cinnamon ice cream


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

    1. 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.

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