Ingrédients

• 2 cups whole milk
• 2 cups heavy cream
• 2 graham cracker sheets
• 1/2 cup Cinnamon Bun Syrup
• 1/4 cup sugar
• 6 egg yolks
• Pinch of salt

Verre: Culinary

Taille du verre: 1 pint.

Instructions

1. In a saucepan over medium heat, bring the milk, cream, and graham cracker to a light simmer. Remove the saucepan from the heat and allow the graham cracker to steep for 5 minutes.
2. In a mixing bowl beat egg yolk, syrup, and sugar with a whisk until well incorporated.​​
3. While whisking continuously, slowly strain the hot cream into egg yolk mixture until the yolks are tempered, making sure not to curdle them.
4. Transfer the mixture back into the saucepan and heat over low heat, stirring constantly until it has thickened and reached a temperature of 175° F. ​​
5. Remove the mixture from the heat, strain through a fine mesh sieve into a mixing bowl and refrigerate until cold.
6. Pour the mixture into an ice cream maker and process according to manufacturer's directions.
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7. Once frozen transfer to a container, cover tightly and store in the freezer for at least 2 hours or preferably overnight before serving.
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