Wednesday, November 14, 2007

murphy's cinnamon ice cream

I tried a few new ice cream recipes this summer (fruity, light, and fresh) and loved them, but we had packed the ice cream machine away for the winter. I mean, who makes, or eats, ice cream in the winter, right? Crazy people. And me. The idea of a cinnamon flavored ice cream, though, appealed to the "fall" side of me. Enter Murphys Ice Cream (I always knew I liked Ireland) and their request for bloggers to try their recipes and give feedback. Well, twist my arm.

The recipe:
130g Sugar
5 Egg Yolks
220ml Cream
200ml Milk
1 Cinnamon Stick

What to do:
1. Put the cinnamon stick in a saucepan with the milk.
2. Bring the milk to a simmer.
3. Remove from the heat.
4. Beat the sugar and egg yolks together until thick and pale yellow.
5. Remove the cinnamon stick from the milk.
6. Beat the milk into the eggs and sugar in a slow stream.
7. Pour the mixture back into pan, and place over low heat. If you want a strong cinnamon flavour, add the cinnamon stick back in.
8. Stir until the custard thickens (around 60C).
9. Remove the cinnamon stick.
10. Allow the custard to cool.
11. Whip the cream and fold into the custard.
12. Freeze using a domestic ice cream machine, then cover and place in the freezer.

Don't be afraid of the measurements being all metric. I used a very basic measuring cup and it had the metric measurements that gave me quantities close enough to accurate that everything turned out just fine. (Although, if you copy this recipe and send it to your mom for a grocery list, you might want to attempt to convert it so that she doesn't cry in the store.)

I followed the recipe exactly as written and opted to leave the cinnamon stick in longer for the stronger flavor. I thought it was the perfect amount of cinnamon flavor and would do it that was again. My only disappointment with using the cinnamon stick was that the color of the ice cream was an even vanilla--I would have liked some flecks or other indication that it was flavored.

My big complaint about your average homemade ice cream is that it a) coats your spoon and your throat in an unappetizing way, and b) has a funky, bitter aftertaste. This ice cream had neither. It is rich (from it's custard base) and creamy, but just tastes smooth--not artificial. We ate it over apple pie and everyone (all ten of us) loved it. A definite hit. I would make it again, to serve with pie, for sure. This is a great compliment to fall flavors.

Murphys Ice Cream

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