The perfect way to create your own treat to celebrate National Ice Cream Month
By Chef Anthony Nelson
- 32 oz. Heavy Cream
- 32 oz. Whole Milk
- 400 g. Granulated Sugar
- 4 Cinnamon Sticks
- 1 Tbs. Ground Cinnamon
- 20 oz. Egg Yolks
- 2 oz. Glucose (optional)
- First combine heavy cream, milk, cinnamon sticks, ground cinnamon, half the sugar, and glucose into a medium sauce pot.
- Bring to a boil then remove from heat and let rest.
- Whisk together egg yolks and the remaining sugar. Next, temper the eggs and cream. Instead of just pouring all of the hot cream into the egg mixture, you need to add a very small amount of the hot liquid into the eggs while constantly whisking them. Continue slowly adding the hot liquid while whisking, and after a few moments you can safely add the remaining hot liquid. Adding the hot liquid slowly will gradually bring up the temperature of the eggs without scrambling them. Then combine the rest of the cream mixture into the egg yolks.
- Return the whole mixture back to the sauce pot.
- Heat over medium flame, stirring constantly until the mixture reaches 165 degrees.
- Strain the mixture through a chinois (cone-shaped sieve with woven mesh) and then allow to cool.
- Your mixture is ready to be spun into ice cream.
How to Spin Ice Cream
The process of spinning the ice cream depends on the ice cream maker. Follow the directions to your particular machine to achieve the desired result.
About the Author:
Chef Anthony Nelson grew up on a farm and ranch in Colorado, where his passion for food started. He attended CIA, class of 2004, and has travelled all over the US to further his cooking knowledge. You may taste his amazing cuisine at Field & Main Restaurant in Marshall, Virginia. For more information email or call 540-364-8166.