Evening Edge
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DEL.ICIO.USCinnamon Ice Cream
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In the Kitchen With . . . Lucas Els, Duluth
What's apple pie without ice cream? Lucas Els makes his own cinnamon ice cream.
Nominated by Judy Czegledi:
"My son, Lucas Els, is 24 years old and the pastry chef at St. Ives Country Club. He absolutely loves his job and loves to cook. He has taught himself and brought himself up by the bootstraps."
Hands on time: 10 minutes Total time: 15 minutes Serves: 10
Ingredients:
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2 cups heavy cream
2 cups whole milk
1/2 vanilla bean
3 cinnamon sticks
1/2 cup granulated sugar
6 egg yolks
Instructions:
In a large saucepan, bring heavy cream, milk, vanilla bean and cinnamon sticks to a simmer and cook for 12 minutes, stirring frequently.
In a bowl, combine sugar and egg yolks. Very slowly add cream mixture, a little at a time, stirring constantly until eggs are warm to the touch. Add mixture back to the saucepan and cook over low heat until the mixture coats the back of the spoon. Transfer to a bowl and cool. Refrigerate until chilled. Remove vanilla bean and cinnamon sticks. Freeze according to ice cream manufacturer's directions.
In a bowl, combine sugar and egg yolks. Very slowly add cream mixture, a little at a time, stirring constantly until eggs are warm to the touch. Add mixture back to the saucepan and cook over low heat until the mixture coats the back of the spoon. Transfer to a bowl and cool. Refrigerate until chilled. Remove vanilla bean and cinnamon sticks. Freeze according to ice cream manufacturer's directions.
Nutrition:
Per serving: 276 calories (percent of calories from fat, 71), 4 grams protein, 16 grams carbohydrates, 1 gram fiber, 22 grams fat, 199 milligrams cholesterol, 47 milligrams sodium.
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