Chocolate Cake

Happy birthday Elise!

Chocolate Cake with Chocolate Frosting
Recipe adapted from Baked Explorations: Classic American Desserts Reinvented, By Matt Lewis and Renato Poliafito.

Ingredients

For the classic chocolate cake

3/4 cup dark unsweetened cocoa powder
2/3 cup sour cream
2 2/3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1 inch cubes, softened
1/2 cup vegetable shortening
1 1/2 cups sugar
1 cup firmly packed dark brown sugar
3 large eggs, at room temperature
1 tbs vanilla extract

For the chocolate frosting 

180g dark chocolate, chopped
180g milk chocolate, chopped

1 1/2 cups heavy cream

2 tbs light corn syrup or golden syrup

1 1/2 cups (3 sticks) unsalted butter, soft but cool, chopped into 1 inch pieces

Directions

Pre-heat oven to 325 degrees F. Butter three 8 inch round cake pans, line them with parchment paper, and butter the parchment. Dust the parchment with flour and knock out excess flour.

In medium bowl, mix the cocoa powder and sour cream with 1 1/4 cups hot water and set aside to cool.

In a large bowl, sift the flour, baking soda, baking powder, and salt together and set aside.

Using a standing mixer fitted with a paddle attachment, beat the butter and shortening together on medium speed until light and fluffy, about 5 minutes – the mixture will appear to string or ribbon throughout the bowl.

Add the sugars and beat on medium speed until light and fluffy, about 5 more minutes.

Add the eggs, one at a time, mixing about 10 to 15 seconds after each addition until the egg is incorporated into the mixture.

Then turn the mixer to low, add the vanilla, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds.

Beginning with the dry ingredients, add the dry mixture and the cocoa mixture to the mixer bowl in three alternating parts, ending with the dry.

Divide the batter among the prepared pans. Use an offset spatula to level the batter. Bake the cakes for 35-40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center comes out clean.

Transfer the pans to a wire rack and cool for 30 to 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove the parchment.

Make the chocolate frosting

Place the chopped chocolate and milk chocolate in the bowl of am electric mixer. In a small saucepan bring cream and syrup to the boil, remove from heat and immediately pour over the chocolate. Let stand for 2-3 minutes. Slowly whisk the chocolate mixture until completely smooth. Let mixture cool to room temperature.

With the electric mixer fitted with the whisk attachment on medium speed, gradually add the butter and mix until well combined and smooth. Chill frosting for a few minutes until it can hold its shape.

To assemble the cake

Place one cake layer on a serving platter. Trim the top to create a flat surface, and evenly spread about 1 1/4 cups frosting on top.

Add the next layer, trim and frost it, then add the third layer. Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for about 15 minutes to firm up. (This is known as the crumb coating and will help you keep loose cake crumbs under control when you frost the outside of the cake.)

Spread the sides and top of the cake with the remaining frosting. Refrigerate it for 15 minutes to firm it up.

The cake can be stored, covered in a cake dome or cake saver, at room temperature for up to 3 days

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Published in: on April 29, 2012 at 9:32 pm  Comments (3)  
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Anzac Biscuits

April 25 is Anzac Day in Australia and New Zealand, a day of remembrance for those who served our countries. These sweet, oaty, crispy biscuits were said to have been sent to Australian and New Zealand Army Corps (ANZAC) soldiers during World War I by their wives and families.

Recipes for Anzac biscuits don’t vary too much, just remember they never contain egg and are never to be called cookies. Golden syrup is a pale-coloured treacle, similar in colour and consistency to honey. It is widely available in the UK, Australia, New Zealand, Canada and South Africa. I’ve also read a version of golden syrup is popular and locally produced in Louisiana, so US bakers may have luck finding it in that area. Light corn syrup is a suggested alternative, but true Anzac biscuits always contain golden syrup.

Anzac Biscuits
Recipe from Woman’s Day magazine

Ingredients

1 cup rolled oats
1 cup plain flour, sifted
1 cup caster sugar
1 cup desiccated coconut
125g butter, chopped
1 tablespoon golden syrup
2 tablespoons boiling water
1 teaspoon bicarbonate of soda
 
Directions

Preheat oven to moderately low, 160°C. Line baking trays with baking paper.

In a medium bowl, combine oats, flour, sugar and coconut.

In a small pan, combine butter and golden syrup. Stir over low heat for 2-3 minutes until melted.

