Recipe by Elizabeth
"This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!"
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1 1/2 cups
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.
. The texture came out close to butter even though I put it in my ice cream maker for less time than I ever have before (15-20 minutes when I usually do 25-30 minutes). It thickened incredibly quickly. Replacing the 1/2 and 1/2 with whole milk should make it much better. Also, when I've made cinnamon ice cream before, leaving cinnamon sticks in the custard overnight before putting it in the ice cream maker produces a much truer fuller-bodied cinnamon flavor.
Rich and creamy. Great mouth feel. Tastes like a Snickerdoodle.
Wonderful! First time used 1 cup sugar and found it slightly too sweet. Made again with 3/4 cup sugar and it was perfect. Paired it with chewy oatmeal cookies to make outstanding ice cream sandwiches.
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cinnamon Ice Cream
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 157
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