Thanksgiving Dinner 2020
this year thanksgiving was very different due to the pandemic. Normally on thanksgiving night i go out for a thanksgiving dinner with some americans in the city but this year that dinner was canceled. and as we were only allowed one other household over, w decided to do a small thanksgiving dinner on saturday night with one family and sunday thanksgiving brunch with another family. although it was a different set up, it was still nice to be able to CELEBRATE thanksgiving and eat all that food. i am hopeful that next year we will celebrate it as we had normally done with friends and family.
Thanksgiving dinner menu 2020:
Turkey with Cranberry Sauce and Gravy
Maple Glazed Carrots with Pecans
Brussel Sprouts with Pistachios and Lime
Mashed Potatoes with Crispety Cruncheties
Green Bean Casserole
Jalapeno Cheddar Cheese Cornbread
Pumpkin Pie
Pecan Pie
Cinnamon Ice Cream
Here are some of the recipes and there are Not so many step by step pictures this time as well there were so many dishes to make and i kept forgetting to document all. AND MANY OF THE BELOW RECIPES ARE LACTOSE AND/OR GLUTEN FREE, BUT THey ARE all easily CHANGEABLE.
Expertly Spiced and Glazed Turkey
Recipe from https://www.bonappetit.com/recipe/expertly-spiced-and-glazed-roast-turkey
Serving: 8-10
Ingredients:
1 12–14-lb (5-6KG) turkey, neck and giblets removed
2 Tbsp whole black peppercorns
2 Tbsp whole pink or black peppercorns
1/2 cup Diamond Crystal or 1/4 cup plus 1.5 tsp morton kosher salt
2 Tbsp garlic powder
2 Tbsp onion powder
1 Tbsp light brown sugar
1 Tbsp smoked paprika
GLAZE AND ASSEMBLY
Small handful of hardy herbs (such as sage, rosemary, bay leaves, and/or thyme)
4 garlic cloves, crushed
2 2x1" (2.5cm) strips orange zest
1/3 cup (78ml) low-sodium soy sauce
1/3 cup (packed) light brown sugar
1/3 cup (78ml) sherry vinegar or red wine vinegar
6 Tbsp neutral oil (such as vegetable, peanut, or canola)
Instructions:
TURKEY
Place turkey, breast side up, on a cutting board and pat dry. Grip a wing and pull it outward so you can see where it attaches to the body. Using a sharp boning or chef’s knife, cut though the joint to separate the wing from the breast (if you hit bone, you’re in the wrong spot; pull the wing out farther to help you get into the place where the joint meets the socket). Remove wing; repeat on the other side.Cut through skin connecting 1 leg to carcass. Pull leg back until the ball joint pops out of its socket; cut through the joint to separate leg. Repeat on the other side.
Now for the breast: Position the turkey breast side down with the opening facing you. Using kitchen shears, cut along one side of backbone until you get all the way through the neck end, then turn the turkey 180° and cut through the other side to remove the backbone (save it for making stock).
Very finely grind black and pink peppercorns in a spice mill or mortar and pestle; transfer to a medium bowl. Add salt, garlic powder, onion powder, brown sugar, and paprika and use your fingers to mix together.
Place turkey pieces, skin side up, on a wire rack set inside a rimmed baking sheet. Sprinkle salt mixture liberally all over turkey, patting to adhere. You may not need all of it, but it’s good to have extra since some will end up on the baking sheet. Chill bird, uncovered, at least 24 hours and up to 2 days.
GLAZE AND ASSEMBLY
Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid). Line baking sheet with 3 layers of foil to make cleanup easy and set rack back inside. Arrange turkey pieces on rack, skin side up, and let sit at room temperature 2–3 hours to help decrease the cooking time.
Meanwhile, cook herbs, garlic, orange zest, soy sauce, brown sugar, and vinegar in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved and glaze thickens slightly (it should just barely coat a spoon), 10–12 minutes. Remove glaze from heat.
Place a rack in middle of oven; preheat to 425f/220c. Rub turkey with oil and pour 1 cup water into baking sheet. Roast turkey, rotating baking sheet halfway through, until skin is mostly golden brown, 20–25 minutes. Reduce oven temperature to 300f/150c and continue to roast turkey, brushing with glaze every 20 minutes and adding more water by 1/2 cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 150f/65c, and 170f/76c when inserted into the thickest part of the thighs, 50–70 minutes longer (total cooking time will be 1–1½ hours). Skin should be deep golden brown and shiny. Transfer turkey to a cutting board; tent loosely with foil. Let rest 30–60 minutes before carving.
