If you truly love cinnamon desserts, you’ll love this cinnamon flavored ice cream. Creamy, rich and delicious!
Cinnamon Ice Cream
Yield: 1 quart
Prep Time: 25 min + cooling & processing time
Cook Time: 25 min
3 cups heavy whipping cream
1 cup milk
3/4 cup granulated white sugar
1 Tablespoon vanilla extract
2 teaspoons ground cinnamon
4 large egg yolks
1. Combine cream, milk, sugar, vanilla and cinnamon in a heavy saucepan, and cook, stirring occasionally, over medium-low heat until the sugar has dissolved and the mixture is hot. Remove the pan from heat.
2. Whisk the egg yolks in a bowl. Very slowly add 1 cup of the hot mixture, whisking constantly. When the egg mixture has warmed, whisk it slowly back to the hot cream mixture in the saucepan. Place the saucepan over medium heat, and stir constantly until the mixture thickens, 10 to 15 minutes; do not boil.
3. Remove from heat and allow to cool to room temperature, and then refrigerate it, loosely covered, until chilled (preferably overnight).
4. Pour into ice cream freezer and follow the manufacturer's instructions.
*You can substitute half & half cream for the heavy whipping cream, but then be sure to use whole milk.
*Use good, fresh cinnamon! Buy a new jar- it will make a difference.
*As with any ice cream recipe, it will turn out best if you can freeze the container at least 24 hours ahead. The ice cream base works best if it is chilled for 8 or more hours.
Source: via ("Gilgamesh37" CLBB)