Friday, August 9, 2013

Cinnamon Ice Cream

A few years ago I gave into an impulse while shopping at Walmart.  Not really anything new, but it turned out to be a great purchase.  I got a bright red, electric ice cream maker when they were running a summer sale on them.  I got a couple of bags of rock salt to go along with it so I'd be ready to make ice cream the moment I got home.  And, boy oh boy, did I make some ice cream!  I experimented with base recipes and then worked on adding in different ingredients.  The below is my very favorite base recipe.  It is thick, rich and custardy.  Just lovely!  It is great plain, but when I channeled my inner Ben & Jerry, I added caramelized bananas, pecans and crushed heath bars.  Oh.  My.  Goodness!  That was fabulous ice cream!


Cinnamon Ice Cream

1 cup white sugar

1 ½ cups half and half cream

2 eggs, beaten

1 cup heavy cream

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.

Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

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