Cinnamon Kirsch Ice Cream, a recipe from Antoine Westermann on the Worldwide Gourmet

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Cinnamon Kirsch Ice Cream Recipe

Recipe

Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, 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

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

Method

Boil the milk and cream together with the cinnamon and leave to infuse for 10 minutes.
Meanwhile, whisk the egg yolks and sugar until light and pale.
Pour the hot mixture over the egg yolks, whisking constantly, then return to the saucepan.
Place over low heat to thicken, stirring constantly with a wooden spoon. Do not let the mixture boil.
When the mixture thickens enough to coat the back of the spoon, remove from the heat and strain immediately.
Chill rapidly, stir in the kirsch and place in an ice cream maker to freeze.

Sommelier

Alsatian eau-de-vie or a shot of kirsch

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