Makes about 2 cups.Makes about 4 cups.
Cinnamon Ice Cream
In large Dutch oven or stockpot, bring evaporated milk and 1 1/2 cups (375 mL) of the milk to boil. In separate bowl, whisk together remaining milk, cornstarch and baking soda; pour into boiling milk mixture and keep warm over low heat.
Meanwhile, in large heavy saucepan, moisten sugar with lemon juice; cook over medium heat, brushing down side of saucepan with brush dipped in cold water, until sugar is dissolved. Increase heat to high and boil without stirring, until light golden brown, about 5 minutes.
Averting face, slowly pour hot caramel into milk mixture, stirring constantly to prevent foaming. Return to heat and cook at low boil; stirring occasionally, until thick enough to coat back of wooden spoon and dark golden, about 2 hours. Let cool. Pour into jars with tight-fitting lids and refrigerate for up to 6 months.
Serve over vanilla or Cinnamon Ice Cream (see recipe).
In heavy saucepan, heat cream and cinnamon just until bubbles form around edge. Remove from heat; cover and let stand for 10 minutes.
In large bowl, whisk egg yolks with sugar; gradually pour in warm cream through sieve, whisking constantly. Discard cinnamon. Transfer to saucepan; cook over medium-low heat, stirring constantly, for about 5 minutes or until thickened enough to coat back of spoon without boiling.
Pour through sieve into large bowl. Blend in whipping cream and vanilla.
Place plastic wrap directly on surface; refrigerate until cold. Freeze in ice-cream maker following manufacturer’s instructions.