Burnt Cinnamon Ice Cream
Pastry Chef Kelly Mencin of Rolo’s | Queens
Yield: 8 pints
Adapted by StarChefs | january 2023
INGREDIENTS:
162 grams cinnamon sticks
2 kilograms whole milk
908 grams heavy cream
430 grams granulated sugar
191 grams dark brown sugar
48 grams glucose syrup
7 grams kosher salt
191 grams nonfat dry milk powder
METHOD:
Prepare and heat a wood-fired oven. Place cinnamon sticks on a half sheet tray. Toast in oven until charred, smoking, and beginning to unravel. Remove from oven and transfer to a large, nonreactive container. Add milk and cream. Let steep overnight, or at least 8 hours. The next day, transfer mixture to a heavy bottomed stock pot over medium high heat. Add sugars, glucose, and salt. Heat until the mixture reaches 160°F. Add milk powder and continue cooking until the mixture reaches 185°F. Strain and refrigerate overnight. The next day, transfer to an ice cream machine and process according to manufacturer’s instructions. Serve immediately or freeze.
