Pineapple Cinnamon Ice Cream – a delicious recipe with Cream, Ground Cinnamon, Brown Sugar, Eggs, Sugar, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring the cream to a simmer over medium heat, add the cinnamon and brown sugar and stir. Remove from heat and let cool for a few minutes.
2
Whip the eggs and white sugar together until light and fluffy. Add the milk to the cooling cream mixture. Slowly whisk the egg mixture into the cooling cream mixture. Turn the heat back on and cook over medium heat until the mixture begins to thicken, about 3-4 minutes. Remove from heat and let cool.
3
Chill the cream mixture in the refrigerator until cold. Once cold, stir in the fresh pineapple.
4
Add the ice cream to your ice cream machine, and make it according to the machine's directions. Once it's done, remove from your ice cream machine and place the ice cream in the freezer until firm. Serve and enjoy!
812
kcal
Calories
50
g
Fat
87
g
Carbs
12
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 7 ingredients. The key ingredients include: 2 cups Heavy Whipping Cream, 1-1/2 teaspoon Ground Cinnamon, 1/2 cups Brown Sugar, 2 whole Eggs, and more.
Yes, Pineapple 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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