Today's ice cream is spiced with cinnamon, primarily because a bag of cassia (cinnamon) chunks caught my eye at the spice store. Apparently they are great to add to coffee grounds for a spiced brew . . . except I'm a tea drinker and prefer my Lady Grey with a splash of cream. As a result of my impulse buy I had this bag of cinnamon chunks that needed something to do, so I put the chunks to work transferring all that lovely cinnamon oil to an ice cream base.
My inspiration was a steeped cacao nib ice cream in Alice Medrich's Pure Dessert cookbook. Cacao nibs and cassia chunks are NOT interchangeable [eat nibs, not chunks--hey, that could be a t-shirt slogan] but for the purpose of this recipe it's a good swap. To be honest, I chose this recipe because it didn't involve cooking egg yolks. I have a thing about separating edible foods--why use the chard leaves and toss the stems? Why toss the beet greens in favor of the beets? Why all the fuss about egg white omelets--what's wrong with the whole egg in an omelet? I'll stick with heavy cream and sugar, thanks. With the exception of molten chocolate lava cakes, I have yet to meet a dessert worthy of me ending up with forlorn egg whites looking for a good home [any attempts to change my mind are encouraged, my spoon is ready].
Note: because this ice cream base is warmed, it needs to chill a good long time before churning. I find it easiest to get this started the night before, while I'm finishing up dinner activities in the kitchen. That way the ice cream can chill overnight, and I can churn whenever I'm ready the following day.
You will need a stove top/hot plate, a freezer, and an ice cream maker for this recipe.
Cinnamon Chunk Ice Cream (makes 3½ cups, or a generous bowl and enough for tomorrow's ice cream sandwiches)
1½ cups (12 ounces) heavy cream
1½ cups (12 ounces) whole milk
½ cup (3 ½ ounces) granulated sugar
2 teaspoons cassia chunks (I think broken cinnamon sticks should substitute)
⅛ teaspoon salt (I used kosher)
In a medium saucepan over medium heat, bring all ingredients to a simmer. Remove from heat and cover for 20 minutes. Strain the mixture through a fine mesh strainer, discard the cinnamon chunks, and chill for at least 4 hours (overnight works great). Freeze the ice cream according to manufacturer's instructions, mine took about 25 minutes to get to soft serve stage. Transfer to a freezer and freeze for at least an hour to firm up. Serve, or have a bowl and save the rest for Snickerdoodle Cinnamon Ice Cream Sandwiches.
Be sure to stop by all of today’s Ice Cream Week Participants:
- Ice Cream Float by Cravings of a Lunatic
- Maple Bacon Bourbon Brown Sugar Ice Cream Sandwiches by The Girl in the Little Red Kitchen
- Coffee and Donuts Ice Cream Sandwiches by The Redhead Baker
- Chocolate with Buttercream Icing Ice Cream by Cookistry
- Dulce de Leche and Pecan Sundae by My Catholic Kitchen
- Banana Split Finger Sandwiches by The Life and Loves of Grumpy’s Honeybunch
- Strawberries and Cream Ice Cream by Hezzi-D’s Books and Cooks
- Cinnamon Chunk Ice Cream by Farm Fresh Feasts
- Chocolate Mint Frappe by Noshing with the Nolands
- Gluten Free Lemon Mint Frozen Custard by Gluten Free Crumbley
- Oreo Ice Cream by That Skinny Chick Can Bake
- Peach Pie Milkshake by The Messy Baker
- Strawberry Vodka Float by Mind Over Batter
- Coconut Cream Fudge Bars by Quarter Life (Crisis) Cuisine
- Flourless Chocolate Almond Coconut Ice Cream Sandwiches by Cupcakes & Kale Chips
- How to Make an Old-Fashioned Ice Cream Soda by Mother Would Know
- No Churn Low Carb Mint Ice Cream by Yours and Mine are Ours