Nov 24
Cinnamon Ice CreamLeave a comment

Since I will not be with my family for Thanksgiving, I wanted to make them a little treat. I found this recipe for in the summer and I have been waiting to make it. I thought this would be the perfect compliment for the delicious apple pie that my mom makes every year. She usually serves it with vanilla ice cream, but I thought this would step it up a notch.

At first when I tasted the custard while it was cooling I was worried that there was a tad bit too much cinnamon. After the freezing process was over, I was proven wrong, it was the perfect amount. As mentioned above, you could serve this with your apple pie or crisp. I think it would also be delicious sandwiched in between some gingersnap cookies or as a fabulous sundae served with some sauteed apples. Yum! Can’t wait to try out all the possibilities.

Cinnamon Ice Cream
What you’ll need:1 cup white sugar 1 1/2 cups half and half 2 eggs beaten 1 cup heavy cream 1 tsp. vanilla 2 tsp. ground cinnamon

What you’ll do:

In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer’s instructions.

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