This cinnamon ice cream is a delicious treat. It reminds me of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!
Ingredients
- eggs: 2 piece
- ½ cups half-and-half cream: 1 piece
- white sugar: 1 cup
- heavy cream: 1 cup
- ground cinnamon: 2 tsp
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Whisk eggs together in a bowl.
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Stir half-and-half and sugar together in a saucepan over medium-low heat until mixture begins to simmer. Remove from the heat.
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Pour 1/2 of the hot mixture into the eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk in heavy cream. Continue cooking over medium-low heat, whisking constantly, until thick enough to coat the back of a metal spoon. Remove from the heat, and whisk in cinnamon and vanilla. Set aside to cool, about 30 minutes.
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Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
