This recipe took third place at our 2014 Iowa State Fair Ice Cream Contest!
2 Cups heavy cream
1 Cup whole milk
4-1/2 oz sugar
1/3 Cup corn syrup
5 large egg yolks
1 Tbsp ground softstick “true” cinnamon
1 Tbsp Sweet Caramel Seasoning
1 tsp whole cloves
2 tsp Vanilla Paste
1/4 tsp Salt
Combine cream, milk, 2-1/2 oz sugar, corn syrup, and salt in same pan. Add ground cinnamon, cloves, and sweet caramel seasoning to the milk mixture in the sauce pan, whisking to combine. Heat milk mixture to 175 degrees and remove from heat.
Meanwhile, whisk together egg yolks and 1-3/4 oz sugar in separate small bowl. “Temper” the yolks by drizzling in 1 Cup of the hot cream mixture while whisking.
Add tempered egg yolks to sauce pan, return saucepan to heat and heat to 180 degrees. Strain the hot custard (egg-cream mixture) to remove egg yolk and other solids.
Allow mixture to cool in the fridge, then place 1 Cup of the custard in freezer. Once frozen solid, stir frozen custard into refrigerated custard. Add vanilla paste.
Transfer ice cream batter to the cylinder of an ice cream maker and process in ice cream machine per manufacturer’s instructions. Once ice cream reaches “soft serve” consistency, spread ice cream on a pre-chilled baking pan or sheet. Freeze 1-2 hours. When nearly firm, transfer ice cream to an airtight container and allow to freeze solid.