Cinnamon Ice Cream

Cinnamon Ice Cream

325
Elizabeth 43

"This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!"

Ingredients

1 h 50 m {{adjustedServings}} servings 279 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
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Reviews

325
  1. 396 Ratings

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Fantastic! Cream usually comes in pint containers, so you can use 1 C cream with 1/2 C milk instead of the 1.5 C half-and-half. Use egg yolks instead of whole eggs if you want it slightly rich...

Rich and creamy. Great mouth feel. Tastes like a Snickerdoodle.

Wonderful! First time used 1 cup sugar and found it slightly too sweet. Made again with 3/4 cup sugar and it was perfect. Paired it with chewy oatmeal cookies to make outstanding ice cream sa...