This year I decided to try doing a dry brine instead of the usually wet brine, the wet brine does keep the turkey moist however I do like a crispier or browner skin. so i actually did this recipe as a test run on some whole chickens over new years and it turned out great. So I had started the dry brine 2 days before as it was quite a large bird, 8.5 kgs. But it was still not as close to the biggest bird we had two years ago, almost 11 kgs. i was afraid that it either wouldn’t fully cook or that it would be very dry inside but it was so juicy and tasty but that would also be the fact that the turkey is from an organic farm so the meat is super tender. I did not break down the turkey as i find the presentation of a whole bird more exciting but the recipe works fine that way too. i will definitely be using this as my turkey recipe for future dinners, it is much easier and less time consuming to prep and cook than when using the wet brine method.
Gravy
recipe from https://www.bonappetit.com/recipe/why-is-it-so-good-gravy
Serving: 8-10
Ingredients:
3 lb (1.4 KG) turkey and/or chicken wings, flats and drumettes separated
4 Tbsp extra-virgin olive oil, divided
2 heads of garlic, cut in half crosswise 2 large shallots, unpeeled, halved
1 4" (10cm) piece ginger, scrubbed, thickly sliced
4 oz (100g) crimini, shiitake, or white button mushrooms, torn into large pieces 2 tsp. black peppercorns, lightly crushed
6 Tbsp all-purpose flour
4 Tbsp (56g) unsalted butter, room temperature
1⁄2 cup (120ml) amontillado sherry or port wine
Handful of parsley or parsley stems
6 cups (1.4L) turkey stock or low-sodium chicken broth, warmed
2 tsp sherry vinegar or red wine vinegar
1 tsp MSG (optional)
Kosher salt, freshly ground pepper (optional)
Instructions:
Preheat oven to 450f/232c. Toss wings in a large cast-iron skillet with 2 Tbsp oil until coated. Roast, tossing halfway through, until golden brown and starting to crisp, 25–35 minutes.
Remove wings from oven and add garlic, shallots, ginger, mushrooms, peppercorns, and remaining 2 Tbsp oil to pan; toss to coat. Return to oven and roast, tossing halfway through, until wings are deeply browned and crisp and vegetables are browned, 30–40 minutes more.
Meanwhile, mash together our and butter in a small bowl with your ngers or a fork until homogenous. Set beurre manié aside.
Remove skillet from oven and set on stovetop over medium-high heat. Add sherry and cook, stirring and scraping up any browned bits with a wooden spoon, until sherry is almost completely reduced, about 2 minutes.
Scrape wings and aromatics into a medium pot and add parsley and stock. Bring to a low simmer over medium-high heat. Reduce heat and simmer gently, skimming fat from surface occasionally and turning wings so both sides get a chance to be submerged, until liquid is avorful, mahogany in color, and reduced by about one-third, 30–40 minutes.
Fish out wings; discard. Pour mixture through a ne-mesh sieve into a large measuring glass; discard solids. Rinse out pot and pour turkey mixture back in. Bring to a simmer over medium. Whisking constantly, add reserved beurre manié and whisk until completely incorporated. Simmer, whisking often and skimming any foam from surface, until gravy is thick enough to coat a spoon, 6–8 minutes. Remove from heat and whisk in vinegar and MSG. Taste gravy and season with salt and pepper if desired.
Do Ahead: Gravy (without vinegar and MSG) can be made 5 days ahead. Let cool, then cover and chill. Reheat over medium until simmering, then add vinegar and MSG.
I love that this gravy can be made ahead of time, as it is another thing that i do not have to worry about cooking on thanksgiving day. i did not add msg but instead some salt and pepper and it tasted just fine. a really simple go to gravy sauce.
