The classic combination of cinnamon raisin anything promptly gets my attention. So I am ashamed to say after I made the cinnamon custard, it took me a few days to settle on the raisin and walnut additions because I felt they might be too ho hum.
Wrong again. After giving up (although cinnamon chocolate chip is still running through my head) I caved and added the raisins and walnuts and wow oh wow. Oh. Wow.
I added a whopping two tablespoons of cinnamon to the custard. I wanted it strong. This ice cream has deep flavor with the comfort of the old raisin and walnut favorites.
It's scoops of fall, I tell ya.
Cinnamon Raisin Walnut Ice Cream
- 4 egg yolks
- 1 cup cream
- 2 cups whole milk
- 1 cup sugar
- pinch of kosher salt
- 2 tablespoons cinnamon
- Whisk the egg yolks together in a heat proof bowl and set aside.
- Heat the cream, milk, sugar, salt and cinnamon together in a heavy bottomed saucepan.
- Remove mixture just before boiling and slowly pour into the egg yolks whisking constantly.
- Strain the mixture back into the saucepan and heat until it thickens, until it covers the back of a wooden spoon.
- Pour back into the bowl, cover with plastic wrap so the wrap is touching the mixture and refrigerate for 3 hours or overnight.
- Remove the plastic wrap, pour the mixture into an ice cream maker and process according to the manufacturer's instructions.
- When ice cream reaches soft serve consistency, add the raisins and walnuts.
- Secure the cover on the container and place in the freezer for a few hours or until ready to serve.