Monday, October 17, 2011

Lesson #28: Cinnamon Crunch Ice Cream

I've been slowly perfecting my homemade ice cream. If you add too much water (either through non-fat milk or fruit), the ice cream becomes icy and less flavorful. If you add too much cream, the ice cream tastes like frozen whipped cream.

I saw a recipe in Bobby Flay's cookbook that used an equal proportion of whole milk and cream while adding additional egg yolks. The result is a very custard-like base that gets better after it sits a few days. I mixed in a cinnamon granola and -viola - you have cinnamon crunch ice cream!

This ice cream is very rich and creamy. The cinnamon granola adds a nice amount of crunch and a touch of sweetness. This is definitely an INDULGENT ice cream!

LESSON LEARNED: Adding extra egg yolks makes a custard-like ice cream.

Recipe for Cinnamon Crunch Ice Cream

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