this cinnamon ice cream is tops over apple crisp, apple pie, pumpkin pie, pumpkin gooey cakes, gingerbread cake, peach cobbler, or as a base for a caramel apple pie sundae. or topped with fried cinnamon sugar crispies.
it is a fab ice cream sandwich filling, lovely between oatmeal cookies or aunt lanny's ginger crinkles. it is a great base to make apple pie ice cream or imitation ben and jerry's oatmeal cookie ice cream (my all time fave.)
it's all kinds of delish, and i'm not even a big cinnamon fan.
cinnamon ice cream
an original recipe by rachelle
2 cups cream
1 cup half and half or whole milk
1 cup sugar
2 1/2 teaspoons cinnamon
1 dash salt
2 teaspoons vanilla
combine cream, half and half, sugar, cinnamon, salt and vanilla. whisk well to combine. place in the freezer to chill for an hour or two. pour cooled mixture into an ice cream maker and process for 20-25 minutes until set. working quickly, scoop the ice cream into a tupperware or glass container and freeze for a few more hours before serving.
*this ice cream has such a rich flavor i found it more successful in a simple cream base rather than a custard. the cinnamon flavor is subtle enough to make this ice cream shine heaped on your fave fall and fashionably holiday desserts.
Labels: fashionably foodie originals, fashionably holiday, yum desserts: all, yum desserts: ice cream and frozen treats