Cinnamon Ice Cream II

Cinnamon Ice Cream II

7 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    1 h 20 m
Alexa
Recipe by  Alexa

“A rich custardy ice cream that is loaded with cinnamon. Perfect with peach cobbler, apple pie, or almost any of your favorite cakes.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a medium bowl, stir together the heavy cream and sour cream. Set aside in a warm place for about an hour to thicken.
  2. In a separate bowl, beat eggs with sugar using an electric mixer until pale. Stir in the milk and cinnamon, and transfer to a saucepan. Bring to a simmer over medium-low heat. Cook, stirring constantly, until thick enough to coat the back of a metal spoon. Stir in the vanilla, and remove from the heat. Set aside to cool.
  3. When the custard has cooled, stir in the sour cream mixture. Freeze in an ice cream maker according to the manufacturer's instructions.

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Reviews (7)

Rate This Recipe
happyhomemaker020508
12

happyhomemaker020508

Though I was nervous(I'd never made custard style icecream before), I made this with a peach pie on my daughters first birthday. We all loved it! It was different than the usual vanilla and the cosistency was great. Creamy and delicious. Thanks for the recipe!

erica
7

erica

It was exactly what I was craving when I wanted to make cinnamon ice cream.

mama2006
7

mama2006

tasted too custardy for me.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 237 cal
  • 12%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 21.3 g
  • 7%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 196 mg
  • 65%
  • Sodium
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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