-
-
My review
Cinnamon Ice Cream
178
Elizabeth
"This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 50 m servings 279Original recipe yields 8 servings (4 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 362443 Ratings
-
-
-
-
-
Most helpful positive review
2/10/2008
Fantastic! Cream usually comes in pint containers, so you can use 1 C cream with 1/2 C milk instead of the 1.5 C half-and-half. Use egg yolks instead of whole eggs if you want it slightly rich...
Most helpful critical review
6/3/2008
This came out grainy I was really dissapointed may try it next time with some lemon liqour
Most helpful
Most positive
Least positive
Newest
2/10/2008
Fantastic! Cream usually comes in pint containers, so you can use 1 C cream with 1/2 C milk instead of the 1.5 C half-and-half. Use egg yolks instead of whole eggs if you want it slightly rich...
9/28/2007
Rich and creamy. Great mouth feel. Tastes like a Snickerdoodle.
12/25/2005
Wonderful! First time used 1 cup sugar and found it slightly too sweet. Made again with 3/4 cup sugar and it was perfect. Paired it with chewy oatmeal cookies to make outstanding ice cream sa...
11/23/2007
A big hit. Very rich (it is custard-based), so we just used a small sorbet scoop to serve some alongside the Thanksgiving apple pie. Everyone loved it, kids and adults. Prepare the base the day ...
5/6/2007
If I could give this TEN stars, I would. By far, the best homemade ice cream I've ever done. A few things I learned that might help you: - I doubled the recipe and forgot to take into account th...
8/19/2007
This ice cream is SO smooth and creamy!! I serve this with the Apple Crisp II. Insead of using vanilla flavoring, I use a Vanilla Bean paste that I got at William Sanoma. This recipe is a great ...
5/11/2007
This ice cream is SO rich but SO good. My only suggestion is to let it ripen in the freezer before serving it; it tastes better and takes the edge off the rich sweetness. I served it with apple ...
11/7/2002
This is incredible.It is so creamy and is the most delicious ice cream I have ever made.I wanted a cinnamon ice cream to go with apple pie or different cookies,and this fits the bill perfectly.I...
7/15/2004
I love cinnamon ice cream so I was nervous about it not living up to my expectations. I LOVE this recipe and will make it again and again! I cooled the cooked mixture in an ice bath to make sure...