I’ve made cinnamon ice cream before, and it’s probably one of Larry’s favorite ice cream flavors. Searching my ever-growing collection of ice cream cookbooks, I came across this recipe for cinnamon brittle ice cream.

The base is a standard custard – cream, milk, sugar, egg yolk. There’s some ground cinnamon that’s added after the base is cooked. The first twist to this flavor is the addition of some orange oil. Larry’s not crazy about the orange, but I think it balances out the cinnamon really well.

The second twist is the cinnamon brittle. Most brittle has nuts in it – this one is without nuts, but has cinnamon instead. I chopped up a portion into tiny pieces and folded it into the ice cream, and boy is it delicious. We love the bit of texture that the brittle adds. One of my favorites of all the ice creams I’ve made so far.

The best part of the recipe is the leftover cinnamon brittle, which I’m eating by the handful. I like brittle, but the nuts kind of ruin it for me. Nut-free, cinnamon flavored brittle is where it’s at. I’m thinking it would make a nice gift… if I can make it last.

Take a peek at the recipe and more of the book at Google Books.

• Cinnamon Brittle Ice Cream (Humphry Slocombe Ice Cream Book , p. 82)