Crush the cinnamon sticks in a mortar and pestle or in a plastic bag with a hammer.
n a pot mix together the broken pieces of cinnamon stick, 1 cup of cream, a pinch of salt 1 cup of milk and 3/4 cup of sugar.
Heat the milk cream and cinnamon mixture.
When it's hot and well mixed together take it off the fire and put a lid on the pan. Let it steep for 1 hour.
When it's fragrant and fully infused with cinnamon, add in the other cup of whipping cream, mix it all together well, then strain the cinnamon pieces out and pop everything into the fridge to chill.
When the mixture is cold put it into an ice cream machine for about 20 minutes.
While it's churning, chop the candied ginger into bits.
After about 20 minutes, the ice cream will start to firm up. Add in the ginger pieces - make sure they're well distributed in the ice cream.
Let it churn for another 5 minutes or so, until it's nice and firm then scoop it into a container and stash it in the freezer until needed.
As to making a float...it's ice cream in a glass, pour the root beer over it to get it nice and foamy and plunk a red hot jawbreaker on top of the whole thing.
As to adding in a shot of real Fireball Whiskey to the whole thing.... I leave that decision up to you.
- 2.0c whipping cream
- 1.0c milk
- 10.0 cinamon sticks
- 1.0pch salt
- 3/4c sugar
- 3.0Tbsp candied ginger
- 1.0 Fireball jawbreaker