How to Make Homemade Cinammon Apple Ice Cream
- 1). Combine the cinnamon sticks with milk in the small sauce pan. Heat until almost boiling but do not boil. Remove from heat, cover, and allow the mixture to stand for 20 minutes.
- 2). Combine the egg yolks and sugar together in a medium sized mixing bowl. Whisk until the mixture is thick and pale. Remove the cinnamon sticks from the milk and reheat the milk.
- 3). Temper the eggs by whisking in one ladle full of the heated milk. Add the egg yolk mixture to the rest of the milk in the sauce pan and turn the heat to medium-low. Add vanilla extract. Stir constantly until the mixture thickens and forms custard, about 10 to 12 minutes. Do not allow the mixture to boil.
- 4). Pour the custard through a fine mesh strainer into another pan. Chill completely by placing the pan into a sink filled with ice. Wait at least one hour.
- 5). Toss the apples with the cinnamon in a large mixing bowl. Heat butter in a frying pan. Wait until the foam is gone, and then add the cinnamon coated apples and any leftover cinnamon. Fry quickly until apples begin to soften, stirring constantly. Allow the apples to cool completely.
- 6). Add the cooled custard to the ice cream maker. Churn until well thickened. Add the cold apples gradually while the ice cream maker is still running. Continue churning until the ice cream is ready to serve, about 15 to 25 minutes.
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