Reviewed: Nov. 1, 2009

This ice cream rocks! I didn't change a single thing, but I did mix it up and chill it overnight like another reviewer suggested. It was perfectly creamy, thick and cinnamon-y! Even my picky husband approved. This one is definitely going into my permanent recipe file.

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ROCKETQUEEN21

Cooking Level: Intermediate

Home Town: San Angelo, Texas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Oct. 25, 2009

One of the most delicious things I've ever tasted!

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MVPhelan

Cooking Level: Intermediate

Home Town: Darby, Pennsylvania, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Oct. 24, 2009

Fantastic! I used all milk instead of half & half and cream, just because that's what we had, and it's plenty rich for me. I'll definitely make this again.

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Jessikate

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Reviewed: Oct. 17, 2009

This is the most delicious ice cream - smooth and creamy. I wouldn't alter this recipe a bit. It's pure perfection!

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nigelamelia

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Reviewed: Oct. 12, 2009

I served this over Barefoot Contessa's pear, apple and cranberry crisp for a dinner party on Friday, and it was outstanding! One of my guests was a local (Baltimore) celebrity chef, and he said - stressing his sincerity - that this was the best ice cream he had eaten in 20 years. I'm floating on clouds having received that high a compliment from him! I altered the recipe slightly simply because I had to use what I had on hand. Instead of 1-1/2 cups half-and-half, I used 1 cup heavy cream and 1/2 cup skim milk. Absolutely delicious, and a perfect complement to so many winter desserts.

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Jamie Mason

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Reviewed: Oct. 7, 2009

Very good!

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bezick2

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Reviewed: Oct. 3, 2009

I did change half and half to 1 cup milk plus added 1 cinnamon stick to the pot while it heated. This makes one box and has a fabulous taste. Highly recommend this for those who love cinnamon.

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Tarna

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Reviewed: Oct. 1, 2009

this is the nices ice-cream in the world

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cooking mama

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Reviewed: Oct. 1, 2009

This would be delicious with Apple Pie!

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Phyllis

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Covington, Georgia, USA

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Reviewed: Sep. 21, 2009

The cinnamon gave this ice cream an interesting afertaste. Not what I was expecting when I eat something sweet. Wasn't really my style but I'm glad I tried it.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Reviewed: Sep. 20, 2009

This was really good. I'd read some other cinnamon ice cream recipes, and made one change. When heating the milk and sugar on the stove I included a 3-4 inch cinnamon stick. I left this in all through the cooking and cooling/refrigeration period, taking it out just before putting the mixture into the machine. I think it added a slight warmth to the after taste. Delicious!

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greenthumb

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Reviewed: Sep. 19, 2009

This was delicious. It was so thick it reminded us of the gelato we had in Italy.

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Tienker

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Reviewed: Sep. 16, 2009

So good it was wonderful, thanks for posting

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HEATHERKOU

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Reviewed: Sep. 14, 2009

I have a Gallon (when froze) Ice cream freezer. I doubled the recipe (followed to full cup of sugar). Put when I added it for the freezer container it fell short of the line, So beening as I'm the kind on person that waters down Kool-aid. I was worried about the sweetness. I went ahead and add about 3 more cups of Half-n-Half to the mix to bring it up to the line. Kept it in the frig over night. PERFECT!!!!! No wonder why it is at the top! I will make it often. thanks Elizebeth great recipe!!!!!!

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GALAJO

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Reviewed: Aug. 31, 2009

This recipe was the star of the show for my last stitching party. Thank you! It tastes just like the ice cream at a Mexican restaurant I have been to, and it impressed everyone. Perfection!

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Dana Wright

Cooking Level: Intermediate

Home Town: Waukegan, Illinois, USA

Living In: Tomball, Texas, USA

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Reviewed: Aug. 30, 2009

My ice cream freezer makes a quart and a half, so I made one and half times the recipe. The first time I made it, it seemed a bit too sweet to me, so I cut the sugar by a quarter cup and it was perfect! I also found that adding the ground cinnamon with the sugar at the beginning of the process results in a more even distribution of the cinnamon.

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Bookman

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Reviewed: Aug. 30, 2009

Best Homemade ice cream recipe I have ever tried.

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Jane R

Cooking Level: Intermediate

Living In: Stockport, Ohio, USA

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Reviewed: Aug. 29, 2009

This was incredible. I don't think it could possibly be any creamier. I quadrupled the recipe for my 4 quart ice cream maker. Decadent, rich (don't tell anyone it's just cream and eggs!) and simply amazing. I did reduce the sugar to 3/4 for one recipe. Thanks Elizabeth!

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elizajspencer

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Reviewed: Aug. 29, 2009

Absolutely heavenly! My only complaint is that it didn't make very much - next time I'll double it for sure.

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J. Marsh

Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Aug. 22, 2009

This is a delicious ice cream. As DPINKUS suggested, I used a pint of heavy cream and 1/2 C. of milk (skim) since that is what I had on hand. I did not alter the amount of cinnamon from what was in the original recipe. I let the mixture chill in my fridge overnight. I used my Kitchen Aid ice cream maker attachment to make the ice cream. The texture is great. It is very soft for scooping and I will be making this one again, for sure.

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