Making Cinnamon Ice Cream

Jul
30
2006

It's freaking hot and that particular refrain isn't exactly unique across the country for the last couple of weeks. This particular weekend, I called in "It's too hot" on the painting and made cinnamon ice cream instead. Served up with some graham crackers and a bit of caramel sauce and a few Heath chips on top and it's a perfect antidote to the summer. Of course, these things need to be in moderation, but, from the stat I heard recently that 93% of Americans eat ice cream (making it the most popular food in the country), its a refuge that I doubt I'm alone in seeking this weekend.

I made it in the $18 ice cream maker I picked up a few weeks ago on a Target endcap and used the basic Ben and Jerry's recipe:

  • 2 eggs (I use pasteurized to avoid excess cooking and still stay foodsafe)
  • 3/4 cup of sugar
  • 2 cups of whipping cream
  • 1 cup of milk

To that I just added a teaspoon of cinnamon and ran through the normal process, throwing it into the freezer to firm up. My plan for later this summer is to try to recreate the oatmeal cookie ice cream that Ben and Jerry put out as then I'd reach frozen dairy nirvana.

Posted in Cooking, Food, General |

 

Comments on this post

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Thanks,
J

One Response to “Making Cinnamon Ice Cream”

  1. keesha Says:
    August 5th, 2006 at 9:53 pm

    I recommend you read this month's Gourmet. There's a great section on getting creative with ice cream. They also have a great tips on how to add base ingredients and vary them depending on your mix-ins. So that if you add lots of dry stuff, you know a basic ratio of how much cream, eggs, etc you need to add. Looking forward to seeing what you come up with.

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