Ingredients for Saigon Cinnamon Ice Cream
- Whole Milk
- 2 cups granulated sugar
- 1 vanilla bean, split and scraped
- 4 large egg yolks
- Heavy Cream
- 1/4 teaspoon sea salt
- 1 tablespoon ground cinnamon
- Black Pepper
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How to Make Saigon Cinnamon Ice Cream
- In a large, heavy saucepan, combine 4 cups whole milk, 1 cup granulated sugar, and 1 vanilla bean, split and scraped.
- Heat over medium heat, stirring occasionally, until the mixture simmers gently.
- In a separate bowl, whisk together 4 large egg yolks and 1 cup granulated sugar until pale and thick.
- Temper the egg yolks: Slowly pour 1/3 of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, whisking constantly, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Strain the custard through a fine-mesh sieve into a bowl set over an ice bath. Stir occasionally to cool quickly.
- Cover and refrigerate for at least 2 hours, or until completely chilled.
- Once chilled, stir in 2 cups heavy cream, 1/4 teaspoon sea salt, 1 tablespoon ground cinnamon, and 1/4 teaspoon freshly ground black pepper.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to firm up completely before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
705g
Fat
349g
Carbs
61g
