Cinnamon Ice Cream

adapted from this recipe.

We are eating this tonight along with Peach Crisp from The Pioneer Woman Cooks. So, cinnamon ice creammmmmmmmm…

Ingredients:

• 1 3/4 cup white sugar
• 3 cups half-and-half
• 4 eggs, beaten
• 2 cups heavy cream
• 2 teaspoons pure vanilla extract
• 4 teaspoons cinnamon

1. Combine sugar and half-and-half in a medium saucepan. Stir together until mixture starts to simmer. Remove from heat.

2. Whisk half of the sugar/ half-and-half mixture into the eggs. Whisk quickly (and a lot) so that the eggs do not scramble. Pour the egg mixture into the saucepan with the remaining sugar/half-and-half mixture. Add heavy cream.

3. Over medium-low heat, continue cooking the cream mixture until it thickens enough to coat the back of a spoon (it should NOT boil).

4. Remove from heat and whisk in vanilla and cinnamon. Pour into a lidded container and refrigerate until the cream mixture is completely cooled.

5. Pour cooled mixture into ice cream maker and freezer following manufacturer’s instructions.

6. Enjoy. You will not be able to get enough!

Note–you can use the base (without the cinnamon) as a custard type base for any ice cream. After the mixture is soft frozen in your ice cream maker, add fruit of your choice. Yummy!