The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: May 12, 2009
Only had 3/4 C of heavy cream left and no half & half, so I used 3% milk for the balance of the liquid. Obviously, wasn't reading the recipe too closely and cooked the cinnamon & vanilla with the milk and cream. And it still came out amazing! Good recipe. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: May 11, 2009
Anything inspired by Ray's ice cream of Royal Oak, Michigan is bound to be delicious. I even had Ray's at my wedding in lieu of a cake!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: May 3, 2009
Very delicious, but a little sweet, next time I`ll reduce sugar. I used only heavy cream.
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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: Apr. 4, 2009
Very good- very rich!
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Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 9, 2009
Creamy, smooth and delicious. I would disagree with other posters who said the cinnamon flavour was too strong though. It was perfectly spiced, but I did find it too sweet and while I will make it again, I will half the sugar. I like a creamier than sweet ice cream though, and my guests didn't think it as sweet as I did. All in all a great creamy dessert. I served it over warm gluten-free espresso chocolate cake (found here) and every plate was licked clean!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 3, 2009
The ice-cream was wonderful!!! I didn't have half-half so I used 3/4 c of skim milk and 3/4 c of heavy cream. It was awesome. It tastes like an apple pie!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 16, 2009
I loved the creamy texture of this ice cream. I made just like the original recipe and I thought it was great. My husband thought the cinnamon flavour was a bit too much though.
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 14, 2009
Delicious! I used half and half and whole milk to reduce fat and it was still creamy and delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 11, 2009
This is simply blissful. The only way to improve it is to use Saigon cinnamon (I buy mine at Costco - Kirkland brand). I decreased the sugar to just over 3/4 cup, because I served with fresh Oatmeal Raisin cookies and didn't want the components to overpower one another. Hubby groaned with delight throughout dessert - I'd say it's a keeper! Thank you for sharing!
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Cooking Level: Expert

Home Town: Warrenville, Illinois, USA
Living In: Lockport, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 8, 2009
This was incredible! Will DEFINITELY make again. Thank you.
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Cooking Level: Intermediate

Living In: Searcy, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 7, 2009
Very good and Very rich! I also added some chopped baked apples after it came out of the ice cream freezer. Next time I will add oatmeal or sugar cookie crumbles or just have the baked apples on the side with the cookies.
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Home Town: Chesapeake, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 1, 2009
followed recipe exactly. very easy to make! very tasty and different from my traditional vanilla homemade ice cream. i like cinnamon, but not as much as this recipe called for. next time i will try a tsp. less and see how that turns out. and it makes you very thirsty so have a glass of water handy. this ice cream would be great with apple pie! thanks for the recipe. didnt give it 5 stars cos for me personally, it wasnt the "best", but still very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 28, 2008
Great! This was a big hit at Thanksgiving.
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Cooking Level: Intermediate

Living In: Hopewell, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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Reviewed: Dec. 28, 2008
This is a phenomenal recipe. Each year I make ice cream as a part of our family's Christmas dessert, and this recipe is the best one we've ever tried. It's VERY rich and flavorful, and to me it works best as a complement - just a scoop will fill you up. We paired it with my daughter's pumpkin swirl cheesecake, and it was delightful!
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Cooking Level: Intermediate

Home Town: Burke, Virginia, USA
Living In: Lorton, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 30, 2008
my family loves this recipe! my niece says it tastes like heaven! the only thing I've changed is I only put 1 1/2 tsp of cinnamon instead of 2 tsp
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 26, 2008
Excellent!! I now use this recipe as my base vanilla as well as the cinnamon. This is especially good on warm apple crumb pie!
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Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA
Living In: Edgewater, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 23, 2008
This was phenomenal! I took the advice of some other reviewers and cut back on the sugar (used somewhere between 3/4 of a cup and one cup). I also let the custard cool in the fridge overnight with a few cinnamon sticks thrown in. I fished out the sticks the next morning (before using the ice cream maker). DELICIOUS. It was excellent by itself, but I served it over warm gingerbread. Swoon! One negative: it doesn't make a whole lot of ice cream. Another positive: it doesn't make a whole lot of ice cream. If I'd had any leftovers after my guests departed tonight, I probably would have eaten them all in one sitting. Still - next time I'll double the recipe. I think there will be plenty of room in my 2-quart maker. I will definitely be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 11, 2008
This was my first time making ice cream from scratch, and I must say that I was terrified of the process. I did manage to mess it up; I followed the directions completely, meaning that I only *cooled* the mixture, rather than chilling it completely, so the ice cream took forever to "freeze" and it ended up being more soft serve-ish than I think it was supposed to be. So make sure you chill your mixture completely! Mine firmed up nicely in the freezer, however, and the flavor is awesome; I grated fresh nutmeg to put on top and it was wonderful just by itself. Definitely making again, only next time I'll do better. :)
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Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 28, 2008
Please do not let this recipe pass you by. It's SO scrumptious. Creamy and delicious. I have a Cuisinart soft serve ice cream maker. I made this recipe to be fat free and cholesterol free. I used 2 1/2 c. fat free half and half, 3/4 c. sugar (as others suggested), and 1/2 c. Egg Beaters. I did not cook it as the instructions said because for my I.C. maker, the ingredients are to be very cold. I was a bit concerned that the 2 tsp. of cinnamon was going to be a bit much, but it wasn't. It was perfect. I served it with pumpkin pie. Everyone wanted seconds and thirds. I can't wait to make it again. If I could give this 10 stars, I would. Thank you for a fantastic recipe. This is one I'll be making over and over again.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 27, 2008
The taste was great, but the only issue I have with the end product was that it was almost TOO rich. I had a couple bites and was done. It was a little heavy. I'd recommend substituting the half and half with 2% milk for a lighter texture.
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Cooking Level: Intermediate

Home Town: Indian Head, Maryland, USA
Living In: Burke, Virginia, USA

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