Cinnamon Ice Cream II Recipe - Allrecipes.com
Cinnamon Ice Cream II Recipe
  • READY IN ABOUT hrs

Cinnamon Ice Cream II

Recipe by  

"A rich custardy ice cream that is loaded with cinnamon. Perfect with peach cobbler, apple pie, or almost any of your favorite cakes."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    1 hr 20 mins

Directions

  1. In a medium bowl, stir together the heavy cream and sour cream. Set aside in a warm place for about an hour to thicken.
  2. In a separate bowl, beat eggs with sugar using an electric mixer until pale. Stir in the milk and cinnamon, and transfer to a saucepan. Bring to a simmer over medium-low heat. Cook, stirring constantly, until thick enough to coat the back of a metal spoon. Stir in the vanilla, and remove from the heat. Set aside to cool.
  3. When the custard has cooled, stir in the sour cream mixture. Freeze in an ice cream maker according to the manufacturer's instructions.
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Reviews More Reviews

Most Helpful Positive Review
Aug 15, 2006

Though I was nervous(I'd never made custard style icecream before), I made this with a peach pie on my daughters first birthday. We all loved it! It was different than the usual vanilla and the cosistency was great. Creamy and delicious. Thanks for the recipe!

 
Most Helpful Critical Review
Mar 23, 2007

tasted too custardy for me.

 

8 Ratings

Dec 17, 2008

It was exactly what I was craving when I wanted to make cinnamon ice cream.

 
Feb 19, 2007

yum!

 
Sep 17, 2011

I made this cinnamon ice cream to go with the apple pie I had purchased at our local apple orchard, Brooksby Farm. I don't even bother to make apple pie any more because this pie is so good. Like the previous reviewer, I thought the ice cream was too custardy for my personal tastes although it was nice with the apple pie. So if you are ever on the North Shore, stop by Brooksby Farm and pick up a great apple pie, just leave one for me.

 
May 07, 2012

I made it exactly by the recipe and it was pretty good. This was my first custard-style ice cream. The recipe was really easy to follow.

 
Jul 22, 2012

Followed the recipe to a T and it was too rich for my tastes, but it was good on the side of pecan pie. Not sure if I'd make it again, but next time, I'd use fat-free milk instead of 2% and maybe less sugar. I also used the small pot to cook the custard but should have used a flat wooden utensil to stir instead of the metal spoon since there was a layer of cooked egg on the bottom of the pot.

 

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Nutrition

  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 21.3 g
  • 7%
  • Cholesterol
  • 196 mg
  • 65%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 88 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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