Vanilla Cinnamon Ice Cream – a delicious recipe with Whipping Cream, White Sugar, Vanilla Bean, Ground Cinnamon, Milk Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add half-and-half, whipping cream and sugar into a saucepan. Split the vanilla bean and scrape out the insides, drop them into the saucepan along with the whole vanilla bean. Stir and place over a medium heat, covering the pan with a lid. Occasionally stir the mixture and remove it from the heat when it starts to bubble. Do not let the mixture boil or burn!
2
Allow the pot to cool for about 30 minutes, remove the vanilla bean pod and add the cinnamon. Stir well. Refrigerate for at least three hours allowing the flavors to fuse together.
3
Place the contents into your ice cream maker and follow directions according to your machine. Dump in the chocolate pieces in the last 5 minutes.
4
The ice cream will be soft set at this point. You can serve it as is or scoop it into a container and place in the freezer for a few hours.
5
Yields 1 quart of ice cream.
586
kcal
Calories
30
g
Fat
61
g
Carbs
4
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: 2 cups Half-and-half, 1 cup Whipping Cream, 3/4 cups White Sugar, 1 whole Vanilla Bean, and more.
Yes, Vanilla 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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