Homemade Cinnamon Ice Cream
Creamy, luscious and full of cinnamon. This homemade ice cream is the perfect compliment to all your fall pies, but is amazing enough to stand all on it's own too!
Servings 8 servings
- 1 cup granulated sugar
- 1 cup half and half
- 1 cup milk divided (I use 1%)
- 2 large eggs beaten
- 1/2 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
In a small bowl, whisk the eggs. Set aside.
In a medium saucepan over medium-low heat, stir together the granulated sugar, half and half and 1/2 cup of milk.
When the mixture begins to simmer, remove it from the heat and quickly whisk half of the mixture into the beaten eggs. Whisking quickly helps to keep the eggs from scrambling.
Pour the egg mixture back into the saucepan and stir in the heavy cream and remaining 1/2 cup of milk. Cook over medium-low heat, whisking constantly, until the mixture is thick enough to coat the back of a metal spoon, approximately 10 minutes.
Remove the saucepan from the heat and whisk in vanilla and cinnamon. Pour ice cream base into a bowl, cover with plastic wrap and refrigerate until completely cool.
Pour cooled mixture into an ice cream maker and churn approximately 30 minutes (or according to the manufacturer's instructions).
Once ice cream has finished churning, move ice cream to a loaf pan and cover with plastic wrap or place ice cream in an air-tight container and store in the freezer. Enjoy!