Best Homemade Cinnamon Ice Cream Paula Deen Recipes

HOMEMADE CINNAMON ICE CREAM (PAULA DEEN)

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.

CINNAMON ICE CREAM

Steps:

• In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
• Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

EASY HOMEMADE COOKIE ICE CREAM - PAULA DEEN

Steps:

• In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla.
• Fold in the crushed cookies and whipped cream.
• Pour mixture into a 9 by 5-inch loaf pan lined with foil.
• Cover and freeze for 6 hours or until firm.
• To serve, scoop ice cream from pan or cut into slices.