Cinnamon Ice Cream Based on a recipe from David Lebovitz (thanks to Cynthia and Matt for getting me my own copy of The Perfect Scoop for Christmas) Ingredients 1 cup skim milk Pinch of salt 1/2 cup sugar 5 egg yolks 2 cups whipping cream, divided 2-3 T. of Penzey’s Vietnamese Cinnamon, depending on taste Method Wisk together milk, salt, sugar, cinnamon and half of the cream in a small pot and warm through. In the meantime, beat egg yolks in a small bowl; add a small amount of the warmed dairy mixture, whisking gently. Add the egg mixture to the pot and heat until custard thickens. Strain mixture into covered container and chill completely. Add custard to your ice cream maker and freeze according to the manufacture’s directions. Enjoy as is, over some
Panettone bread pudding or drizzled with chocolate sauce.