Serves: 6
Total Calories: 268
1 In a medium saucepan, combine the milk, cream, lemon zest, and cinnamon. Heat over low heat until small bubbles form around the edges. Remove from the heat.
2 In a large heatproof bowl, whisk the egg yolks and sugar until foamy. Gradually pour the warm milk into the egg yolk mixture, whisking until blended.
3 Pour the mixture back into the saucepan. Place the saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until steam begins to rise from the pot and the custard thickens slightly, about 5 minutes.
4 Pour the custard through a mesh strainer into a bowl. Let cool. Cover and chill in the refrigerator at least 1 hour or overnight. (To cool the custard mixture rapidly, pour it into a bowl set within a larger bowl filled with ice water. Stir the mixture frequently.)
5 Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the ice cream into a plastic container, cover, and freeze up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cinnamon Ice Cream recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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