Ingredients
Equipment
Method
Instructions
- In a medium mixing bowl, whisk together 2 egg yolks and 1 cup of granulated sugar (or allulose if you're going for the sugar-free version) until the mixture is pale and creamy.
- In a saucepan, combine 2 cups of whole milk and the split vanilla bean pod. Heat over medium heat until it begins to simmer. Remove from heat and let it steep for about 15 minutes to infuse the vanilla flavor.
- Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Return this mixture to the saucepan and cook over low heat, stirring continuously until it thickens slightly and coats the back of a spoon.
- Remove from heat and stir in 2 cups of heavy cream and 2 teaspoons of cinnamon. Mix until well combined.
- Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for the best flavor.
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Notes
- Use high-quality ingredients for the best flavor.
- Churn the ice cream according to the manufacturer's instructions for the right texture.
- Store in an airtight container to prevent ice crystals from forming.