Cinnamon Ice Cream Ii

1. 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. 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. 3

   When the custard has cooled, stir in the sour cream mixture. Freeze in an ice cream maker according to the manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

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