Ice cream is best served within 3 days.
*As you can tell, this ice cream maintained a soft, easily scoopable texture. YUM! I wish I had a bowl of it right now!*
And this time last year I was enjoying Pumpkin Waffles, Pumpkin White Chocolate Blondies, and my favorite Black Bean Soup.
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wow che buono!
mmmmmm….one from farm kid to another…I can totally relate, and reading this post, really makes me miss home and everything that went with it… 🙁 on a less-depressing note, the ice cream looks amazing! You're seriously making me want to get an ice cream maker…but it's probably best that I let you handle all of the ice cream making (for multiple reasons). 🙂
Looks delicious. I love the cinnamon ice cream at Ellendale's…wonder if yours is similar?
YUM! I am hoping I get the ice cream maker I asked for for Christmas! I am so ready to start making ice cream!
Cinnamon is one of my favorite flavors to add to homemade ice cream. I love it. Yours looks delicious.
looks delicious – it's on the top of my list to make ASAP!
For the most part I agree with your brother but would have embraced this ice cream. Yum, I'm making this one..asap! I have a freezer in the garage with two
freezer bowls waiting to be used!
Happy Friday Erin!
~ingrid
This ice cream certainly has been making rounds on blogs lately! I loved it when I made it a few weeks ago. Your pictures are beautiful!
i just made those pumpkin blondies a few days ago…post not up yet but WOW yum.
your ice cream looks good too!
looks great! I can't wait to try this one
Looks beautiful Erin! Love the picture! I am going to have to try this soon, I really love Cinnamon ice cream.
Oh, this looks so good! The photos of your family's farm are gorgeous. There's nothing like being out in the country!
I'm scared of making ice cream with egg yolks, so this is right up my alley! It looks so good!
My hubby wants to retire on a farm and that sounds romantic to me for some reason, of course I have no idea what it's really like 🙂
HA! I made this sorta. Because I saw that it didn't call for eggs I just assumed 🙁 that I mix all the ingredients into a bowl and chill. SO, I hope this turns out as I added everything at once and then had to pour all of it into a sauce pan to warm/cook on the stove. I'll let you know how it goes.
~ingrid
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I made this today and threw in some dark chocolate chunks at the end. It was my first adventure with my new KitchenAid Ice Cream attachment and it was FANTASTIC!
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Finding an eggless cinnamon ice cream recipe is difficult so I was especially grateful to happen upon yours. Thank you! My first batch was a big hit. Since it was on the salty side for my palate, next time I’ll add just a pinch or two of coarse salt and increase if needed – I wouldn’t be me if I didn’t tinker 😉 Also, I wanted to let you know that I tried to pin your recipe but your gorgeous pictures came up blank!
Erin Wilburn replied: — November 17th, 2014 @ 2:40 pm
Thanks for the feedback! How weird the pictures wouldn’t pin. 🙁 I need to make this ice cream again soon, it’s one of my favorites!
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