I have never been a fan of plain vanilla ice cream. It lacks that something special that I need in ice cream. But if said vanilla ice cream is speckled with beautiful little vanilla beans then I’m totally down.

After making these yummy Apple Hand Pies, I knew a fresh vanilla bean ice cream would be the perfect accompaniment. After a quick search I came up with some tasty looking recipes but for some reason, I felt I needed to continue my quest. Shortly after, I came across this cinnamon vanilla bean ice cream recipe. I don’t know what could be more perfect to go with apple pie!

I love cinnamon anything but I have never tried cinnamon ice cream. After trying this, I don’t know why I waited so long. The combination of vanilla and cinnamon is sweet and slightly spicy. It was truly the perfect compliment to the cinnamon-y apple pies.

Cinnamon Vanilla Bean Ice Cream
recipe from Smells Like Home

1 cup whole milk
3/4 cup sugar
2 cups heavy cream, divided
Pinch of salt
1 vanilla bean, split in half lengthwise
10 (3-inch) cinnamon sticks, broken up
5 large egg yolks

1. Warm the milk, sugar, 1 cup of the cream, and salt in a medium  saucepan.  Scrape the seeds from the vanilla bean into the warm milk and  add the bean into the warm milk as well.  Add in the broken-up cinnamon sticks.  Cover,  remove from the heat, and let steep at room temperature for 1 hour.
2. Over  medium low heat, rewarm the milk mixture.  With a slotted spoon, remove  the cinnamon stick pieces and discard.  Pour the remaining 1 cup cream  into a large bowl and set a mesh  strainer on top.
3. In a separate medium bowl, whisk together the  egg  yolks.  Slowly pour the warm mixture into the egg yolks (you can also  use a large ladle here to reduce the mess of pouring), whisking  constantly, then scrape the warmed egg yolks back into the saucepan.
4. Stir the mixture constantly over medium heat with a heatproof  spatula, scraping the bottom as you stir, until the mixture thickens and  coats the spatula.  Pour the custard through the strainer and stir it  into the cream.  Stir until cool over an ice bath.
5. Chill the mixture thoroughly in the refrigerator (overnight is best).  When ready to  churn, freeze the mixture in your ice cream maker according to  the manufacturer’s instructions.

This recipe is linked to:
Sweet as Sugar Cookies
A Well-Seasoned Life