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Categories:
all-purpose quick-cooking brown sugar ground cinnamon unsalted butter milk heavy cream cinnamon sticks vanilla bean egg yolks sugar
Viewed: 45 - Published at: 5 years agoIngredients
- 1/4 cup all-purpose flour
- 1/4 cup quick-cooking rolled oats
- 1/4 cup plus 2 tablespoons packed light brown sugar
- 2 1/4 teaspoons ground cinnamon
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, chilled
- 2 cups whole milk
- 2 cups heavy cream
- 2 cinnamon sticks
- 1 vanilla bean, split and seeds scraped
- 8 large egg yolks
- 1 cup granulated sugar
Method
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper.
- Combine the flour, oats, brown sugar, and ground cinnamon in a food processor and process a few times to combine.
- Add the butter and pulse until combined.
- Pat the mixture evenly into a 4-inch square on the baking sheet.
- Bake until golden brown and crispy, about 15 minutes.
- Remove and let cool.
- Chop the cinnamon crunch into small pieces and set aside.
- Combine the milk, heavy cream, cinnamon sticks, and vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat.
- Remove and let steep for 30 minutes.
- Return to the heat and bring to a simmer.
- Prepare an ice bath by placing a medium bowl inside a larger bowl filled half full with ice water.
- Whisk together the yolks and granulated sugar until pale yellow.
- Slowly whisk in the warm milk mixture.
- Remove the cinnamon sticks and vanilla bean, return the mixture to the pan, and cook, stirring with a wooden spoon, until the mixture coats the back of the spoon, 3 to 4 minutes.
- Strain the custard into the bowl set in the ice bath and stir until chilled.
- Pour the custard into an ice cream maker and freeze according to the manufacturers directions.
- Fold the cinnamon crunch into the soft ice cream, cover, and freeze until hardened, at least 2 hours.
