Reviewed: Jul. 5, 2008

Absolutely perfect. I think I did mess up somewhere though. After reading all the other reviews I noticed people saying it was too sweet.....well mine wasn't sweet enough. To make it a little sweeter; after we scooped it into our bowls we added a couple spoonfuls of cool whip....that really made it taste fantastic. Thank you so much for a "keeper" recipe.

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krstnbradford

Cooking Level: Intermediate

Home Town: Ridgecrest, California, USA

Living In: Scottsboro, Alabama, USA

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Reviewed: Jul. 3, 2008

I USE THIS RECIPE NOW FOR MY BASE RECIPE TO MAKE SO MANY DIFFERENT FLAVORS. I ADDED PEANUT BUTTER AND REESES PEANUT BUTTER CUPS IN ONE RECIPE. I HAVE MADE BUTTERFINGER AND TOFFEE. THE BANANA AND STRAWBERRY IS REALLY GOOD. YOU JUST CAN'T HARDLY GO WRONG WITH THIS RECEIPE. I DOUBLE THE RECEIPT AND THEN ADD EXTRA HALF AND HALF & CREAM WHEN I POUR IT INTO THE FREEZER CONTAINER. I FREEZE THE ICE CREAM FIRST AND THEN DIVIDE IT INTO TWO PARTS AND ADD WHATEVER CANDY ETC TO ONE BATH AND LEAVE THE OTHER AS PLAIN VANILLA. THIS IS FANTASTIC ICE-CREAM. SO CREAMY RICH AND EASY. IT ALSO FREEZES GREAT. MY WHOLE FAMILY LOVES IT!!

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Marie Wood

Cooking Level: Intermediate

Home Town: Purcell, Oklahoma, USA

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Reviewed: Jul. 2, 2008

Very good! I tripled the recipe for my 6 quart ice cream maker. Then when it's time to put it in the freezer I scoop it into about 15 of those little Gladware containers which makes a perfect single serving of ice cream. Nice creamy texture and would be great with pie!

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MYKIDSMOM5

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Ogden, Utah, USA

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Reviewed: Jul. 2, 2008

I chose this as the first recipe in my new tiny little ice cream maker. Very easy instructions, kept in fridge overnight, churned it the next night. then placed in freezer container. excellent. i just passed it out at work and everyone called me Martha Stewart! I will definitely make this again. and luckily i still have some in my freezer at home since everyone at worked gobbled up what i brought :))

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Denise Davis

Cooking Level: Intermediate

Living In: Burke, Virginia, USA

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Reviewed: Jun. 5, 2008

Very good recipe, next time I would use about 3/4 of the amount of cinnamon, it had just a little too much kick to it (although I was using fresh ground cinnamon, maybe the pre-packaged kind would make it a little more mellow).

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kmcdaisy

Cooking Level: Intermediate

Home Town: Wilton, Connecticut, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 3, 2008

This came out grainy I was really dissapointed may try it next time with some lemon liqour

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WINGSEARCHING

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Fenton, Missouri, USA

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Reviewed: May 18, 2008

This recipe was extremely easy. I have never had cinnamon ice cream before and since this had the highest number of reviews with the highest number of 5 stars, I thought I'd try it. Unfortunately, it was absolutely delicious and I ended up eating the entire small batch in one sitting as soon as it was done. It was just phenomenal!!! Reminds me of sticky toffee pudding by Haagen Daaz. I will definitely make this again, and again, and again!

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TEETEE30344

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Reviewed: May 16, 2008

Fantastic! I doubled the recipe as written to have extra on hand.

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julese1

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Reviewed: May 10, 2008

Oh my goodness. This ice cream was fantastic. Rich and creamy. I made ice cream sandwiches with it. Mine came out a little more of a caramel color than the picture here shows, but it was perfect inbetween snickerdoodles. I took them to a potluck, and everyone loved them.

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Brandi

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Reviewed: Apr. 20, 2008

Delicious. Perfect amount of Cinnamon flavor. The ice cream is not very dark, so you might want to add food coloring if you are used to commercial ice creams.

