A bit sophisticated this rich vanilla ice cream has the the subtle zing of cinnamon.
Vanilla Cinnamon Ice Cream
Print This Recipe Yield 1Source Adapted from Mark Bittman by Wind AttackPublished
Ingredients
- 2 vanilla beans
- 4 cup whole milk
- 1 cup sugar
- 2 cinnamon sticks
- 8 egg yolks
- 2 cup cream
Directions
Put the milk and sugar in a medium saucepan. Halve the vanilla beans and scrape out the seeds and add to the milk along with the emptied pod. Bring to a low boil, stirring occasionally, then turn off the heat. Add the cinnamon sticks and let sit for 2–3 minutes. Strain the mixture through a fine mesh strainer and return to the saucepan, discarding the vanilla pods and cinnamon sticks.
Return to medium high heat. In a medium bowl, whisk together the remaining sugar and the eggs. Slowly whisk in half the warm milk, being careful not to curdle the eggs. Once the milk is incorporated, return the mixture to the saucepan. Cook over medium heat, stirring constantly until the mixture adheres to a wooden spoon and you can draw a line through it. Remove from heat, then whisk in the cream Pour into a container and refrigerate until completely cooled, at least several hours.
Freeze in an ice cream maker according to the manufacturer’s instructions. For a standard consumer model, you will have to freeze it in two batches, so plan ahead. Once frozen, transfer to an airtight container and freeze overnight to achieve a firmer texture.
I love raw oysters and mignonette sauce! The adaptation with the Asian pears is incredible. I wonder if you could add a little more heat to it with some minced Thai chiles?
I haven’t used coconut vinegar before — I think it’s a Filipino ingredient? Can you substitute with Japanese rice vinegar?
…those adaptations are great too. GREG
Love the idea of Asian pear with oysters. We had Hope Ranch oysters on Thanksgiving. First time. They are from Santa Barbara. Really nice. Some as big as my hand!
LL
When I first saw your picture, I thought those were chopped onions in the vinegar–a natural assumption for me to make since that’s a common condiment used by filiipinos. I really like your more sophisticated version with pears for the oysters. There’s a place in Carmel, Aw Shucks, that serves great oysters. We always stop there before dinner whenever my husband and I visit. Now I want some. Love your fish platter!
Will you quit pushing your agenda? (Now you know that made you spit, laughing)
I can’t wait to learn more about this mignonette. I like contrasting sweet and vinegar in sauces, and often like throwing in some heat too.
away from where the famed “Island Creek” oysters are farmed, we frequently have a bag of the buggers around. Always looking for an interesting new mignonette and this one sounds FAB!
Arousing way to kick off the holiday season! Most creative mignonette — must find coconut vinegar now!
Thank you!
Wow Greg. Just wow! I love oysters and coconut and pears. I’m coming over. 🙂
The Mignonette sauce with Asian pear sound so amazing, just perfect to go with fresh delicious oysters!
I love the spin with coconut vinegar. I can’t say that I’ve actually had it, but the idea and some recreations in my mind of cocnut dishes I’ve had is helping me consider what it would be like.
I’ve never been a big oyster guy, but a decent bottle of bubbly is cause for an exception!
Cheers!
Jason
Beautiful!
When I lived in Texas, I found an awesome spot along the coast near Rockport that was just a huge oyster bed. Always had fresh oysters and crab whenever I mde the trip.
This recipe sounds fantastic!
How fortunate you are to be able to get fresh oysters! Cattle and wheat are about the only things fresh around here…and some cowboys, they’re pretty fresh too 😉
I am not sure if I would eat these (not a big raw oyster fan), but I love the color scheme of this picture. White is my favorite color. Usually makes bad photo but now when you are shooting.
I am sure that you realize how lucky you are to have the opportunity to have fresh sea food right at your door as well as an extended growing season.
Your recipe sounds truly inspired!
Wow — that looks and sounds delicious! I like the Asian twist with the Asian pear and coconut vinegar. How creative!
What a good idea.