Cinnamon Ice Cream II

SUBMITTED BY: Alexa

"A rich custardy ice cream that is loaded with cinnamon. Perfect with peach cobbler, apple pie, or almost any of your favorite cakes."

PREP TIME	20 Min
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

3/4 cup heavy cream
2 tablespoons sour cream
6 eggs
2/3 cup sugar
2 cups milk
1 tablespoon ground cinnamon
1 teaspoon vanilla extract

READ REVIEWS (3)

DIRECTIONS

In a medium bowl, stir together the heavy cream and sour cream. Set aside in a warm place for about an hour to thicken.
In a separate bowl, beat eggs with sugar using an electric mixer until pale. Stir in the milk and cinnamon, and transfer to a saucepan. Bring to a simmer over medium-low heat. Cook, stirring constantly, until thick enough to coat the back of a metal spoon. Stir in the vanilla, and remove from the heat. Set aside to cool.
When the custard has cooled, stir in the sour cream mixture. Freeze in an ice cream maker according to the manufacturer's instructions.

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REVIEWS

Reviewed on Aug. 15, 2006 by happyhomemaker020508

Though I was nervous(I'd never made custard style icecream before), I made this with a peach pie on my daughters first birthday. We all loved it! It was different than the usual vanilla and the cosistency was great. Creamy and delicious. Thanks for the recipe!

2 users found this review helpful