Cinnamon Ice Cream
Recipe: #23700
May 06, 2016
Categories: Desserts, Cinco de Mayo, July 4th, Gluten-Free, Vegetarian, Kosher Dairy, more
"This recipe comes from an old Cinco de Mayo booklet."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (110.7 g)
- Calories 209.5
- Total Fat - 11.6 g
- Saturated Fat - 6.8 g
- Cholesterol - 79.9 mg
- Sodium - 77.6 mg
- Total Carbohydrate - 24.4 g
- Dietary Fiber - 0.2 g
- Sugars - 23.4 g
- Protein - 3.6 g
- Calcium - 82.4 mg
- Iron - 0.3 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat milk in a two-quart saucepan over medium heat, but do not boil; stir in cinnamon, honey and salt.
Step 2
Pour about 1/2 cup hot milk into eggs and beat with a whisk; pour eggs into saucepan with remaining milk mixture.
Step 3
Cook and stir over medium-low heat. Stir in cream and vanilla. Refrigerate overnight or until cold. Freeze in ice cream maker according to manufacturer's directions.
Tips
No special items needed.
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