CINNAMON version 1
3 cups heavy cream
1 1/2 cups whole milk
2 vanilla beans, split lengthwise
1 cup plus 2 tablespoons sugar
6 egg yolks
2 1/2 teaspoon cinnamon
Combine cream and milk in a large sauce pan. Scrape in seeds from vanilla beans; add beans. Bring just to simmer. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 min. (do not boil). Strain into large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours. Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to
a covered container and freeze until firm. (Can be made 3 days ahead. Keep frozen).
CINNAMON version 2
1/4 cup non-instant skim milk powder
2/3 cup sugar
2 cups table cream
1 cup milk
2 egg yolks
1 tablespoon cinnamon
Mix skim milk powder and 1/3 cup of sugar in a large bowl. Slowly beat in cream; you want to dissolve the solids in the cream, but just barely. Avoid clumping. Beat until smooth, and then beat in milk. Lightly beat eggs yolks; beat in remaining sugar. Heat cream/milk/sugar mixture to almost boiling. Pour hot cream/etc mix onto egg yolks while constantly stirring. Cool, and put in ice cream machine. Shortly before ice cream is ready (it should have thickened), add cinnamon.
CINNAMON version 3
Try this with hot apple pie
1 recipe Custard Ice Cream Base
1/2 teaspoons ground cinnamon or 2 cinnamon sticks
Put about 2 cups of the Custard Ice Cream Base with the cinnamon in a saucepan. Cook over low heat, stirring constantly, 5 to 10 min, or until the mixture is warm and suffused with cinnamon flavor. Cool thoroughly. Remove cinnamon sticks, if used. Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart.
CINNAMON NUT CRUNCH
This is a favorite for the fall and winter holidays. Cinnamons and pecans in a rich vanilla.
Prepare a batch of Ultimate Butter Pecan (see recipe) Ice Cream, but use an additional 1/4 cup of brown sugar, and add 2 tablespoons of ground cinnamon to the base mix.