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Cinnamon Cream Ice Cream

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
315 min
SERVINGS
8 servings
Dessert U.S.
Cinnamon Cream Ice Cream
Ingredients
  • 2 large eggs
  • 1 1/2 cups half-and-half cream
  • 1 cup white sugar
  • 1 cup heavy cream
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
Instructions
1
Combine eggs in a bowl and mix them thoroughly.
2
Heat half-and-half and sugar together in a saucepan over low-medium heat, stirring until the mixture starts to bubble. Take it off the stove.
3
Pour half of the hot mixture into the eggs and rapidly whisk to prevent the eggs from becoming tough. Pour the mixture back into the saucepan and blend in heavy cream. Continue cooking over low-medium heat, stirring continuously, until it reaches a consistency that leaves a mark on the back of a metal spoon. Remove from heat, and whisk in cinnamon and vanilla. Set it aside to cool for approximately 30 minutes.
4
Pour the mixture into an ice cream maker and freeze according to the manufacturer's guidelines, approximately 20 minutes. Transfer it to an airtight container and freeze until solidified, around 4 hours.