Cinnamon Ice Cream

Name: Cinnamon Ice Cream
Prep time: 10 min
Total time: 50 min
Ingredients: 1/2 cup (106g) light brown sugar or dark brown sugar packed; 1 cup (227g) milk; 3 cups (680g) heavy cream; 2 large eggs pasteurized preferred; 1 1/2 teaspoons cinnamon; 1/4 teaspoon cinnamon oil optional*; pinch of salt

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Prep Time: 10 minutes

Total: 50 minutes

Servings: 8

Author : King Arthur Baking

cinnamon no bake

Ingredients

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1/2 cup (106 grams) light brown sugar or dark brown sugar packed1 cup (227 grams) milk3 cups (680 grams) heavy cream2 large eggs pasteurized preferred1 1/2 teaspoons cinnamon1/4 teaspoon cinnamon oil optional*pinch of salt

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Instructions

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In a large mixing bowl, whisk together the brown sugar and milk until the sugar dissolves., Blend in the heavy cream, then whisk in the eggs, cinnamon, cinnamon oil, and salt. The cinnamon oil is the key to the warm, spicy flavor of this ice cream; we don't recommend leaving it out., Chill this base in the refrigerator for 2 to 3 hours, or up to overnight. A cold base will freeze faster, making for a creamier ice cream in the end. If your ice cream maker has a removable bowl that needs to chill in the freezer, make sure it's fully chilled before using., Freeze in your ice cream machine according to the manufacturer's directions.