Cinnamon Crunch Ice CreamIs your ice cream feeling a little vanilla? Take the flavor up a notch with…
Cinnamon Crunch Ice Cream
8 large egg yolks 1 cup sugar 2 cups heavy whipping cream 1 cup 2% milk 2 teaspoons vanilla extract WALNUTS: 1 tablespoon large egg white 2 cups walnut or pecan halves 1/3 cup sugar 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice
In a large heavy saucepan, whisk egg yolks and sugar until blended; stir in cream and milk.
Cook over medium-low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 175°, stirring constantly.
Do not allow to boil.
Remove from heat immediately.
Quickly transfer to a large bowl; stir in vanilla.
Place bowl in a pan of ice water.
Stir gently and occasionally for 2 minutes.
Press plastic wrap onto surface of custard.
Refrigerate several hours or overnight.
Preheat oven to 325°.
In a large bowl, whisk egg white.
Add walnuts; toss to coat.
In a small bowl, mix sugar and spices.
Sprinkle over walnuts; toss to coat.
Spread into a 15x10x1-in.
Bake 30-35 minutes or until crisp, stirring every 10 minutes.
Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturers
Transfer ice cream to freezer containers, allowing headspace for expansion.
Fold in nut mixture.
Freeze 4-6 hours or until firm.