Cinnamon-Cayenne Ice Cream Recipe

• 2 cups milk
• 2 cups cream
• 1/4 cup granulated sugar
• 1 cinnamon stick
• 8 egg yolks
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground mace
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/4 teaspoon ground cayenne
• 1/4 teaspoon ground white pepper
• 3 tablespoons Calvados or brandy

1. In a medium, heavy-duty pot, warm milk, cream, granulated sugar and cinnamon stick, until scalding. Remove from heat, cover, and let infuse for at least 1 hour.
2. Place cream mixture back on stovetop, heating until scalding again. Meanwhile, in a large bowl, whisk egg yolks and brown sugar together. Slowly, stream entire hot cream mixture into egg yolk mixture, whisking constantly to avoid curdling. Return entire mixture to pot, and cook over low heat until mixture reaches a temperature of 170u0b0F, and is thick enough to coat the back of a spoon.

milk, cream, granulated sugar, cinnamon, egg yolks, brown sugar, ground cinnamon, ground mace, ground cloves, ground allspice, ground cayenne, ground white pepper, calvados

Taken from www.seriouseats.com/recipes/2009/05/cinnamon-cayenne-ice-cream-recipe.html (may not work)