Ice cream is summertime comfort food. Why would one need comfort food during such gloriously sunny, long days? I’ll tell you. One might need a little advice, a smidge of a pep talk, and a great big hug (or dish of ice cream) if they spilled a large quantity of paint on their roof.
How much paint? Enough that it looks like a pterodactyl flew over and relieved itself. I slopped up as much of the (expensive) paint as I could with the paint brush and slapped it onto the house, then scrubbed the rest with a damp towel; now, the splotch is only visible from across the street and not too noticeable. I don’t feel too bad, but that’s partly thanks to the comfort of ice cream.
I wanted the Cinnamon Brown Sugar Ice Cream to taste like a cinnamon roll made over for summer, so I upped the cream cheese quotient. Basically it feels like you’re eating a frozen, custardy version of a cinnamon roll without the bready part–just the cinnamon gooey filling and the cream cheese frosting. If that disgusts you, maybe don’t accept a dessert invitation to my house.
Cinnamon Brown Sugar Ice Cream (I began with Jeni’s ice cream base and altered it for my recipe)
Yield: 6-8 servings
1-1/4 cups milk
4 teaspoons cornstarch
1-3/4 cups half-and-half
2/3 cup dark brown sugar
1 teaspoon vanilla extract
2 Tablespoons corn syrup
1/2 teaspoon salt
6 Tablespoons cream cheese, softened (I used neufchatel cheese with good results)
2 teaspoons ground cinnamon
Combine 1/4 cup of the milk and the cornstarch in a small bowl and stir well with a fork; set aside.
In a medium saucepan, combine the rest of the milk, half-and-half, brown sugar, vanilla, corn syrup, and salt and bring to a boil over medium-high heat. Cook at a boil for 4 minutes, stirring. Stir in the cornstarch mixture and return to a boil, stirring until thickened, about 2 minutes. Remove from heat.
Put the cream cheese and cinnamon in a large mixing bowl. Whisk in about 1/4 cup of the hot milk mixture until very smooth, then whisk in the rest of the hot milk mixture.
Prepare an ice bath by putting ice in a very large bowl and setting the bowl with the ice cream mixture inside the ice-filled bowl. Let the ice cream chill, stirring occasionally, until cooler than room temperature. Pour into your ice cream machine and process it according to the manufacturer’s instructions.