Cinnamon Ice Cream

     I found a basic vanilla ice cream in the leaflet that came with my Cuisinart® countertop ice cream maker and then adjusted it to create the recipe below. It contains no eggs and does not need to be cooked so it's quick to assemble.
     The original recipe calls for ¾ cup granulated sugar – I think ½ cup is enough and I prefer to use brown sugar. 
     In the photo, our niece is using a Donvier® ice cream maker as she makes ice cream for her grandmother’s birthday.

Cinnamon Ice Cream   Makes ten 1/2-cup servings
1 cup whole milk, well chilled
½  to 3/4 cup granulated  or lightly packed brown sugar
2 cups heavy cream, well chilled
1 to 2 teaspoons pure vanilla extract, to taste
My additions . . .
2 tablespoons malted milk powder
1 teaspoon (or more) ground cinnamon

1.     In a medium bowl, use a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.  Stir in heavy cream, vanilla and other flavorings. 
2.     Add to ice cream machine and follow manufactures directions for freezing.

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