- 8 large egg yolks
- 1 cup sugar
- 2 cups heavy whipping cream
- 1 cup 2% milk
- 2 teaspoons vanilla extract
- 1 tablespoon large egg white
- 2 cups walnut or pecan halves
- 1/3 cup sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- In a large heavy saucepan, whisk egg yolks and sugar until blended; stir in cream and milk. Cook over medium-low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 175°, stirring constantly. Do not allow to boil. Remove from heat immediately.
- Quickly transfer to a large bowl; stir in vanilla. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
- Preheat oven to 325°. In a large bowl, whisk egg white. Add walnuts; toss to coat. In a small bowl, mix sugar and spices. Sprinkle over walnuts; toss to coat. Spread into a 15x10x1-in. baking pan. Bake 30-35 minutes or until crisp, stirring every 10 minutes. Cool completely.
- Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions.
- Transfer ice cream to freezer containers, allowing headspace for expansion. Fold in nut mixture. Freeze 4-6 hours or until firm. Yield: 1-1/2 quarts.
Originally published as Cinnamon Crunch Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p129
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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