In a small jug, combine water and bicarbonate of soda. Stir into butter mixture. Pour into dry ingredients. Mix well.

Roll pieces of mixture into walnut-sized balls. Arrange on prepared trays, leaving a 4cm space between each biscuit to allow for spreading. Press lightly to flatten.

Bake for 15-20 minutes until golden. Allow to stand for 5 minutes before transferring to a wire rack to cool. Biscuits will harden on cooling.

Published in: on April 22, 2012 at 2:23 pm  Comments (4)  
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Chocolate Chocolate Chocolate Cake

This recipe is my new favourite chocolate cake recipe. Chocolate cake with mousse-like chocolate frosting and dark chocolate ganache drizzled on top. I think I’ll tweak the recipe a little further but it’s pretty darn good just the way it is.

Chocolate Chocolate Chocolate Cake
Recipe adapted from Baked Explorations: Classic American Desserts Reinvented, By Matt Lewis and Renato Poliafito.

Ingredients

For the classic chocolate cake

3/4 cup dark unsweetened cocoa powder
2/3 cup sour cream
2 2/3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1 inch cubes, softened
1/2 cup vegetable shortening
1 1/2 cups sugar
1 cup firmly packed dark brown sugar
3 large eggs, at room temperature
1 tbs vanilla extract

For the chocolate frosting

180g dark chocolate, chopped
180g milk chocolate, chopped
1 1/2 cups heavy cream
2 tbs light corn syrup or golden syrup
1 1/2 cups (3 sticks) unsalted butter, soft but cool, chopped into 1 inch pieces

For the chocolate glaze

180g good quality (60-72%) dark chocolate, coarsely chopped
3/4 cups unsalted butter, softened and cut into 1/2 inch pieces

Directions

Pre-heat oven to 325 degrees F. Butter three 8 inch round cake pans, line them with parchment paper, and butter the parchment. Dust the parchment with flour and knock out excess flour.

In medium bowl, mix the cocoa powder and sour cream with 1 1/4 cups hot water and set aside to cool.

In a large bowl, sift the flour, baking soda, baking powder, and salt together and set aside.

Using a standing mixer fitted with a paddle attachment, beat the butter and shortening together on medium speed until light and fluffy, about 5 minutes – the mixture will appear to string or ribbon throughout the bowl. Add the sugars and beat on medium speed until light and fluffy, about 5 more minutes. Add the eggs, one at a time, mixing about 10 to 15 seconds after each addition until the egg is incorporated into the mixture. Then turn the mixer to low, add the vanilla, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds.

Beginning with the dry ingredients, add the dry mixture and the cocoa mixture to the mixer bowl in three alternating parts, ending with the dry. Divide the batter among the prepared pans. Use an offset spatula to level the batter. Bake the cakes for 35-40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and cool for 30 to 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove the parchment.

Make the chocolate frosting

Place the chopped chocolate and milk chocolate in the bowl of am electric mixer. In a small saucepan bring cream and syrup to the boil, remove from heat and immediately pour over the chocolate. Let stand for 2-3 minutes. Slowly whisk the chocolate mixture until completely smooth. Let mixture cool to room temperature.

With the electric mixer fitted with the whisk attachment on medium speed, gradually add the butter and mix until well combined and smooth. Chill frosting for a few minutes until it can hold its shape.

To assemble the cake

Place one cake layer on a serving platter. Trim the top to create a flat surface, and evenly spread about 1 1/4 cups frosting on top. Add the next layer, trim and frost it, then add the third layer. Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for about 15 minutes to firm up. (This is known as the crumb coating and will help you keep loose cake crumbs under control when you frost the outside of the cake.) Spread the sides and top of the cake with the remaining frosting. Refrigerate it for 15 minutes to firm it up.

Make the chocolate glaze

Place the butter and chocolate in the top of a double boiler. Using a rubber spatula, stir the mixture until the chocolate and butter are completely melted and smooth.

Remove the pan from the heat and stir the glaze to release excess heat. Cool until it is still pourable but not hot to the touch. Otherwise you may melt your frosting right off your cake. Drizzle glaze over the cake. Refrigerate the cake about 15 minutes to set the glaze before serving.

