Cinnamon Caramel Ice Cream

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 4 cups half-and-half
• 1 lemon, zest of, only. cut into strips
• 1 cinnamon stick
• 6 egg yolks (or use egg subsitute to equal 6 eggs)
• 1 1/2 cups sugar
• 1 teaspoon butter, softened

Recipe

• 1 in a heavy saucepan combine half-and-half, lemon zest and cinnamon stick over medium heat and bring to a simmer. remove from heat and let steep for 10 minutes. strain into a large bowl, discarding solids. set aside and let cool.
• 2 whisk egg yolks (or subsitute) and 1/2 cup sugar together in a large mixing bowl until thick and pale yellow.
• 3 whisk in half-and-half.
• 4 return mixture to saucepan and cook over medim low heat, stirring constantly with wooden spoon until thick (20-30 minutes). remove from heat and strain into a large bowl and set aside. cover and refrigerate until chilled (2-4 hours).
• 5 while custard is chilling, grease a cookie sheet with butter and set aside.
• 6 in a large saucepan, combine remaining sugar (1 cup) and 4 tablespoons water and bring to a simmer over medium low heat, swirling pot frequently until sugar carmalizes (20-30 minutes).
• 7 immediately pour syrup onto prepared sheet, tilting pan to spread around so syrup is a thin layer. set aside and let cool.
• 8 crack carmamel into small pieces.
• 9 stir into cooled custard.
• 10 process in ice cream maker according to manufacturer's directions.