I am a bit of a cinnamon addict – I sprinkle it over my granola with berries every morning, and I love to bake with it. This cinnamon ice cream fills my craving and is simultaneously sweet and spicy. The next time I make plum cake, I’ll have a batch of this smooth frozen treat in the freezer – I can’t think of a more fitting accompaniment to any fruit dessert.
Cinnamon Ice Cream
1/2 cup sugar
2 large eggs
2 cups low-fat milk
1 1/4 cups half-and-half
2 1/2 tsp ground cinnamon
Combine sugar, eggs, and milk in a saucepan over medium heat. Whisking constantly, cook until slightly thickened, about 10 minutes. Remove mixture from heat; stir in half-and-half and cinnamon. Chill mixture for at least 6 hours in the refrigerator before pouring into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and place in the freezer for another hour or until firm.
Yield – 6 servings (serving size: about 1/2 cup)
Calories – 190
Carbs – 23
Have you ever strained the milk/egg/sugar mix before adding it to the half and half?
Hi Tricia, as long as you’ve whisked the sugar, eggs, and milk mixture constantly, it should be smooth. However, you can pour it through a fine mesh sieve into a bowl and then stir in half-and-half & cinnamon.