Jalapeno Cheddar Cheese Cornbread
Recipe from Ina Garten https://barefootcontessa.com/recipes/jalapeno-cheddar-cornbread
Prep time: 10 mintues
Inactive time: 20 minutes
Cook Time: 35 minutes
serving: 12 large pieces
Ingredients:
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups (475 ml) milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks/ 226g) unsalted butter, melted, plus extra to grease the pan
8 ounces (226g) aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)
3 tablespoons seeded and minced fresh jalapeno peppers (2 to 3 peppers)
Instructions:
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350F/ 175C. Grease a 9 x 13 x 2-inch (23 x 33 x 5cm) baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
This can be made ahead of time and then warmed up slightly in the oven before serving.
always on the menu on thanksgiving but the spice isn’t quite there, when i try the batter is is spicy but when cooked the spices disappear, i guess next time i have to double the chiles added.
Brussel sprouts with pistachios and lime
Recipe from https://www.bonappetit.com/recipe/brussels-sprouts-with-pistachios-and-lime
servings: 8-10
Ingredients :
2 lBs (1 Kg) small brussels sprouts, trimmed
3 Tbsp vegetable oil
Kosher salt, freshly ground pepper
3 Tbsp (42g) unsalted butter
3 Tbsp raw pistachios
2 Tbsp date molasses or honey
1 tsp honey
Zest of 1⁄2 lime
2 Tbsp fresh lime juice
1⁄2 tsp crushed red pepper flakes
Lime wedges (for serving; optional)
Instructions:
Place a rack in lower third of oven; preheat to 450f/232c. Toss brussels sprouts and oil in a large bowl to coat; season with salt and pepper. Roast brussels sprouts on a rimmed baking sheet 15 minutes, then shake baking sheet to loosen them. Continue to roast until deeply browned all over, 5–10 minutes longer. Reduce oven temperature to 350f/176c and roast another 10 minutes. Shake baking sheet again, then roast brussels sprouts until the tip of a small knife easily slides through, 5–10 minutes longer (total cook time will be 35–45 minutes).
Melt butter in a large skillet over medium heat. Once butter starts to foam, add pistachios and a pinch of salt and cook, stirring often, until nuts are golden brown and butter solids are browned, about 4 minutes. Remove from heat.
Using a slotted spoon, transfer nuts to paper towels; let cool. Coarsely chop.
Meanwhile, bring date molasses, honey, and lime juice to a simmer in same skillet over medium heat (this will happen quickly), swirling pan to emulsify. Add 1 Tbsp. water and swirl to emulsify, scraping up browned bits with a wooden spoon. Add brussels sprouts; toss to coat.
Transfer brussels sprouts to a platter. Toss nuts, lime zest, red pepper akes, and a pinch of salt in a small bowl to combine; scatter over brussels sprouts. Serve with lime wedges if desired.
Do Ahead: Brussels sprouts, glaze (without water), and pistachio mixture can all be made 3 hours ahead. Do not combine. Reheat glaze over medium heat until bubbling before adding water and brussels sprouts.
as we were running out of time and didn’t need to make the full recipe. we just stir fried the brussel sprouts and then I cooked the honey and lime mixture with the pistachios and then mixed them all together. I really like the sourness, it adds a bit of freshness to the brussel sprouts. however next time i might roughly chop the pistachios and roast them for a bit in the oven or a pan so that they have a bit more a crunch. but this dish can be also be made at any other time of the year.
Mashed Potatoes with Crispety Cruncheties
Recipe from https://www.bonappetit.com/recipe/mashed-potatoes-with-crispety-cruncheties
Servings: 8-10
Ingredients :
4 lbs (1.8KG) German Butterball or Yukon Gold potatoes, scrubbed 1 head of garlic, divided
5 sprigs thyme
2 tsp black peppercorns, lightly crushed
1 1⁄4 cups (2 1⁄2 sticks/284G) unsalted butter
4 cups (950ml) whole milk
1 Tbsp kosher salt
1 lemon
2 1⁄2” (6cm) thick slices country-style bread, torn into 1" (2.5cm) pieces
2 cups kettle-style potato chips (such as Cape Cod)
4 Tbsp (56g) unsalted butter
Kosher salt, freshly ground pepper
3 sprigs thyme, leaves picked
1 tsp hot smoked Spanish paprika
1/3 cup chopped parsley
Instructions:
Preheat oven to 400F/205C. If using German Butterballs, place potatoes on a rimmed baking sheet or in a cast-iron skillet and roast, turning halfway through, until very tender (a paring knife inserted into the center should meet with no resistance), 45–50 minutes.
If using Yukon Golds, place on a rimmed baking sheet or in a large baking dish and cover tightly with foil. Roast until very tender, 80–95 minutes.
