Word is, today is National Ice Cream Day thanks to our good former President Ronald Reagan. You know what that means don't you? Today all calories consumed in ice cream form are null and void. Yes, eat as much as you want it doesn't count a lick.
A couple years ago I received a Cuisinart ice cream maker for my birthday and set out on a voyage of discovery to find the perfect ice cream recipe--so many homemade ice creams are hard and chunky and lacking the smooth creamy texture of commercially produced varieties.
Well two months and 123 pounds later I was successful and found this, the Holy Grail for ice cream lovers--my humble offering in celebration of the day. It has a kiss of cinnamon and if you're really up for something good, drizzle honey and caramel on top then sprinkle with macadamia nuts to recreate my favorite Cold Stone creation. My absolute favorite.
1 1/3 cups sugar
1 tablespoon cornstarch
1/4 teaspoon salt
3 cups half and half
2 egg yolks
1 5.33-ounce can of evaporated milk
1 cup whipping cream
1 vanilla bean
1 cinnamon stick
In a saucepan combine the sugar, cornstarch and salt. Stir in the whole milk while over a medium heat until the mixture begins to simmer. Add the vanilla bean and cinnamon stick then simmer 1 minute over a low heat and set it aside. Ina small bowl lightly beat the egg yolks then stir 1 cup of the milk mixture into the egg yolks; stir the egg yolks mixture back into the remaining milk mixture and heat--stirring constantly--until slightly thickened. Stir in evaporated milks and cream then take out the cinnamon stick and vanilla bean. Slice open the softened vanilla bean and scrape out the seeds into the mix, stirring to combine. Chill the custard overnight then process in an ice cream maker according to your appliance's directions. Makes 2 quarts.
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