Glaze the cake

Line a rimmed baking sheet with parchment paper. Place your cake on a wire rack over the baking sheet. Slowly pour about 3/4 of a cup of the glaze over the cake. Use a small offset spatula to smooth it out to the edges. Place the cake in the refrigerator for 5 minutes to set the glaze. Remove from the refrigerator and slowly pour the rest of the glaze over the cake. It should run down the sides in thick streams. You should be able to control the size and length of the streams by the pour. Feel free to experiment, and have no fear in playing around. This is the fun part, and there is no right or wrong way. Chill the entire cake for approximately 20 minutes, or until glaze is set, then transfer to a cake plate. Serve at room temperature.

The cake can be stored, covered in a cake dome or cake saver, at room temperature for up to 3 days

Published in: on April 20, 2012 at 4:48 pm  Comments (4)  
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Kitchen Sink Cookies

Yes, I make these often don’t I? Another batch today – Easter M&Ms and McGrath Fountation pink-and-white M&Ms.


More kitchen sink cookies –

Kitchen Sink Cookies
Adapted from recipe by Martha Stewart
Makes about 40

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cups old-fashioned rolled oats
Any variation of chocolate, nuts, candy etc like –
2 cups milk chocolate chips
1 cup chopped milk chocolate
2 cups M&Ms

Directions

  1. Preheat oven to 175 degrees Celsius. Line baking sheets with baking paper.
  2. In a large bowl with a wooden spoon or hand mixer, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
  3. In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Stir in oats, M&M’s, chocolate chips and chocolate.
  4. Drop heaping tablespoons of batter onto trays, about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. (I roll into balls). Bake until golden, about 16 to 18 minutes (8-10 minutes in my oven). Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.
Published in: on April 9, 2012 at 4:53 pm  Leave a Comment  
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Peanut Butter Easter Eggs

Mix smooth peanut butter (softened, about 1/4 cup) with icing sugar (sifted, about 1/4 cup). Chill mixture, then shape into egg or ball shapes (about 8). Insert lollipop sticks into peanut butter eggs, chill again. Dip eggs into melted chocolate and chill until set. Then enjoy!

Published in: on April 8, 2012 at 2:46 pm  Leave a Comment  
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Chocolate Cake with Coffee Buttercream Frosting

This recipe is from Baked Explorations. I just love this cookbook. I love both of the Baked cookbooks. If you haven’t already got these two cookbooks on your shelf I highly recommend you fix this. If you like cake. And chocolate. And American desserts, pies and cookies. Oh my.

I didn’t make any major substitutions on this recipe. It’s a delicate cake so be careful when removing the layers from the tins. My frosting did have a slightly odd texture, but was more than usable and tasted great if you like coffee. I had to rush the chocolate topping onto the cake as guests were waiting, otherwise it is worth the time to let the chocolate cool slightly before adding to the top of the cake. The cake looks quite spectacular, chocolate sauce running down over the caramel-coloured frosting.

I found coffee essence in the baking supplies aisle of my supermarket, next to vanilla extract. Happy (belated) birthday Dad.

Chocolate Coffee Cake
Recipe from Baked Explorations: Classic American Desserts Reinvented, By Matt Lewis and Renato Poliafito. Recipe found and reviewed at Modern Domestic

For the classic chocolate cake

3/4 cup dark unsweetened cocoa powder
2/3 cup sour cream
2 2/3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1 inch cubes, softened
1/2 cup vegetable shortening
1 1/2 cups sugar
1 cup firmly packed dark brown sugar
3 large eggs, at room temperature
1 tbs vanilla extract

For the coffee buttercream

1 1/2 cups granulated sugar
1/3 cup all purpose flour
1 1/2 cups whole milk
1/3 cup heavy cream
1 1/2 cups (three sticks) unsalted butter, soft but cool, cut into small pieces
1 tsp pure vanilla extract
3 tbs coffee extract

For the chocolate glaze

8 oz good quality (60-72%) dark chocolate, coarsely chopped
3/4 cups unsalted butter, softened and cut into 1/2 inch pieces
1 tbs light corn syrup

Assembly
10-12 chocolate covered espresso beans

Directions

Pre-heat oven to 325 degrees F. Butter three 8 inch round cake pans, line them with parchment paper, and butter the parchment, Dust the parchment with flour and knock out excess flour.

In medium bowl, mix the cocoa powder and sour cream with 1 1/4 cups hot water and set aside to cool.

In a large bowl, sift the flour, baking soda, baking powder, and salt together and set aside.