Meanwhile, remove 4 garlic cloves from garlic head and set aside for the topping. Cut remaining head of garlic in half crosswise and place in a medium saucepan with thyme, peppercorns, butter, 4 cups milk, and 1 Tbsp. salt.
Using a vegetable peeler, remove wide strips of zest from half of lemon and add to pot; set lemon aside for the topping. Bring mixture to a simmer over medium-high heat, stirring occasionally. Immediately remove from heat, cover, and let sit at least 30 minutes.
When potatoes are done, use a paring knife to remove skins (it’s important to do this while they are very hot; hold them in a kitchen towel to protect your hands), then pass them through a ricer or food mill fitted with the fine disk into a large pot (or simply mash them in the pot with a potato masher).
Return garlic mixture to a simmer, then pour through a ne-mesh sieve into pot with potatoes; discard solids. Set potato mixture over medium heat and whisk until liquid is incorporated and potatoes are very smooth and bubbling. Taste and season with more salt if needed. Cover and keep warm until ready to serve.
Do Ahead: Potatoes can be made 2 days ahead. Transfer to an airtight container and let cool. Cover and chill. Reheat over medium, whisking constantly and loosening with more milk if needed.
Pulse reserved 4 garlic cloves in a food processor until nely chopped, about 15 seconds. Add bread and potato chips and process in long pulses until coarse crumbs form, about 1 minute.
Heat butter in a large ovenproof skillet over medium until foaming. Add breadcrumb mixture and season with salt and pepper. Cook, stirring, until mixture is coated in butter and fragrant, about 1 minute. Transfer skillet to oven; bake, tossing every 5 minutes, until crumbs and chips are evenly dark golden brown, 15–20 minutes.
Meanwhile, nely grate remaining lemon zest from reserved lemon into a small bowl. Add thyme leaves and paprika and toss to combine.
Remove crumb mixture from oven and immediately toss in thyme mixture. Taste and season with more salt if needed. Let topping cool in pan, then add parsley.
To serve, transfer mashed potatoes to a large bowl and sprinkle topping over.
Do Ahead: Topping (without parsley) can be made 2 days ahead. Store airtight at room temperature.
i had done a test run of this recipe over new years and it was a big hit, so it definitely needed to be on the menu this year. we also didn’t roast the potatoes but boiled them instead. i am sure that you get a slightly different flavor profile when roasting the potatoes but boiled potatoes also do the trick and also saves some time. the topping is my favorite part, it adds the flavor and texture to the dish.
Green Bean Casserole
Recipe from https://www.bonappetit.com/recipe/bas-best-green-bean-casserole
Serving: 8-10
Ingredients:
2 pounds (1kg) green beans
Kosher salt
2 tablespoons olive oil, divided
1 pound (450g) cremini mushrooms, sliced, divided
6 tablespoons (85g) unsalted butter, divided
4 large sprigs thyme
2 tablespoons all-purpose flour
1 1/4 cups (300ml) whole milk
1 cup (240ml) heavy cream
4 garlic cloves, finely grated
1⁄2 cup grated Parmesan Freshly ground black pepper
3⁄4 cup French’s fried onions
Instructions:
Preheat oven to 375f/190c. Working in batches, cook green beans in a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.
Heat 1 Tbsp oil in a large skillet over medium-high. Cook half of mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp (28g) butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate. Repeat with 2 Tbsp (28g) butter, salt, and remaining oil, mushrooms, and thyme.
Melt remaining 2 Tbsp (28g) butter in a large saucepan over medium-low. Whisk in our and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.
Arrange green beans and mushrooms in a 2-qt (2l) baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.
I was a bit DISAPPOINTED in this dish as it didn’t come out as i had hoped for, i will need to search for another recipe for next year.
Maple Glazed Carrots with Pecans
Cook Time: 15 minutes
Servings: 8
Ingredients:
2 lb (900g) carrots sliced or cut into sticks
4 Tbsp (56g) butter
salt and pepper
6 Tbsp maple syrup
1/3 (80ml) cup water
2 cup pecan pieces (chopped)
1 tbsp chopped fresh parsley
Instructions:
Combine all ingredients except pecans and parsley in a saucepan no more than 7 inches (18cm) in diameter.
Cover; bring to a boil, reduce heat and simmer until carrots are just getting tender.
