Ingredients
Units
- 2 teaspoons ground cinnamon
- 1 large cinnamon stick
- 1 cup whole milk
- 2 cups cream, divided
- 6 large egg yolks
- 3/4 cup granulated sugar
- 3/4 cup ground graham crackers + additional to sprinkle
Instructions
- In a small skillet, toast the stick and ground cinnamon on low heat for about 2 minutes, until you smell the toasted aroma, tossing it around so you don’t burn it.Â
- Heat the milk, 1 cup of cream, and the cinnamon stick in a medium saucepan.
- Bring just to a boil, remove from heat and let infuse for 5 minutes. This will flavor the milk and cream.Â
- Place the egg yolks in a large bowl and gradually add the sugar, beating until beginning to thicken. I do this with a hand whisk, but you can use an electric mixer.Â
- Remove the cinnamon stick from the infused milk, and add the warm milk and cream to the yolk mixture gradually, whisking constantly.
- Transfer this mixture back to the saucepan and cook over medium heat, constantly stirring, until it thickens, from 3 to 5 minutes. Don't let it boil. When you draw your finger across the back of the spoon (a wooden or silicon spoon), there should be a clear path that doesn't expand quickly.
- Strain this mixture into a medium bowl, add the ground toasted cinnamon and the remaining 1 cup of cream.
- Cover and refrigerate for 6 hours or overnight.
- Pour the cold cinnamon mixture into the popsicle molds, attach the stick and freeze for 4 hours or more, until completely solid.
- To remove the ice cream, place the bottom and sides of the molds through hot water for 10 seconds and carefully unmold. If you still can't take the paletas out, repeat for 5 more seconds until you can.
- Coat with graham crackers crumbs, serve on a bed of more crumbs and eat.
Notes
- Omit the toasting of the cinnamon if you're short on time.Â
- Use another type of cookie crumbs to coat the paletas.Â
- Prep Time: 15 minutes
- Freezing time: 8 hours
- Cook Time: 10 minutes
- Category: Desserts
- Method: Cooking + Freezing
- Cuisine: International