Using a standing mixer fitted with a paddle attachment, beat the butter and shortening together on medium speed until light and fluffy, about 5 minutes – the mixture will appear to string or ribbon throughout the bowl. Add the sugars and beat on medium speed until light and fluffy, about 5 more minutes. Add the eggs, one at a time, mixing about 10 to 15 seconds after each addition until the egg is incorporated into the mixture. Then turn the mixer to low, add the vanilla, and beat until incorporated. Scrape down the sides of the bowl and mix again for 30 seconds.

Beginning with the dry ingredients, add the dry mixture and the cocoa mixture to the mixer bowl in three alternating parts, ending with the dry. Divide the batter among the prepared pans. Use an offset spatula to level the batter. Bake the cakes for 35-40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and cool for 30 to 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove the parchment.

Make the coffee buttercream

In a medium, heavy bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.

Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool (this takes about 7-9 minutes; however, you can speed up the process by pressing bags of frozen berries or frozen corn around the sides and bottom of the mixing bowl). Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium high and beat until the frosting is light and fluffy, about another 1-2 minutes.

Add the vanilla and coffee extracts and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

To assemble the cake

Place one cake layer on a serving platter. Trim the top to create a flat surface, and evenly spread about 1 1/4 cups frosting on top. Add the next layer, trim and frost it, then add the third layer. Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for about 15 minutes to firm up. (This is known as the crumb coating and will help you keep loose cake crumbs under control when you frost the outside of the cake.) Spread the sides and top of the cake with the remaining frosting. Refrigerate it for 15 minutes to firm it up. 

 Make the chocolate glaze

Place the butter, chocolate, and corn syrup in the top of a double boiler. Using a rubber spatula, stir the mixture until the chocolate and butter are completely melted and smooth.

Remove the pan from the heat and stir the glaze to release excess heat. Drizzle glaze over the cake. Refrigerate the cake about 15 minutes to set the glaze before serving.

Glaze the cake

Line a rimmed baking sheet with parchment paper. Place your cake on a wire rack over the baking sheet. Slowly pour about 3/4 of a cup of the glaze over the cake. Use a small offset spatula to smooth it out to the edges. Place the cake in the refrigerator for 5 minutes to set the glaze. Remove from the refrigerator and slowly pour the rest of the glaze over the cake. It should run down the sides in thick streams. You should be able to control the size and length of the streams by the pour. Feel free to experiment, and have no fear in playing around. This is the fun part, and there is no right or wrong way. Garnish with chocolate covered espresso beans. Chill the entire cake for approximately 20 minutes, or until glaze is set, then transfer to a cake plate. Serve at room temperature.

The cake can be stored, covered in a cake dome or cake saver, at room temperature for up to 3 days.

Published in: on March 25, 2012 at 9:20 pm  Leave a Comment  
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Mini Hawaiian Carrot Cake and Work in Progress

What’s been going on in Katie’s Kitchen? Lots of healthy eating. And of course a little baking. This weekend was two Hawaiian carrot cakes for my buddy Michelle’s birthday. The restaurant we went to wouldn’t allow BYO cakes so I made a small take-home cake for Michelle and one for our friend Jess. The cake tins I used are 15cm and I got two three-layer cakes from the original recipe. Sometimes a cake is just more special than cupcakes. Happy birthday Michelle!

Last weekend was banana bread. The freezer is stocked with slices for breakfasts or snacks.

Next weekend will feature cupcakes, as will the weekend after. I hope to fit in some crochet time and get my current ripple blanket finished soon. My new (vintage) fabrics are waiting to be cut and sewn. Such fun!

Published in: on March 6, 2012 at 12:10 am  Comments (3)  
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German Chocolate Cake

A few years ago, when we were newly married and had just moved in to our first home together hubby baked me a birthday cake. Looking back, it was my first homemade birthday cake in quite a few years. He literally stayed up all night to make it for me, it was a German chocolate cake. Not a German recipe for chocolate cake, the cake was apparently named after a brand of chocolate. The cake he made was delicious and shared with my family on the night of my birthday.  German chocolate cake has a specific frosting – a pecan and coconut frosting made with evaporated milk and egg yolks.

The recipe I used today is from Baked: New Frontiers in Baking. I’m yet to find a recipe I don’t like in either of the two Baked cookbooks (New Frontiers in Baking and Baked Explorations). Could be because I keep choosing to make the chocolate recipes? I made one substitution today – I used regular pain flour instead of cake flour as my local supermarket didn’t have it in stock. I read somewhere you should subtract two tablespoons of plain flour for each cup used when making this substitution. Of course, I read this after I’d made the cake. The crumb is so soft, almost too soft. I wonder if this is due to the flour, I’ll have to pick up some cake flour and try it again. Sweetapolita did an interesting post on types of flour recently.

