Cinnamon Ice Cream

Cinnamon Ice Cream is a gluten free and lacto ovo vegetarian recipe with 2 servings. For $2.36 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This main course has 1365 calories, 17g of protein, and 106g of fat per serving. 492 people found this recipe to be delicious and satisfying. It is perfect for Summer. Head to the store and pick up whole milk, sugar, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Simply Recipes. Overall, this recipe earns a solid spoonacular score of 71%. Similar recipes are Cinnamon Ice Cream with Cinnamon Crisps, Cinnamon Ice Cream or Cinnamon Gelato, and Cinnamon Ice Cream.

Servings: 2

 

Ingredients:

6 egg yolks

2 teaspoons of ground cinnamon

2 cups of heavy cream

1/2 teaspoon of salt

3/4 cup of sugar

1 cup of whole milk

Equipment:

sauce pan

frying pan

whisk

bowl

sieve

wooden spoon

spatula

ice cream machine

Cooking instruction summary:

1 Place the cinnamon in a small, dry skillet, over low heat. Keep the skillet moving just until the cinnamon becomes fragrant. Take off heat (note that too long in the pan will burn the cinnamon). 2 Warm the milk, sugar, salt and cinnamon and 1 cup of the cream in a medium saucepan over medium heat whisking to incorporate the cinnamon into the liquid. 3 While the milk mixture warms set a bowl over another bowl filled with ice. Place the remaining cup of cream into the now chilling bowl and set a mesh strainer on top. 4 In a separate bowl whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to avoid the eggs scrambling. Pour the mixture back into the saucepan. 5 Stir the mixture constantly over medium heat with a wooden spoon or heat proof spatula, scraping the bottom as you stir. When the custard becomes thick until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run.6 Pour the custard through the strainer into the cream. Stir until cool over the ice bath. 8 Chill the mixture thoroughly and then place in your ice cream maker according to the manufacturer's instructions.

 

Step by step:


1. Place the cinnamon in a small, dry skillet, over low heat. Keep the skillet moving just until the cinnamon becomes fragrant. Take off heat (note that too long in the pan will burn the cinnamon). 2 Warm the milk, sugar, salt and cinnamon and 1 cup of the cream in a medium saucepan over medium heat whisking to incorporate the cinnamon into the liquid. 3 While the milk mixture warms set a bowl over another bowl filled with ice.

2. Place the remaining cup of cream into the now chilling bowl and set a mesh strainer on top. 4 In a separate bowl whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to avoid the eggs scrambling.

3. Pour the mixture back into the saucepan. 5 Stir the mixture constantly over medium heat with a wooden spoon or heat proof spatula, scraping the bottom as you stir. When the custard becomes thick until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run.6

4. Pour the custard through the strainer into the cream. Stir until cool over the ice bath. 8 Chill the mixture thoroughly and then place in your ice cream maker according to the manufacturer's instructions.


Nutrition Information:

Quickview
1364k Calories
17g Protein
106g Total Fat
91g Carbs
12% Health Score
Limit These
Calories
1364k
68%

Fat
106g
164%

  Saturated Fat
62g
389%

Carbohydrates
91g
30%

  Sugar
81g
91%

Cholesterol
924mg
308%

Sodium
751mg
33%

Get Enough Of These
Protein
17g
35%

Vitamin A
4480IU
90%

Selenium
36µg
52%

Phosphorus
461mg
46%

Vitamin B2
0.77mg
45%

Vitamin D
6µg
41%

Calcium
383mg
38%

Vitamin B12
2µg
34%

Vitamin E
4mg
27%

Vitamin B5
2mg
27%

Folate
94µg
24%

Manganese
0.39mg
20%

Zinc
2mg
15%

Vitamin B6
0.3mg
15%

Vitamin B1
0.2mg
14%

Potassium
408mg
12%

Iron
1mg
10%

Vitamin K
8µg
9%

Magnesium
32mg
8%

Copper
0.1mg
5%

Fiber
1g
4%

Vitamin C
1mg
2%

Vitamin B3
0.24mg
1%

covered percent of daily need
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