Homemade Cinnamon Ice Cream Paula Deen Recipes

CINNAMON ICE CREAM

Cinnamon Ice Cream image

This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!

Provided by Elizabeth

Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes

Time 1h50m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup white sugar
1 ½ cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

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. 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.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 28.4 g, Cholesterol 104 mg, Fat 17.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 10.5 g, Sodium 47.5 mg, Sugar 25.3 g

HOMEMADE CINNAMON ICE CREAM (PAULA DEEN)

Homemade Cinnamon Ice Cream (Paula Deen) image

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.)

Provided by Kim D.

Categories Frozen Desserts

Time 5h

Yield 4-6 quarts

Number Of Ingredients 5

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)

Steps:

In a 2-quart saucepan, combine half-and half and cinnamon sticks.
Cook for 20 minutes over low heat (do not boil).
Remove cinnamon sticks and chill milk for 4 hours.
With an electric mixer, beat whipping cream on high speed, until soft peaks form.
Add the chilled sweetened condensed milk and continue to beat until stiff peaks form.
Add chilled half-and-half.
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.
Freeze according to the ice cream maker's manufacturer's directions.

Nutrition Facts : Calories 1674.5, Fat 107, SaturatedFat 66.7, Cholesterol 388.4, Sodium 635.6, Carbohydrate 144.4, Sugar 108.5, Protein 41.3

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