Reviewed: Nov. 11, 2007

This recipe is fantastic! I paired it up with hot Apple Crisp and everyone loved it! It didn't set up right, but I think that's because I didn't cool it all the way before I put it in the ice cream maker--I think I would cool it overnight before putting it in the ice cream maker.

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JENNUSF

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Reviewed: Nov. 10, 2007

This is great! Half a recipe perfectly fills my 'pint sized' kiddie pre-freeze bucket ice cream maker for two.

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Cooking in Tokyo

Cooking Level: Expert

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Reviewed: Nov. 4, 2007

I wish I could give it more stars! Made and served it with "Easy Apple Crisp" for a BBQ we had and it was such a huge hit!!! This is a must try.

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sarahp86

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Reviewed: Sep. 28, 2007

Rich and creamy. Great mouth feel. Tastes like a Snickerdoodle.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Sep. 21, 2007

I had never made ice cream before, and I was surprised at how easy it was. This ice cream tasted so much better than store bought, it was amazing. My friend thought there was too much cinnamon, but I thought it was perfect. I will suggest this recipe to everyone I know. Thanks for the recipe!!

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Kathleen

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Reviewed: Sep. 15, 2007

Fabulous!!! I doubled it and it worked fine. It is super creamy with a great cinnamon flavor. I've served with with apple pie like many suggest, but if you just want a bowl of ice cream it is great with a few chopped pecans and drizzled with a little Hersheys Syrup (Special Dark syrup is extra yummy!!)!! It has actually replaced mint chip as my family's favorite.

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LARANEFF

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Sep. 9, 2007

Heavenly! We make this to go with our yearly apple picking & pie making (highly recommend Granny Ople's pie filling with the earthquake crust from this site!) and it is divine. Definitely a rare treat due to the calories but we look forward to it every fall.

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Faith

Cooking Level: Expert

Living In: East Providence, Rhode Island, USA

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Reviewed: Sep. 3, 2007

This recipe is definitely a keeper! The flavors balance out very well. The instructions for tempering the eggs were easy to follow, and the resulting ice cream was smooth and creamy. Unlike other ice cream recipes I've used, this one was more easily scoopable even after hardening off in my freezer overnight. Nice on its own, or with carrot cake, apple pie, apple crumble/cobbler, etc.

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Monique

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Reviewed: Sep. 2, 2007

So amazingly delectable! More like a gelato than ice cream really. Great with fresh raspberries or cookies. I might cut the sugar down to 2/3 cup next time but it's not needed.

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ddcmommy

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2007

Luscious! We loved the flavor and texture of this ice cream. It was a perfect accompaniment to Apple Pie by Grandma Ople from this site.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 19, 2007

very tasty ice cream.

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tmikuk

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Reviewed: Aug. 19, 2007

All I can think to say about this ice cream is WOW... 5 stars isn't enough. It's hard to believe how few/simple ingredients their are considering how incredible this tastes. I adjusted the recipe by 1.5 (to make 6 cups/12 servings) for my 1.5 quart maker. Took a little longer than I expected to cook and cool (I let it cool to slightly warm on the counter and then in the fridge until completely cool) but it was worth every single second. I used whole milk instead of half & half because that's what we had but kept everything else the same. It was sooooo thick and creamy and the texture was perfect. Got rave reviews from my family too!

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ERINSULL

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Reviewed: Aug. 19, 2007

This ice cream is SO smooth and creamy!! I serve this with the Apple Crisp II. Insead of using vanilla flavoring, I use a Vanilla Bean paste that I got at William Sanoma. This recipe is a great base! I've also made raspberry ice cream! Just don't put in the cinnamon! Very yummy! This is a keeper! Also, I used an electric mixer to beat in the eggs so they wouldn't scramble.

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LISSALU

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2007

I decided to start experimenting with ice cream this summer and this was my first pick...WoW!!! Fantastic!!! Thank you so much for this recipe, the ease, the flavor...just perfect. By chance, we served it with apple pie :)

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squeaky6

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

Living In: Cinnaminson, New Jersey, USA

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Reviewed: Aug. 18, 2007

I used pumpkin pie spice instead of cinnamon. Outstanding.

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Callie

Cooking Level: Intermediate

Home Town: White Plains, New York, USA

Living In: Antioch, California, USA

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Reviewed: Jul. 22, 2007

I made this ice cream with my sons using the coffee can method it was perfect. I also took out the cinnamon and used a cocoa and mashed strawberries.

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REE28AM

Cooking Level: Expert

Living In: Tyler, Texas, USA

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Reviewed: Jul. 16, 2007

I tried this recipe today and was WOWED ! It was easy and truely great! The only thing I did diferently than the recipe is in the final heating after adding the heavy whipping cream I tossed in 2 cinamon sticks and then continued to heat the mixture till it coated the back of a metal spoon . Talk about decidant ! I also added a drop more of vanilla extract. Now I can always find cinnamon ice cream ! :)

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the ice cream man

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Reviewed: Jul. 9, 2007

I made a couple changes - I used egg substitute and used cinnamon extract, this way I didn't have to cook it first. Blended it in a blender, chilled then poured in my ice cream maker - turned out great. It's really hard to find cinnamon ice cream in the stores here so it's nice to be able to make it myself.

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Bennett

Cooking Level: Intermediate

Home Town: Fremont, Michigan, USA

Living In: Franklin, North Carolina, USA

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Reviewed: Jul. 2, 2007

Yummy! I used egg substitute in place of the eggs, fat free half and half instead of the regular half & half, and finally I reduced the sugar to 3/4 cup and the result was still very creamy and flavorful. The true test will be tomorrow when my kids will get to taste it!

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Shelly

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Reviewed: Jun. 30, 2007

OUTSTANDING! I doubled this recipe because I have a large family. It was a hit with young and old alike. Creamy and great cinnamon flavor. I doubled vanilla - but that was the only thing I did differently. I will definitely make this one again!

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