The Sunday Slow Scoopers are at it again this week. We are making David Lebovitz's page 38 from 'The Perfect Scoop'. This recipe contains a delicate flavor of cinnamon, using cinnamon sticks to infuse the cream.
I have been using organic creams and milks in all of the ice cream I've made. I love the fresh flavors~ and feel a little bit better about this weekly scooping event. 
There is not much we can do about the calories, except another hour at the gym.
There is not much we can do about the calories, except another hour at the gym.Cinnamon Ice Cream
1 cup whole milk
3/4 cup sugar
pinch of salt
10 cinnamon sticks
2 cups heavy cream
5 egg yolks
Warm the milk and spices with 1 cup of cream. Cover and allow to steep for 1 hour.
Rewarm and remove the cinnamon sticks. Slowly incorporate the egg yolks and cook, stirring the custard over low heat until it thickens. Pour the custard through a strainer into the cream. Chill the mixture and freeze according to directions.
I have served my scoop of cinnamon with a bite of warm black and white brownie. Imagine how yummy this would be with a piece of pie over the holidays. I know I say this every week... but this is my favorite (so far). I am making this cinnamon ice cream again!
Y'all enjoy!
Sandi
