The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 20, 2009
My husband and I tried out this recipe without the ice cream machine and we made it the old fashion way. It was DIVINE! I found it to be too rich and too sweet; he thought it was just fine. We were going to share with other family members, but before we had a chance to share Hubby-o-mine inhaled it! He said that it was just as good if not better than the Cinnamon Ice Cream from Marble Slab. I, personally, thought it was better than most cinnamon ice cream I've had. If you have doubts, try this recipe as it will make you forget you ever had any doubts!!!
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Cooking Level: Intermediate

Home Town: Jeddah, Makkah, Saudi Arabia
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 20, 2009
OMG!!! This is the best ice cream ever! I did use Vietnamese Cinnamom which I had on hand and wow I think it made a big difference rather than regular cinnamon. It is very rich and creamy. Didn't change a thing in the recipe. It is my #1 ice cream recipe from now on.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 18, 2009
This is very good but so so rich. More rich than your average ice cream. The cinnamon flavor goes awesome with crushed waffle cones or served in waffle bowls. Highly recommend it this way :)
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 13, 2009
Out of all the ice creams I have made so far, this is the best. This beats cookie dough ice cream and even plain vanilla. I can not wait to try this with apple pie or crisp. Excellent. This deserves more than 5 stars.
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Cooking Level: Expert

Home Town: Rapid City, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 6, 2009
OMG. This is sooo good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 5, 2009
I was very happy with how this ice cream turned out. The best way to describe the flavor of this ice cream is drinking the leftover milk after you have a bowl of Cinnamon Toast Crunch. The ice cream was gone in a matter of minutes. YUMMY!
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Cooking Level: Beginning

Home Town: Bryant, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 2, 2009
Wonderful ice cream. I make lots of ice cream and this one was delicious and very creamy. The only thing i did different was to cut back on the cinnamon a bit, 1 1/2 tsp instead of 2. I couldnt stop eating it as i was put it into a container to put in the freezer. I also hd fresh oatmeal cookies, and oh my were they good together. Cant wait to eat more.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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Reviewed: Jul. 1, 2009
yummers- great consistency and flavour, took ours a bit longer to harden than we'd planned for.. but was worth the wait.
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Cooking Level: Intermediate

Living In: Copenhagen, Hovedstaden, Denmark

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 25, 2009
I really wish I would've doubled this recipe b/c it was that good! My husband is a huge fan of the cinnamon ice cream at Maggie Moo's so I decided to make this at home with my ice cream maker attachment for my Kitchen Aid. I decreased the sugar to slightly less than a cup and used two egg yolks instead of the whole eggs. I mixed in crushed Butterfinger pieces. So yummy!
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Joy
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Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 23, 2009
This was yummy, and well received by the family members who gathered for a small Father's Day party. Thanks to the other reviewers, I doubled the batch -- so glad I did! There were seven adults; we served it with cookies and very little was left. A single batch would not have been enough. Definitely on the sweet side -- I used just over 1.5 c of sugar (in the double batch) and it was plenty sweet. Freezes well, stays pretty creamy and scoops nicely the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 18, 2009
Excellent! Followed recipe exactly and it turned out perfect. Will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 17, 2009
This was a really smooth and creamy ice cream. The cinnamon flavor was a little too strong for my family, but that is easily adjusted according to taste. This makes a very small amount, which is great if you're preparing it for one or two people. If you're making it for four or more, be sure to double the recipe so that everyone can come back for another bowl! I agree that this would be fabulous with warm apple pie, apple cobbler, or apple crisp. I'll omit the cinnamon and use this recipe as a base in the future.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 9, 2009
Delicious and easy! I followed the recipe exactly as-is.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 6, 2009
This is just SO good! It's rich, creamy, and delicious! Don't change a thing about the recipe. It's perfect as is. Thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 6, 2009
great! used 1 cup 1% and the rest cream as that is what I had on hand. slightly more than 3/4 cup sugar (of which 1/2 cup was splenda) and only 1/4 tsp of cinnamon, 1 tsp vanilla and 1 vanilla bean. I wanted vanilla ice cream and this is smooth, creamy and excellent. cooking the eggs/cream was not as time consuming as I thought it would be, well worth the trouble, thanks!!!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.77 star rating.
Reviewed: May 31, 2009
I can understand the person who said this was more like gelato. This didnt come out like regular ice cream. I was so excited to make this with apple pie bt no one really liked it. Wish I had!
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Cooking Level: Intermediate

Home Town: Patchogue, New York, USA
Living In: Billerica, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: May 29, 2009
This is a fabulous ice cream recipe. I made is the first time using 1/2 milk and 1/2 cream, and was amazed at how smooth and creamy it was. I figured i'd found the perfect custard base for ice cream, so this time made the custard base, then flavoured it with melted chocolate, instead of the cinnamon. I can see a whole new world of ice cream opening up now i have this perfect ice cream base! thankyou!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: May 17, 2009
This was my first attempt at making ice cream and I think it was a success. I decided to make cinnamon ice cream to go with Mexican Chocolate Cupcakes that I made the night before. The combination was really good.
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Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: May 14, 2009
Oh no! It got pretty late by the time I was done cooking this so I decided to let it chill overnight in the freezer and it froze completely! Now what do I do? This is the first time I've ever made ice cream
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: May 12, 2009
This is a 10star! After researching cinnamon ice cream on various sites (epicurious,foodtv network) I decided on this because it didn't involve separating the egg, and it had excellent reviews. Not one to review usually, I had to do it for this recipe. I followed advice about decreasing the sugar. I even thought 3/4 cup was sweet; and used whole milk rather than 1/2n1/2. I'm addicted! Using whole milk and the cream was a nice balance: not too rich, just creamy enough to hold the texture; doesn't melt as quickly as ice-milk. Excellent Excellent Over-the-Top!
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Cooking Level: Expert

Home Town: New York, New York, USA

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