This cinnamon ice cream is a delicious treat. It reminds me of the cinnamon ice cream I used to get at Ray’s Ice Cream in Detroit!
Ingredients
- 2 large eggs
- 1 ½ cups half-and-half cream
- 1 cup white sugar
- 1 cup heavy cream
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Directions
Step 1
Whisk eggs together in a bowl.
Step 2
Stir half-and-half and sugar together in a saucepan over medium-low heat until mixture begins to simmer. Remove from the heat.
Step 3
Pour 1/2 of the hot mixture into the eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk in heavy cream. Continue cooking over medium-low heat, whisking constantly, until thick enough to coat the back of a metal spoon. Remove from the heat, and whisk in cinnamon and vanilla. Set aside to cool, about 30 minutes.
Step 4
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 279 | |
% Daily Value * | |
Total Fat18g | 22% |
Saturated Fat11g | 53% |
Cholesterol104mg | 35% |
Sodium48mg | 2% |
Total Carbohydrate28g | 10% |
Dietary Fiber0g | 1% |
Total Sugars25g | |
Protein4g | |
Vitamin C1mg | 3% |
Calcium80mg | 6% |
Iron0mg | 2% |
Potassium102mg | 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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