Homemade Cinnamon Ice Cream (Paula Deen) |
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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 4 |
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This recipe comes from a Cooking with Paula Deen magazine. It's a refreshing dessert and perfect on a hot Texas summer night! (The cooking time includes 4 hours of chilling time and the additional 30 minutes is an estimate for freezing in your ice cream maker.) Ingredients:
1 quart half-and-half |
2 cinnamon sticks |
1 pint heavy whipping cream |
2 (14 ounce) cans sweetened condensed milk, chilled |
2 quarts milk (up to 2 quarts, as needed) |
Directions:
1. In a 2-quart saucepan, combine half-and half and cinnamon sticks.
2. Cook for 20 minutes over low heat (do not boil).
3. Remove cinnamon sticks and chill milk for 4 hours.
4. With an electric mixer, beat whipping cream on high speed, until soft peaks form.
5. Add the chilled sweetened condensed milk and continue to beat until stiff peaks form.
6. Add chilled half-and-half.
7. Pour mixture into the canister for a 4-6 quart ice cream freezer. Add milk, if needed, to fill the canister to the freeze line.
8. Freeze according to the ice cream maker's manufacturer's directions.
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