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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Tryna P.

Cooking Level: Expert

Living In: Modesto, California, USA

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Reviewed: Jun. 26, 2007

This ice cream tastes good but was not what I was looking for. Some ice cream parlors around San Diego have cinnamon ice cream which I was trying to make but his recipe was WAY too creamy for my liking. The flavor was great but texture was too thick and creamy. I will not make again.

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jessicacooks

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jun. 24, 2007

Very rich, creamy, and and delicious. I only used 1/2 teaspoon cinnamon because I was adding crushed Skor bars, and I added a little more half-and-half. Served with Pecan Sour Cream Pound Cake, from this website.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: May 11, 2007

This ice cream is SO rich but SO good. My only suggestion is to let it ripen in the freezer before serving it; it tastes better and takes the edge off the rich sweetness. I served it with apple crisp...yummy!

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Leigh Ann

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: May 6, 2007

If I could give this TEN stars, I would. By far, the best homemade ice cream I've ever done. A few things I learned that might help you: - I doubled the recipe and forgot to take into account that it would take longer than the recipe instructions for the mixtures to heat on the stove. I stirred constantly and waited patiently, and it paid off, but it did take a long time. - I also failed to consider that, for my ice cream maker at least, the mixture needs to cool before churning. Since it was coming hot off the stove, I had to let it cool on the stove then in the fridge for a while, which added about 45 minutes to my planned cooking time. I hate taking a long time to cook, but I'm not kidding you, every minute was worth it. It was delicious and received rave reviews from our dinner guests. I served it solo and think to have served it with anything would take away from how good it was!

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hotdoughnutsnow!

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Reviewed: Apr. 6, 2007

This is wonderfuly creamy ice cream that works every time I make it, it is now the most requested ice cream for our family get togethers.

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VANDACY

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Reviewed: Mar. 20, 2007

I had never tried cinnamon ice cream before making this recipe. I can't even believe how creamy and delectable it turned out- way better than expected. I served it with my own apple crisp recipe. A rich taste though, so you definitely need to eat it in small amounts or to complement another dessert. Now a part of my ice cream favorites collection!!

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Blonde Chef

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Reviewed: Feb. 22, 2007

Oh, yum! I LOVE cinnamon ice cream, but I can usually only get it during the holidays. Now I don't have to wait. This is a great recipe. Very smooth & creamy with a wonderful cinnamon/vanilla taste. I thought it was a bit sweet on it's own, but I served it with the Peach Pie recipe on this site submitted by Marcia Kammann & it was heavenly. Since the ice cream is pretty sweet, it goes really well with a slightly tart pie. I think it might also be good to add some pumpkin pie puree & crushed up vanilla wafers & it would be like Dairy Queen's pumpkin pie blizzard.

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Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Feb. 15, 2007

Tasted great. I reduced the sugar a little bit and served it over the Apple Oatmeal Crisp posted elsewhere on this site. The consistency was pretty soft for the first few hours in the freezer after mixing, but I may have done something wrong since I haven't made ice cream before. Since I wanted it to melt over the warm dessert anyway it didn't really matter. I'm definitely going to try it again!

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susan

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jan. 9, 2007

This is delicious, especially served with a warm apple cake or spice cake. I changed nothing in the recipe and would definitely make it again.

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Di

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Reviewed: Dec. 19, 2006

i ended up tweaking this recipe a bit with some condensed milk since I ran out of heavy cream. It came out extra creamy and delicious.

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Rembrandt

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 28, 2006

I made this for Thanksgiving to go with apple pie. It was sooooooo good! I made one for myself and one to take to a friends house. It was gone very quickly! The first batch was made with cinnamon that had been sitting in my cupboard for a while and it still turned out quite good (I added more than 2 tsp to compensate). I tried it again with new cinnamon and it came out fantastic! I think 2 teaspoons is the correct amount (don't use too little!). Also, it's important to cook this until it's very thick. I let mine cool on the counter then refridgerated overnight. It froze very quickly in my Cuisinart ice cream maker. I will make this every time I make an apple pie. Thank you!!!!

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Sofia A.

Cooking Level: Intermediate

Home Town: Manhasset, New York, USA

Living In: Collegeville, Pennsylvania, USA

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Reviewed: Nov. 26, 2006

This is a great cinnamon ice cream recipe. Every year for Thanksgiving I make apple pie and pumpkin pie. This year I thought I would try the ice cream with it. Everyone loved it. My brother-in-law and neice went gah-gah for it. Thanks for the great recipe!!!

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BUSYMOMMIE2

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 26, 2006

Fabulous! But the serving sizes seemed small; we upped the recipe to serve 30 to fill the freezer can.

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MOMYS

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Reviewed: Nov. 6, 2006

This ice cream was wonderful...for extra flavor, I added whole cinnamon stix too!

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D. Scott

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 4, 2006

This ice cream is extremely rich! We didn't find the taste too cinnamony, but we did think it was a bit too sweet. However, paired with a tart apple dessert, It's going to taste divine. With all that being siad, I would absolutely make this again.

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littlelisaslurry

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 23, 2006

Great Recipie, tasted almost like a snickerdoodle!! VERY good, my husband thought it was too cinnamony but I thought it was perfect!!!

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TJTGIRL

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Reviewed: Oct. 7, 2006

This ice cream was great. It wasn't too sweet and the cinnamon wasn't overpowering. I served it with warm apple cake.

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KMEADOWS1

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Reviewed: Aug. 23, 2006

Wow this was delicious!!! Super creamy and rich at first but becomes better the next day. I also made oatmeal cookies and broke them up and mixed them into the ice cream.

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tjm34

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Reviewed: Aug. 23, 2006

This is a wonderful recipe! The flavor & texture are very good. I could see this accompanying most any fruit pie but it is also good on its own! My picky husband thought it was very cinnamony, so if you aren't crazy about cinnamon, you might want cut back on it. Thank you for this fantastic recipe!!!

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Krista W

Cooking Level: Intermediate

Living In: Brush Prairie, Washington, USA

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