If I asked you to name me 10 flavors of ice cream, would cinnamon be on your list?
Well, it should be!
I’ve made cinnamon ice cream in the past (before blogging), and while it was ok, I wasn’t impressed. I decided to make it again, and added candied pecans to it. Now I am impressed! This is really good ice cream! It has a great flavor, both from the cinnamon in the ice cream and the cinnamon on the candied pecans. And the crunch from the candied pecans is great! Though as a side note, I will say that it was hard leaving enough pecans for the ice cream…I kept eating them! Nick and I really enjoyed this ice cream. I know I will be making it again before summer is over!
Cinnamon with Candied Pecan Ice Cream
- Medium-sized saucepan
- Cookie sheet lined with wax paper
- Large mixing bowl
- Freezer-safe container
- 1½ Cups Heavy cream
- 2½ Cups Half and half
- 1 Cinnamon stick
- ¼ Teaspoon Ground cinnamon
- 1¼ Cups Sugar
- 7 Yolks
- 2½ Cups Pecan halves, toasted
- 1 Cup Sugar
- 1½ Teaspoons Cinnamon
- ½ Teaspoon Salt
- ¼ Cup Water
To toast the pecans:
- Preheat oven to 300 degrees. Spread the pecans out evenly onto a cookie sheet. Place in the oven for 8-10 minutes, stirring every 2 minutes- don’t let them burn!
To make candied pecans:
- In a medium-sized saucepan, combine the sugar, cinnamon, salt, and water. Bring to a boil over medium heat. Once the mixture is boiling, attach a candy thermometer and keep stirring until the temperature reaches 236 degrees. Remove from the heat and add in the toasted pecans. Stir until the pecans are completely coated and the mixture starts to thicken up. Pour onto a cookie sheet lined with wax paper. With a fork, separate the pecans as well as you can. Set aside to cool. Once cool, chop into small pieces. Note: I only chopped up a little more than half of the pecans. We eagerly ate the rest as a snack!
To make the ice cream base:
- In a medium-sized saucepan, whisk together the heavy cream, half and half, and ground cinnamon. Add in the cinnamon stick and bring to a simmer over medium heat. Once the mixture is at a simmer, remove it from the heat and let steep for 10 minutes.
- In a large mixing bowl, whisk together the egg yolks and sugar, until the mixture is a light yellow (about 3 minutes).
- Once the cream mixture comes to a simmer, strain 1/3 of the cream mixture through a sieve, into the egg yolk/sugar mixture and whisk quickly to combine. Repeat this step 2 more times, until all the cream has been incorporated into the sugar mixture. Pour this combined mixture back into the saucepan. Over medium-low heat, stirring slowly and continuously, let the mixture come up to 175 degrees (using a candy thermometer). Once the ice cream base has come up to temperature, remove from the heat and strain through the sieve into a heat-safe bowl. Let cool to room temperature, cover and refrigerate for at least 4 hours.
- After 4 hours, process the ice cream according to your ice cream machine manufacturers instructions. Once the ice cream is ready, scoop (or pour- the ice cream should be a thick milkshake consistency) into a freezer-safe container then stir in the candied pecans. Cover and freeze for 4 hours. Serve and enjoy!