Ingredients:
- Condensed milk
- Cold cream
- Sugar
- Salt
- Vanilla bean paste
- Vanilla extract
- Half-and-half
- Milk
- Egg yolks
- Xanthan gum
- Brown sugar
- Heavy cream
- Cinnamon
- Cinnamon oil
Instructions:
- Before adding condensed milk, whip cold cream only to soft peaks which barely hold their shape. This builds up a structure to hold upcoming condensed milk and prevents over whipping the cream.
- Pour 1 cup of cream or half-and-half (ad) into a saucepan and add sugar and salt. Warm until the sugar dissolves. Remove from heat and add the remaining dairy, vanilla bean paste, and vanilla extract. Chill overnight.
- In a separate saucepan, bring milk and cream just to a boil. Add vanilla, let it sit at room temperature for 30 minutes. In another pan, beat egg yolks, sugar, and xanthan gum until airy. Stir the warm milk mixture into the egg yolk mix.
- Place sweetened condensed milk in the fridge. Beat cold heavy cream on medium until stiff peaks form. Lower the speed and pour the condensed milk into the whipped cream. Add vanilla extract if desired.
- In a mixing bowl, whisk brown sugar and milk until sugar dissolves. Blend in the heavy cream, then add eggs, cinnamon, cinnamon oil, and salt. Chill this base for 2-3 hours.
For more details, check out these recipes:
King Arthur Baking,
Bigger Bolder Baking, and
Cinnamon Ice Cream Recipe.
