Burnt Cinnamon Ice Cream

Pastry Chef Kelly Mencin of Rolo’s | Queens
Yield: 8 pints

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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.

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