Best Homemade Cinnamon Ice Cream Recipes

HOMEMADE CINNAMON ICE CREAM (PAULA DEEN)

Homemade Cinnamon Ice Cream (Paula Deen) image

This recipe comes from a Cooking with Paula Deen magazine. It's a refreshing dessert and perfect on a hot Texas summer night! (The cooking time includes 4 hours of chilling time and the additional 30 minutes is an estimate for freezing in your ice cream maker.)

Provided by Kim D.

Categories Frozen Desserts

Time 5h

Yield 4-6 quarts

Number Of Ingredients 5

Ingredients

1 quart half-and-half
2 cinnamon sticks
1 pint heavy whipping cream
2 (14 ounce) cans sweetened condensed milk, chilled
2 quarts milk (up to 2 quarts, as needed)

Steps:

In a 2-quart saucepan, combine half-and half and cinnamon sticks.
Cook for 20 minutes over low heat (do not boil).
Remove cinnamon sticks and chill milk for 4 hours.
With an electric mixer, beat whipping cream on high speed, until soft peaks form.
Add the chilled sweetened condensed milk and continue to beat until stiff peaks form.
Add chilled half-and-half.
Pour mixture into the canister for a 4-6 quart ice cream freezer. Add milk, if needed, to fill the canister to the freeze line.
Freeze according to the ice cream maker's manufacturer's directions.

Nutrition Facts : Calories 1674.5, Fat 107, SaturatedFat 66.7, Cholesterol 388.4, Sodium 635.6, Carbohydrate 144.4, Sugar 108.5, Protein 41.3

HOMEMADE CINNAMON ICE CREAM

Homemade Cinnamon Ice Cream image

Make and share this Homemade Cinnamon Ice Cream recipe from Food.com.

Provided by Danny Beason

Categories Frozen Desserts

Time 27m

Yield 1/2 gal

Number Of Ingredients 6

Ingredients

2 cups heavy cream
2 cups whole milk
1/2 vanilla bean
3 cinnamon sticks
1/2 cup granulated sugar
6 egg yolks

Steps:

In a large saucepan, bring heavy cream, milk,vanilla bean and cinnamon sticks to a simmer and cook for 12 minutes, stirring frequently.
In a bowl, combine sugar and egg yolks.
Very slowly add cream mixture, a little at a time, stirring constantly until eggs are warm to the touch.
Add mixture back to the saucepan and cook over low hear until the mixture coats the back of the spoon.
Transfer to a bowl and cool.
Refrigerate until chilled.
Remove the vanilla bean and cinnamon sticks.
Freeze according to ice cream manufacture's directions.
This makes a small freezer of ice cream.

Nutrition Facts : Calories 5235.2, Fat 432.7, SaturatedFat 255, Cholesterol 3667.5, Sodium 840.3, Carbohydrate 277.2, Sugar 253.2, Protein 80.1

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