Cinnamon Crunch Ice Cream

Name: Cinnamon Crunch Ice Cream
Prep time: 60 min
Cook time: 25 min
Total time: 1 h 25 min
Yield: 1-1/2 quarts.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
Ingredients: 8 large egg yolks; 1 cup sugar; 2 cups heavy whipping cream; 1 cup 2% milk; 2 teaspoons vanilla extract; WALNUTS:; 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

Is your ice cream feeling a little vanilla? Take the flavor up a notch with my cinnamon- and spice-enhanced recipe. It’s great for special occasions or a treat to make with the kids on a fall afternoon. Use your favorite nuts or a mixture for variety. —Catherine Johnston, Stafford, New York

Ingredients

8 large egg yolks
1 cup sugar
2 cups heavy whipping cream
1 cup 2% milk
2 teaspoons vanilla extract
WALNUTS:
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

Directions

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.