Cinnamon Ice Cream
Updated: Jan 4
Cinnamon has some great medical benefits. It is loaded with antioxidants, has anti-inflammantory properties and helps lower blood sugar. I also love the taste in many dishes. Here it is in ice cream.
3 cups Heavy Whipping Cream
1 cup Milk
3/4 cup Sugar
1 tablespoon Pure Vanilla Extract
2 teaspoons ground Cinnamon
4 large Egg Yolks
Combine cream, milk, sugar, vanilla and cinnamon in a heavy, nonreactive saucepan over medium heat, stirring until the sugar dissolves and the mixture is hot. Remove from heat. Whisk egg yolks in a medium-size mixing bowl. Slowly add about 1 cup of the cream mixture into the yolks, whisking constantly until smooth. Slowly pour the egg mixture back into the cream mixture, whisking constantly. Return saucepan to medium heat and cook, stirring, until the mixture thickens. Do not allow the mixture to come to a boil. Pour through a strainer into a bowl. Press a piece of plastic wrap down over the surface of the custard to prevent the skim from forming and chill in the refrigerator. Pour the mixture into the ice cream machine and freeze according to the manufacturer’s directions.
Good Cooking, Good Eating and Good Living!!!