Cinnamon Ice Cream

I have to say that Kristen has TOTALLY got me hooked on making ice cream!

I consider her a dear blogging friend and boy has it been hard to know that she's sweating it out, somewhere in the midwest eating homemade ice cream, while I'm sweating it out - withOUT homemade ice cream ... SO it was time to make it ourselves here in Delhi!

Time to dig out the ice cream maker shipped all the way from Ohio and settle in with some good recipes!

QUITE POSSIBLY **THE** BEST CINNAMON ICE CREAM EVER!!

Ingredients

• 1 cup white sugar
• 1 1/2 cups half-and-half cream (3/4 C milk and 3/4 C Amul Fresh Cream)
• 2 eggs, beaten
• 1 cup heavy cream (Amul Fresh Cream)
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon

Directions

In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs.  

 

Whisk quickly so that the eggs do not scramble. (THIS WAS NO JOKE! She isn't kidding when she says whisk quickly!!!)

 

 

Pour the egg mixture back into the saucepan, and stir in the heavy cream.  Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. 

 

Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.  

Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

(OR ... if your ice cream maker goes on the brink because you plugged it into Indian voltage instead of your US stepdown converter bla bla bla .... just stick the mixture into an air-tight container and freeze overnight! .... Same Difference!)

I'm not a fan of Amul ... or Nestle ... so I will soon be posting AGAIN after trying this recipe with TruMilk ... but needed to at least go on record as saying that we DID successfully make ice cream in Delhi, India!