Luscious Cinnamon Ice Cream

If you’ve never tried cinnamon ice cream, you’re in for a very special treat. It’s smooth and creamy, with a lovely touch of cinnamon. The first time I made this ice cream, my kids were a little apprehensive. You know, they’re kids – they love chocolate, strawberry or peanut butter fudge, but cinnamon . . .  it just seemed a bit strange to them. Fortunately, I have an adventuresome bunch and all it took was one taste and they were hooked. It’s now one of their favorite types of ice cream!

Print

Yum

Gourmet Cinnamon Ice Cream

Ingredients:

1 cup sugar

1-1/2 cups half-and-half

2 eggs, beaten

1 cup heavy cream

2 teaspoons ground cinnamon (use a good quality cinnamon)

1 teaspoon pure vanilla extract

Instructions:

1. In a medium saucepan combine the sugar and half-and-half. Heat over medium low heat until the mixture comes to a simmer. Remove from the heat; slowly whisk half of the hot mixture into the beaten eggs. Pour in a slow stream and whisk continuously. Once half of the hot mixture has been whisked into the eggs, pour the egg mixture back into the saucepan. Stir in the heavy cream, and continue cooking over medium low heat, stirring constantly. Cook until the mixture thickens and is able to coat the back of a spoon. Remove the saucepan from the heat and immediately whisk in the cinnamon and vanilla.
2. Place a fine metal sieve over a bowl and pour the mixture through the sieve. This will help ensure that there are no bits of cooked eggs or unincorporated cinnamon in your ice cream. Set the mixture aside to cool completely.
3. Pour the cooled ice cream base into the bowl of your ice cream maker; process according to the manufacturer's directions.

0.1

https://debbienet.com/gourmet-cinnamon-ice-cream/

Hint: Cinnamon Ice Cream is definitely amazing all on its own, but if you want an extra special taste sensation, make sure to try a scoop on top of some warm apple crisp or on your fresh apple pie. It’s absolutely heavenly!

Tips:

• When you’re making homemade ice cream, make sure that your ingredients are able to shine through. This cinnamon ice cream is absolutely delicious, but it’s important to make sure that you choose a quality cinnamon; after all, it’s your primary flavoring and your final product will only taste as good as the ingredients you use.
• I keep the bowl of my ice cream machine in the back of my freezer. That way, it’s always ready to go whenever I want to make ice cream. It can take up to 24 hours to freeze the bowl solid, so keeping it in the freezer means I don’t have to plan ahead. Whenever the mood strikes, I can make ice cream.
• I also have a glass bowl with a snap on glass lid that is perfect for storing my homemade ice cream. I put this bowl in the freezer as well. When my ice cream is done churning in the ice cream maker, I scoop it into the chilled bowl and pop it back in the freezer. Glass is excellent for ice cream because it doesn’t pick up odors or impart off flavors to all those wonderful ice cream concoctions.
• Keep in mind – homemade ice cream doesn’t have stabilizers added, so it tends to melt faster than store-bought ice cream. Keep it cold.

This is the ice cream maker that I use, but there are plenty of other great options:

The Cuisinart ICE-21R is perfect for making ice cream, frozen yogurt, and sorbet.