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Cinnamon Ice Cream

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There’s something I have to confess about this recipe.  It’s low fat.  After my deliciously sinful cardamom ice cream [2] a few weeks ago, I realized that if I eat that much heavy cream on a regular basis, I will probably not be fitting into my clothes for much longer.

So I used much less cream in this recipe, and lots of skim milk.  I won’t lie to you and say that it’s as delicious as the cardamom, but my arteries are thanking me for it. And it still turned out great — cinnamon is undoubtedly one of the best dessert flavors there is.

Also, I’m just blown away by how easy it is to create new ice cream flavors!  There are several more that are on my radar for future attempts. I’ve been told that olive oil ice cream is to die for, so that’s next, I think (it’s healthy, right?).  Also, I had a tomato sorbet at Bouley several years ago that stuck in my mind so much that I’ve often wondered whether I can recreate it (unlikely, but worth a try)!

Cinnamon Ice Cream

1/3 cup heavy cream
2 2/3 cups skim milk
2/3 cups sugar
1 tsp vanilla extract
1 tbsp ground cinnamon

1. Mix milk, cream, vanilla and cinnamon.  Whisk in sugar until mostly dissolved.Â
2. Place all incredients into ice cream maker. Churn for 45 minutes. Transfer to freezer until ready to serve.

Makes about 3 cups.