I know it’s fall and I’m supposed to give up my ice cream in favor of warm pies but I have to tell you that I’m not exactly one to bake by the seasons. I often find myself craving potpie in July. And lemon desserts in November. I think it has to do with the fact that I hate when people tell me what to do. That goes for Mother Nature. I only recently saw the wisdom in actually wearing rain boots instead of defiantly wearing canvas shoes in the rain. Dry feet win out over cold, wet tootsies any day.
But hear me out on this ice cream guys. First, it’s cinnamon flavored, which we can all agree is a fall flavor. Second, it’s basically screaming to be paired with apple pie (or pumpkin pie, or pecan pie, or a solid fall flavored crumb cake). And I think we can all agree that apple pie is the epitome of fall desserts (I suppose pumpkin pie is the epitome, but whatever. This is my list, I make the rules).
Besides, after all my apple pie experiments and this terrible idea of a cupcake run I participated in on Saturday, anything baked is a total stomach churner for me.
P.S. let’s talk about this cupcake run for a minute, k? It sounds like an awesome plan. You run 3.1 miles, and consume 3 cupcakes (each about 1/4 of the way through the race). I love cupcakes. I love running. What could possibly go wrong?
Well for starters, I decided to have a late breakfast of half a bacon, egg, and cheese on a bagel. I’m not sure why I thought that was a good idea.
Then, the cupcakes they provided were made with oil and crisco, and not in a good way. As in you had enough grease on your hands from the cupcake wrapper that it looks like you consumed a big mac and a supersize fry, and the frosting was this dense, unflavorful paste that made you gag a little as you tried to cram it into your mouth to start running again.
I still maintain that this run could be great, but they need to seriously rethink their cupcake choices. Of course, I’m also weird.
*Just a Note: Do not be alarmed by the fact that this calls for 5 large cinnamon sticks. It sounds aggressive but the hint of rum and vanilla help mellow the flavor. Also when you freeze this, the flavor is dulled just enough to make it palatable – even homey. It smells fantastic too.
- 1 cup heavy cream
- ⅔ cup sugar
- pinch of salt
- 5 long sticks of cinnamon
- 2 cups whole milk
- 5 large egg yolks
- 2 tsp vanilla
- 1 tbsp dark rum
- In a large saucepan over medium heat warm 1 cup of milk with the sugar, cream and cinnamon sticks until steaming.
- Cover and let infuse for an hour.
- Remove the cinnamon sticks and discard (or rinse and save for another purpose).
- Rewarm the milk mixture until steaming.
- In a separate bowl whisk the egg yolks and salt until pale and thick.
- Set up an ice bath with a quart sized container in the center. Pour the remaining milk in the bowl.
- When the cinnamon milk mixture is steaming remove from heat and slowly ladle into the egg mixture while whisking constantly to temper the eggs.
- Return the tempered mixture to medium low heat and stir until thickened slightly - about 5-10 minutes. You will know the mixture is done when your finger leaves a trail on the back of your mixing spoon.
- Strain the mixture through a fine mesh sieve into the milk waiting in the ice bath. Stir to combine.
- Add the vanilla and rum and stir. Cover the mixture and chill in the fridge for at least 3 hours or overnight.
- Once your base has chilled thorough churn in an ice cream maker according to the manufacturers instructions. I let mine churn for about 20 minutes longer than suggested so that it was extra fluffy.
- Freeze until firm, at least several hours. Serve with warm apple pie!