Cinnamon Ice Cream – a delicious recipe with White Sugar, Milk, Eggs, Heavy Cream, Vanilla, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir the sugar and half-and-half together in a saucepan. Bring to a simmer. Pour half the mixture into the eggs, whisking quickly or the eggs will scramble. Pour the rest of the mixture now into the eggs and whisk. Then return the mixture back into the saucepan and stir in the heavy cream and bring back up to a simmer. Continue cooking and stirring until the mixture coats the back of a wooden spoon, about 5-6 minutes. Remove from heat and whisk in vanilla and cinnamon. Let cool slightly and then pour into a bowl and cover with plastic wrap. Let the plastic wrap sit right on top of the custard. This will prevent a film from developing. Refrigerate at least 3 hours or up to 24 hours.
2
Pour the cooled mixture into an ice cream maker and follow manufacturer's instructions. Oh so good!
613
kcal
Calories
28
g
Fat
94
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup White Sugar, 1-1/2 cup Half-and-Half Or Whole Milk, 2 whole Eggs, Beaten, 1 cup Heavy Cream, and more.
Yes, Cinnamon Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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