Cinnamon Ice Cream

4.7
(477)

This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!

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Prep Time:
5 mins
Cook Time:
15 mins
Additional Time:
1 hrs 30 mins
Total Time:
1 hrs 50 mins
Servings:
8
Yield:
4 cups

Ingredients

  • 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

Directions

  1. 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.

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

Nutrition Facts (per serving)

279 Calories
18g Fat
28g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 279
% Daily Value *
Total Fat 18g 22%
Saturated Fat 11g 53%
Cholesterol 104mg 35%
Sodium 48mg 2%
Total Carbohydrate 28g 10%
Dietary Fiber 0g 1%
Total Sugars 25g
Protein 4g
Vitamin C 1mg 3%
Calcium 80mg 6%
Iron 0mg 2%
Potassium 102mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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