HOMEMADE CINNAMON ICE CREAM (PAULA DEEN)
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
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
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