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jojobeanzsis

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Apr. 19, 2008

This is delicious!! Very creamy and the cinnamon is great. I doubled the batch and thought I could make it all at once, in my 2qt Kitchenaid ice cream maker (attaches to the stand mixer). But that overloads the machine. So if you double it, just be sure to churn it in 2 separate batches. I got frustrated at first, because it wouldn't freeze right, but as soon as I split it up and tried again, perfection. So tasty, and I'm glad to finally have an ice cream recipe that doesn't require just yolks.

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JAMES528

Cooking Level: Expert

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Reviewed: Mar. 22, 2008

This is really good, but a litte too sweet- hence the 4 stars. I should have followed some reviewers who used 3/4 cup sugar. It's really good and tasty though, especially for a cinnamon lover. I should have strained the cooked mixture before refrigerating, because I had tiny bits of egg white in mine. It was totally my fault- I probably overcooked it a little. Straining would have taken care of that though- I'll make sure I do that next time (and with any cooked ice cream recipe).

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2008

Fantastic! Cream usually comes in pint containers, so you can use 1 C cream with 1/2 C milk instead of the 1.5 C half-and-half. Use egg yolks instead of whole eggs if you want it slightly richer (although this recipe is almost perfect as is). Even after hardening in the freezer it was still relatively easy to scoop...The reason is that fats (inc. egg yolks) and sugar don't freeze, so don't back off too much on the sugar (or cream) if you plan on freezing it to serve later.

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DPINKUS

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Feb. 5, 2008

A wonderful ice cream recipe! After having Cinnamon Gelato in Italy, I was craving a really good cinnamon flavor at home. This is a perfect creamy blend of flavor and richness. Easy to make, fantastic to eat!

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tevin

Cooking Level: Expert

Living In: Sunnyvale, California, USA

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Reviewed: Jan. 20, 2008

This is so very good! We took our ice, icecream freezer, and ingredients to the Cheyenne River on a 100 degree 4th of July and managed to make this. It was the biggest treat ever. I did add 2 cups of whole milk to the recipe and ut the cinnamon to 1/2 tsp. This is a keeper, the best ice cream recipe I have ever found.

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Lee Ann

Cooking Level: Expert

Home Town: Philip, South Dakota, USA

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Reviewed: Dec. 30, 2007

Made this for my son (years old) who was missing our local gelato shop since our move. His favorite was the cinnamon. Given - this isn't gelato, but it's lovely. I've also served it with apple pie. Our family gives it 5 stars!

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JULIE A. W.

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Reviewed: Dec. 23, 2007

Wow! This ice cream is phenomenal! I first made it for Thanksgiving to have with apple pie. I was a little worried because I just received a little Krups Ice Cream maker for my birthday and had never "tempered" eggs before, but the instructions for this recipe are very easy to follow, even for a novice like me. I love all things cinnamon, so the only thing I changed in the recipe was that I added a bunch more cinnamon to it. I just made it for the second time today and added some chopped Hershey's cinnamon chips in it. The more cinnamon, the better! But this ice cream was a big hit for Thanksgiving and is so rich and creamy. Definitely five stars!

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SILLYGIRL1

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Reviewed: Nov. 23, 2007

WOW! This was the first ice cream I made aside from the plain vanilla recipe that came with my ice cream maker. And it turned out great! I made this for my family at Thanksgiving and everyone raved! It will become the thing I bring each year, I am sure of it. The only thing I did different is that I used whole milk instead of half and half, simply because I forgot to buy it. I am sure it would be good the original way also.

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MommyC

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Reviewed: Nov. 23, 2007

A big hit. Very rich (it is custard-based), so we just used a small sorbet scoop to serve some alongside the Thanksgiving apple pie. Everyone loved it, kids and adults. Prepare the base the day or night before to let it cool completely (called "blooming") in the fridge. Then churn the next day in your ice cream maker. The waiting makes for a smoother, creamier and more intensely-flavored finished product.

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j

Cooking Level: Expert

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Reviewed: Nov. 17, 2007

The best ice cream ever!!!

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mbairos

Cooking Level: Beginning

Home Town: Akron, Ohio, USA

Living In: Modesto, California, USA

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