WHO SELLS CINNAMON ICE CREAM RECIPES

Steps:

• In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it to combine, then add the cinnamon sticks, the caviar from the vanilla bean, and the empty vanilla bean pod. Stir the mixture around and heat it up until it's very hot but not boiling. Meanwhile, add the egg yolks to a medium bow and whisk them vigorously for about 2 minutes, until the yolks are slightly lighter in color. Remove and discard the cinnamon sticks and vanilla bean pod from the saucepan. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking them constantly to temper the egg yolks. Repeat with another ladle of the hot liquid. When it's mixed in, slowly pour the entire egg mixture into the pan with the half-and-half, stirring with a spoon. Once added, stir and cook it for 2 minutes or so, until the mixture is thick enough to coat the spoon. Set a fine mesh strainer over a clean glass bowl and strain the custard. Don't worry if it's a little lumpy!Add the heavy cream to the bowl, add the ground cinnamon, and stir it all together. Chill the mixture for an hour or so, then pour it into the ice cream machine and process it according to your machine's directions. When it's finished churning, it will be in the soft-serve stage; transfer it to a freezer container and freeze for several hours or overnight until it's frozen firm.Delicious!

Steps:

• Combine milk, brown sugar, cinnamon sticks and vanilla bean in a large heavy saucepan. Heat over medium heat, stirring to dissolve the sugar, until steaming. Remove from the heat, cover the pan and let steep for 30 minutes. Strain, discarding the cinnamon sticks and vanilla bean halves. (Scrape the tiny seeds inside the vanilla bean into the milk, if desired.)
• Whisk together egg yolks, corn syrup, cornstarch and ground cinnamon in a mixing bowl. Gradually add the milk, whisking to combine, and return to the saucepan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 minutes. (Because the custard is thickened with cornstarch, it will not curdle when it boils.)
• Transfer the custard to a bowl and place a piece of wax paper or plastic wrap directly over the surface to prevent a skin from forming. Cover and refrigerate until no longer warm. Add marshmallow creme and mix with a whisk until as smooth as possible. (The mixture will be slightly lumpy, but will smooth out during stir-freezing.) Return to the refrigerator until completely chilled.
• Pour the custard mixture into the canister of an ice cream maker and freeze according to the manufacturer's directions. If necessary, place the ice cream in the freezer to firm up before serving in chilled dessert dishes.