by David Fisco
10 August 2013
Word count: 427
Dessert | Freezing
I recommend you use genuine Ceylon cinnamon in this recipe.  Ceylon cinnamon is a high-quality spice that works well in sweet dishes. It doesn't have the bitterness commonly found in "supermarket" cinnamon. Due to the peanut butter, this ice cream is quite dense.  Let it sit at room temperature for a while before you scoop it.

2 1/2 cups heavy cream
1 1/2 cups whole milk (separated into 1 cup and 1/2 cup)
8 large egg yolks
3/4 cup (144 grams) white sugar, divided
2 tablespoons Ceylon cinnamon (I used  Indus Organic)
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1 teaspoon almond extract
1/2 cup smooth peanut butter (I used Peter Pan natural, "no stir")

If you intend to freeze your ice cream today, prepare an ice water bath for a bowl large enough to accommodate all of the ingredients in this recipe.

In a heatproof bowl whisk the 8 egg yolks with half of the sugar. Beat until the mixture is smooth.

Put 2 1/2 cups of heavy cream, 1 cup of the milk, the other half of the sugar, the 2 tablespoons of cinnamon, and the salt into a saucepan.  Stir over medium heat until just before the cream mixture simmers. When you first see small bubbles forming on the side of the saucepan, pull the mixture from the heat. You can also monitor it with a thermometer and pull when it is about 200 degrees Fahrenheit.

Using a small stream, very slowly whisk approximately two cups of the warm cream mixture into the egg yolks. You are tempering the yolks; be sure not to cook them.

Pour the yolk-and-cream mixture back into the saucepan with the remaining cream mixture and return to the stove over medium-high heat. Stir until the mixture reaches 180 degrees Fahrenheit and the mixture coats the back of a spoon.

Remove from heat and stir in the remaining 1/2 cup of milk to halt cooking. Stir in the teaspoon of almond extract.

If using an ice bath, put a clean bowl into the ice bath and use a wire mesh to strain the liquid into the clean bowl. Cool until chilled.  If you're not using an ice bath, use a wire mesh to strain the batter into an airtight container and cool the batter in the refrigerator overnight.

Freeze your batter in an ice cream maker. About 2-3 minutes before the batter is finished freezing, drop the peanut butter by spoonfuls into the ice cream maker, allowing the peanut butter to swirl throughout the ice cream. Freeze the batter until firm.