I still have the original recipe hubby used, written on the back of two envelopes. Me, sentimental?

Click here for German chocolate cake recipe
Click here for the Baked: New Frontiers in Baking cookbook

Chocolate Chip Cookies

I’m on a mission to perfect the chocolate chip cookie. It needs to be chocolate filled, chewy but not undercooked in the centre, browned on the edges and not too salty. These cookies are good, very good even, but not great. Yet.

I made one batch of dough then divided it into three parts. One part I baked immediately. The second I refrigerated for about 8-10 hours. The third I froze overnight then baked straight from the freezer. The batch I baked straight from the mixing bowl were the least chewy of the three. The cookies baked with frozen dough were thicker and more dense than the other two batches, but were still chewy in the centre and crisp on the edges. I think I’d choose the frozen dough cookies as my favourite this time.

Chocolate Chip Cookies
Adapted from Baked: New Frontiers in Baking
Makes 24 cookies (I used a 2-tablespoon scoop and got closer to 30 cookies)

Ingredients

2 cups all-purpose flour
1 teaspoon salt (this was too much for me, next time I’ll halve it)
1 teaspoon baking soda
1 cup (2 sticks) chilled unsalted butter, chopped into small pieces
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
2 packets Cadbury Milk Chocolate Chips

Directions

 In a large bowl, whisk the flour, salt, and baking soda together; set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugars together until smooth and creamy. Don’t over beat. Scrape down the bowl and add the egg, then the egg yolk, beating until each is incorporated. Add the vanilla and beat until just combined.

Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.

Using a spatula or wooden spoon, fold in the chocolate chips.

Option 1- Bake now as below, skipping the chilling stage.
Option 2 – Cover the bowl tightly and put in the refrigerator for at least 6 hours.
Option 3 – Scoop 2-tablespoon-size balls of mixture and place on a baking tray lined with baking/parchment paper, cover tightly with cling wrap then freeze for at least 4 hours. Bake as below straight from the freezer.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Use an ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls. Use your hands to shape the dough into perfect balls and place them on the prepared baking sheets, about 2 inches apart. They will spread considerably. 

Bake for 12 to 14 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.

Remove the pan from the oven and cool on a wire rack for 5 – 10 minutes, transfer the cookies to the rack to cool completely.

Published in: on January 14, 2012 at 11:33 am  Comments (3)  
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Cinnamon Ice Cream

The most common question I’m asked about this blog is Do you take the photos yourself? The answer is yes, I bake or make and then photograph. This time, however, I didn’t do the making. This was hubby’s project from start to finish. He makes ice cream a couple of times a year. I’m still wanting some more of the chocolate ice cream he made last Easter. The first batch for 2012 is cinnamon, a flavour I know he has been wanting to make for a while. If you like snickerdoodles and ice cream, you’ll love this recipe. It’s creamy, with all the flavour of a snickerdoodle. The original calls for just white sugar; this batch substitutes brown sugar and Equal for 1/2 of the white sugar.

Hubby recommends letting the ice cream freeze for at least a night, but says the texture will be best after two days. If you add anything to the recipe, like walnuts or pecans, be sure to chill them first and add them to the ice cream machine late in the freezing process. That goes for any goodies you add to homemade ice cream, says hubby.


Cinnamon Ice Cream
Adapted from recipe from All Recipes

Ingredients

  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 cup Equal sugar substitute (do not convert to grams, as you will add way too much sweetener. the conversion from sugar to sweetener works only if you go by volume)
  • 1 1/2 cups half-and-half cream (can substitute 3/4 cup of pouring cream plus 3/4 cups of whole milk)
  • 2 eggs, beaten
  • 1  1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

Directions

  1. In a saucepan over medium-low heat (make sure it’s not too hot) stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble.
  2. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon, about 10-15 minutes.
  3. Remove from heat, and whisk in vanilla and cinnamon. Cover and set aside to cool for at least 3 hours in the refrigerator.
  4. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer’s instructions.
  5. Pour ice cream into freezer-safe container with lid, cover surface of ice cream with plastic wrap under lid, and let harden in freezer overnight. Scoop and serve. 
Published in: on January 4, 2012 at 9:33 pm  Comments (2)  
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