Cinnamon Ice Cream

When I was in Victoria for my weekend escape with Amanda, I sampled some cinnamon ice cream. It was delicious, and I wanted more. This is when it occurred to me that I own an ice cream maker. I decided that it couldn’t be that hard to make cinnamon ice cream, so I set about searching for a recipe. I found turned several, but they all contained eggs. I have this thing against custard ice creams. They require planning, because you need to cook up the recipe in advance, and let it cool. Plus, I prefer the cleaner taste that you get without eggs. So I decided to improvise a little bit, and create my own recipe.

Cinnamon ice cream close-up

I have a standard ice cream base recipe that I use, so I prepared that then reverted to the tried-and-true method of adding a little bit of cinnamon and tasting it, then adding a little more and tasting it again. My result has a hint of heat, but not too much. Both of my kids refuse to eat anything spicy, and they enjoyed it. The creamy coolness of the ice cream creates a nice juxtaposition. I’m a fan, and this is my new favourite flavour. Plus, it’s totally gluten-free, so there’s that.

Cinnamon ice cream

Amber’s Cinnamon Ice Cream

* This recipe is always gluten-free!

Ingredients:
2 1/2 c cream
2 c milk
1 c sugar
3 t cinnamon, or to taste
1 t vanilla

Preparation:
Mix all ingredients together in a big bowl, and stir with a whisk for two or three minutes, until the sugar is dissolved. This keeps your ice cream from being gritty.

Prepare the ice cream following the directions on your ice cream maker. In mine, which is a counter top electrical machine with a freezer bowl, it took about 25 minutes. Once it’s reached the desired consistency, serve it up and freeze the rest.

Yield: Approximately 2 quarts of ice cream.

This past weekend I updated my recipes, which you can find on my Making Stuff page. I added gluten-free adaptions for most of the recipes listed there. If you have a hankering for some homemade chocolate chip cookies or macaroni and cheese, gluten-free or not, I’ve hooked you up. It’s comfort food for the masses, whatever your stance on wheat.

Have you ever sampled a food on vacation that was so good you had to try to make it yourself at home? How did it go? Tell me all about it!

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Comments

  1. Yes! I looooove cinnamon ice cream, too. Thanks for sharing your recipe for it. No ice cream maker here. well… yet 🙂
    Katie @ Making This Home’s last post … New Press: Sprout MagazineMy Profile

  2. Here you go again with the ice cream recipes! You’re making me think I need to buy a machine again.
    Marilyn @ A Lot of Loves’s last post … Meditation is Hard, Vitamins are Easy: The Return of the Good Health ProjectMy Profile

  3. And now I want ice cream. Of the cinnamon variety.

    Which is a real burn because I know they don’t have it here on the isle and I can’t make it myself (no freezer).

    Luckily the cornier store just started stocking scoop ice cream again. A sign summer is coming…
    Rachel’s last post … The Real Price of Things: Calculating Cost Per UseMy Profile

  4. Um, NOM!

    My husband is the cook in our family and really good at replicating dishes. He recently made this chicken curry that tastes even BETTER than from our favorite restaurant. Makes my heart happy to know exactly what’s in it, and to know how much money we save having him cook it up versus spending $8 per person for a way smaller portion of take-out. Plus he’s taking up my challenge of coming up with more grain-free recipes!
    Janine’s last post … Emily Deschanel for Loving EcoMy Profile

  5. Cinnamon has long been a fave flavour of mine – I love it with a scoop of chocolate – and I’ve been thinking of making some myself. Now I don’t have to search for a recipe. Thanks!!
    Alison @ Bluebirdmama’s last post … Attachment VillageMy Profile

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