Many of my fellow Dorista's (the name I coined for those of us committed to either baking or cooking our way through her various books) resolved their cognitive dissonance over the cake's lack of cinnamon by just, well, adding it into the recipe anyway! Some of them even added a dash cinnamon's fall cousin, nutmeg and a crumble! I personally thought these well meaning Doristas were missing the whole point of this dessert's simple appeal. Then I read of one Dorista's more elegant solution: serve it with a scoop of David Lebovitz' cinnamon ice cream! I knew immediately that I had to make not only a batch of this but also another one of Marie-Hélène's Apple Cakes to accompany it. Everyone could have what they wanted once again! And I did witness my mother-in-law pushing the scoop off her plate to a willing receiver seeking seconds! Family harmony once again!
Cinnamon Ice Cream
(Adapted from David Lebovitz, The Perfect Scoop)
Note: The modifications I made to David's' recipe were to accommodate for my only having one cinnamon stick (which I needed for garnish!) but a ton of ground cinnamon on hand. Also, I've found that I prefer the cooked custard recipes in his book a little less yolky and creamy than his.
- 2 teaspoons of ground cinnamon
- 1.5 cup of whole milk
- 3/4 cup of sugar
- 1/4 teaspoon of salt
- 1.5 cups of heavy cream
- 5 egg yolks
Warm the milk, sugar, salt and cinnamon and 3/4 cup of the cream in a medium saucepan
over medium heat whisking until cinnamon is incorporated the cinnamon into the liquid. While milk mixture warms set a bowl over another bowl filled with ice and place the remaining cup of cream into the now chilling bowl and set a mesh strainer on top. You will be adding the cooked custard to this later.
In a separate bowl whisk together the egg yolks then slowly pour the warm milk mixture into
the egg yolks, whisking constantly to avoid the eggs scrambling. When completed, pour the mixture back into the saucepan and stir the mixture constantly over medium heat with a wooden spoon or heat proof spatula, scraping the bottom as you stir. The custard is done when it becomes thick and coats the spoon so that you can run your finger across the coating and have the coating not run.
Pour the custard through the strainer into the cream. Stir until chill in an airtight container in the refrigerator before placing in your ice cream maker according to the manufacturer's instructions.