Homemade Vanilla Bean ice cream with the addition of sweet and warm taste of cinnamon will keep you yearning for summer, but anxious for the fall!
Labor Day always is a marker indicating the end of summer and the beginning of fall for me. One last long weekend before the hustle and bustle of the next season gets into full swing.
I’m holding on to the summer months with a vengeance! We’re having great weather; everyone is relaxed, even at work. It’s the perfect calm!
This ice cream flavor came about after an attempt to get good ice cream that mirrored Marianne’s homemade ice cream. Marianne’s is a popular shop in Santa Cruz. They have an amazing menu of delicious flavors of full fat creamy and decadent ice cream to choose from. There is ALWAYS a line out the door! No joke!
We swung by after a date night in Santa Cruz one evening, grabbed a numbered ticket adding much needed structure to the line ciaos, and still had about 8 customers in front of us! There was plenty of time to pick the perfect flavor. I changed my mind about a half dozen times deciding from a fruity or chocolaty flavor. You know which one I ended up with…. Alan knew exactly what he wanted, anything with cinnamon!
Santa Cruz is a 45 minute drive from our place. Too far to just jump in the car when the urge for a cone hits us, so we tried a soft yogurt place in town, and another day tried a hamburger place that has a full menu of shakes and ice cream. We didn’t even finish the dessert, that’s how disappointing it has been!
No more ice cream frustration! I popped the ice cream insert into the freezer, made the flavor the hub has been craving and we’ve been enjoying this Cinnamon Vanilla Bean ice cream for over a week now! Best flavor EVER. True story.
Cinnamon Vanilla Bean Ice Cream
- 2 egg yolks
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- 1 vanilla bean pod, split in half
- 2 cups whole milk
- 2 cups heavy cream
- In a small bowl lightly beat egg yolk and set aside.
- In a medium saucepan, stir in sugar, 1 cup of the milk and add the eggs. Cook over low heat stirring frequently until is begins to thicken slightly. Whisk in all remaining ingredients; milk, cream, vanilla pod, cinnamon, and continue to cook until the ingredients coats the back of the spoon.
- Remove from heat and put in a container that the ingredients can cool in. Place plastic wrap directly on the mixture to prevent a film from forming. Chill in the refrigerator for 2 hours.
- Remove vanilla bean pod and pour cold mixture into prepared frozen ice cream insert and process according to manufacturer's directions.