Wednesday, May 16, 2012
Cinnamon-Sorghum Swirl Ice Cream
This recipe is adapted from Cuisinart's Simple Vanilla Ice Cream.
In a large bowl or giant measuring cup, mix 1 1/8 cup sugar, 1/2 teaspoon fine sea salt, 2 Tablespoons sweet sorghum syrup, and 1 1/2 cups whole milk until the sugar is (mostly) dissolved. A large whisk works well for this step and the next one.
Add 3 cups cream, 2 Tablespoons vanilla extract, and 2 Tablespoons cinnamon. Stir thoroughly.
Freeze according to your ice cream maker's directions. When the freezer has done its work, pour the ice cream into a cold freezer container that has a tight-fitting lid. Drizzle 2 Tablespoons sweet sorghum syrup across the top. Pull a fork or chopstick through the ice cream to swirl the sorghum through it (but don't really stir, or the sorghum will start dissolving into the ice cream.)
Freeze for at least two hours before serving. Eight hours is even better.
Enjoy! Kids can easily help make this ice cream, and they will enjoy it even more if they are the chefs.
Served at Cornbread Supper, May 14, 2012