Cinnamon Ice Cream

Name: Cinnamon Ice Cream
Prep time: 15 min
Total time: 4 h 55 min
Yield: 1-1/2 quarts
Ingredients: 1 cup whipping cream; 4 egg yolks; 1 cup sugar; 1 vanilla bean, split lengthwise; 4 cups half-and-half or light cream; 1 ½ teaspoons ground cinnamon

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Source: Midwest Living

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Recipe Summary

prep:

15 mins

freeze:

40 mins

stand:

4 hrs

total:

4 hrs 55 mins

Servings:

Yield:

1-1/2 quarts

Nutrition Info

Ingredients

1 cup whipping cream
4 egg yolks
1 cup sugar
1 vanilla bean, split lengthwise
4 cups half-and-half or light cream
1 ½ teaspoons ground cinnamon

Directions

Step 1
In a medium saucepan, combine the whipping cream, egg yolks, sugar, and vanilla bean. Cook and stir over medium-high heat until mixture is thickened and bubbly. Remove from heat. Remove vanilla bean.

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Step 2
Stir in half-and-half or light cream and cinnamon.
Step 3
Freeze in a 4- to 5-quart ice cream freezer according to the manufacturer's directions. Ripen for 4 hours.* Makes 1-1/2 quarts (12 servings).

*

To ripen ice cream in a traditional-style ice-cream freezer, after churning, remove the lid and dasher and cover the top of freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace the lid. Pack the outer freezer bucket with enough ice and rock salt to cover the top of the freezer can, using 4 cups ice to 1 cup salt. When using an ice-cream freezer with an insulated can, after churning, remove dasher; replace lid. Cover the lid with ice and cover with a towel.

Nutrition Facts

Per Serving:

259 calories; fat 18g; cholesterol 128mg; carbohydrates 21g; sodium 43mg.

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