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Cinnamon Kirsch Ice Cream Recipe
Cinnamon Kirsch Ice Cream
Antoine Westermann, Paris, France
Antoine Westermann, Paris, France
Flavors of France
Total time: 1hr to 2hr
Preparation time: A few minutes + freezing time
Cooking time: About 20 minutes
Difficulty: Easy
Chef's Note
Serve with: Warm Kougelhopfs with Sour Cherries
Ingredients for 4 servings
- 250 ml (1 cup) milk
- 250 ml (1 cup) cream
- 4 egg yolks
- 100 g (3 1/2 oz.) granulated sugar
- 50 g (2 oz.) Cinnamon stick
- 45 ml (3 tbsp.) kirsch
  1. Boil the milk and cream together with the cinnamon and leave to infuse for 10 minutes.
  2. Meanwhile, whisk the egg yolks and sugar until light and pale.
  3. Pour the hot mixture over the egg yolks, whisking constantly, then return to the saucepan.
  4. Place over low heat to thicken, stirring constantly with a wooden spoon. Do not let the mixture boil.
  5. When the mixture thickens enough to coat the back of the spoon, remove from the heat and strain immediately.
  6. Chill rapidly, stir in the kirsch and place in an ice cream maker to freeze.
Alsatian eau-de-vie or a shot of kirsch
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