This cinnamon ice cream is a delicious treat. It reminds me of the cinnamon ice cream I used to get at Ray’s Ice Cream in Detroit!
Ingredients
- 2 large eggs
- 1 ½ cups half-and-half cream
- 1 cup white sugar
- 1 cup heavy cream
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Directions
- Whisk eggs together in a bowl.
- Stir half-and-half and sugar together in a saucepan over medium-low heat until mixture begins to simmer. Remove from the heat.
- Pour 1/2 of the hot mixture into the eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk in heavy cream. Continue cooking over medium-low heat, whisking constantly, until thick enough to coat the back of a metal spoon. Remove from the heat, and whisk in cinnamon and vanilla. Set aside to cool, about 30 minutes.
- Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts (per serving)
| 279 | Calories |
| 18g | Fat |
| 28g | Carbs |
| 4g |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 279 |
