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!

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

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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