“This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!” - by Elizabeth
Ingredients
Adjust Servings
Original recipe yields 4 cups
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 279 cal
- 14%
- Fat
- 17.5 g
- 27%
- Carbs
- 28.4 g
- 9%
Based on a 2,000 calorie diet
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Reviews (301)
Rate This Recipe
"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 richer (al..." See morethough this recipe is almost perfect as is). Even after hardening in the freezer it was still relatively easy to scoop...The reason is that fats (inc. egg yolks) and sugar don't freeze, so don't back off too much on the sugar (or cream) if you plan on freezing it to serve later. "
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