Recipe

Cinnamon Raisin Bread Recipe

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Ingredients

1 c Sliced almonds
2 tb Water
1 tb Packed brown sugar
3 c Milk
1 c Packed brown sugar; plus
1 pn Salt
8 lg Egg yolks
3/4 c White sugar
1 c Crema; see Note
1 ts Vanilla extract
1 ts Ground cinnamon
1 ts Vegetable oil
4 Cinnamon sticks

Directions

Step #1 Note: See the "Crema" recipe which is included in this collection.
Step #2 Use oil to lightly grease a cookie sheet.
Step #3 Place white sugar & water in a small heavy pot & stir this to mix.
Step #4 Turn on heat to medium and cook mixture, swirling every once in awhile but not stirring, until bubbling stops & sugar turns medium amber.
Step #5 Quickly stir in the almonds & pour mixture onto greased cookie sheet.
Step #6 Let cool.
Step #7 Turn cookie sheet over onto piece of waxed paper & rap bottom sharply to release praline.
Step #8 Break praline up into large chunks then mix briefly in food processor to form pebble-sized pieces.
Step #9 Set aside.
Step #10 mix milk and cinnamon sticks in a saucepan & bring to the simmer.
Step #11 Turn off heat & let infuse for 30 mins.
Step #12 Whisk together brown sugar & egg yolks until thick & pale brown.
Step #13 Bring milk back to a simmer and pour about one c over egg mixture in bowl, whisking constantly.
Step #14 Pour egg mixture into saucepan & cook carefully over very-low heat, stirring constantly with a wooden spoon, 10 mins until well thickened.
Step #15 stir in the cream to stop the cooking & pour the mixture through a fine strainer into a clean bowl.
Step #16 Whisk in vanilla, ground cinnamon, & salt.
Step #17 put in the fridge mixture until cold.
Step #18 Freeze in ice cream machine; while still soft, fold in the praline pebbles.
Step #19 Scrape into container, cover, & freeze until solid.
Step #20 This recipe yields about 1 1/2 quarts of ice cream.
Step #21 --.
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Cinnamon Raisin Bread Recipe

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