Uncover, and add pecans. Boil off any remaining liquid, watching closely and stirring occasionally. then sprinkle parsley before serving.
This seems to be the new crowd favorite among adults and children, the two times I had made this. It was one of the first dishes to go completely empty.
perfect pumpkin pie
active Time: 20 minutes
total Time: 2 hour 30 minutes (include cooling)
Serving: 8-10
Ingredients:
all butter pie dough:
1 stick (113g) cold unsalted butter, cubed
1 1/4 cup all-purpose Flour
1/4 tsp salt
1/4 cup (60ml) ice water
Classic Pumpkin Pie:
4 large eggs
3/4 cup sugar
1 tbsp cornstarch
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
pinch of salt
1 15 oz (425g) can pumpkin puree
1/2 cup (120ml) heavy cream
1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
Instructions:
To prepare crust, in a food processor, PULSE the flour with the salt. add the cubed butter and pulse until butter is the size of peas. Drizzle in the water and pulse until the crumbs are MOISTENED; turn out onto a work surface. gather into a ball, flatten, wrap in plastic and refrigerate for 30 minutes.
preheat the oven to 350F/176C. On a LIGHTLY floured surface, roll out the pie dough to …inch round a scant 1/4 inch thick. fit piedough into a 9 inch glass pie plate and trim the overhang to 3/4 inch. fold the dough under itself and crimp decoratively; refrigerate the pie shell for 10 minutes.
line the pie shell with foil and fill with pie weights or dried beans. bake in the cetner of the oven until nearly set, about 15 minutes.
remove the foild and weihgts and bake until the crust is pale golden, about 10 minutes. Let cool slightly.
in a bowl, whisk the eggs with the sugar, cornstarch, cinnamon, cloves and salt until smooth. whisk in the pumpkin, then the cream. carefully pour the filling into the crust. bake for 45 minutes, until the custard is set (if the crust browns too fast, cover it with foil): Cool on a rack.
I think this is one of the better pumpkin pie recipes, it is very creamy and smooth but solid. the pie crust however was a bit crumbly but that is because i used gluten free flour and margarine, i will need to adjust the crust recipe next time to see if i can make it less crumbly and dry.
Pecan Pie
recipe from https://www.epicurious.com/recipes/food/views/old-fashioned-pecan-pie-356072
ACTIVE TIME: 35 min
TOTAL TIME: 5 hr (includes making pastry and cooling pie)
Serving: 8-10
Ingredients:
Pastry dough (see below for recipe)
3/4 stick (85g) unsalted butter
1 1/4 cups packed light brown sugar
3/4 cup (177ml) light corn syrup
2 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
1/4 teaspoon salt
3 large eggs
2 cups pecan halves (1/2 pound/ 226g)
Whipped cream or vanilla ice cream (for serving; optional)
Preparation:
Preheat oven to 350f/176c with a baking sheet on middle rack.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving
Pastry Dough
ACTIVE TIME: 15 min
TOTAL TIME: 1 1/4hr
YIELD: Makes 1 (9-to 9 1/2 inch) pie or tart shell
Ingredients:
1 1/4 cups all-purpose flour
1 stick (113g) cold unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon salt
3 to 5 tablespoons ice water
Preparation:
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea- size butter lumps.
Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse in processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.
Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Dough can be chilled up to 3 days.
Everyone like this as well, however next time i might chop half of the pecans into little pieces to put on the bottom of the pie. then do a layer of larger pecan pieces on top. with all the large pecan pieces sometimes it was hard to cut the full pie into smaller pieces. but other than that it tasted great.
Cinnamon Ice Cream
Serving: 4 cups (950ml)
Ingredients:
2 cans of coconut milk (This can be SUBSTITUTED with normal milk or any other lactose free milk)
3.5 cups (875ml) unsweetened almond milk
1 cup agave syrup
2 tsp VANILLA
2 cinnamon sticks
4 tsp cinnamon (depends on how much cinnamon flavor you like, add 1 tsp at a time and taste)
1.5 tsp salt
Instructions:
Combine coconut milk, almond milk, syrup and 2 cinnamon sticks into a pot. Bring to a simmer, stirring occasionally.
Add vanilla, salt and additional cinnamon if needed.
Let it cool before covering and refrigerating. Let it refrigerate for at least 2 hours or overnight before churning.
Add to ice cream maker and churn according to manufacturer’s instructions.