Here’s a ridiculously easy recipe for cinnamon ice cream. You can happily serve this treat on its own, but you’ll find it also has a marvellous affinity with several desserts including apple pie, strudel, waffles and my favourite – sandwiched in between two oatmeal cookies. Yum!
Be sure to follow the instructions for tempering the hot liquid into the egg mixture – or you may end up with scrambled eggs!
1 cup white sugar
1 1/2 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 stir half of the mixture into the eggs, whisking quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan to combine, 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 stir in vanilla and cinnamon. Cool in refrigerator for at least 6-8 hours or overnight.
Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Serves 8.