Dessert for 6

Cinnamon Ice Cream

Name: Cinnamon Ice Cream
Total time: 58 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 1/2 cups heavy cream; 1 1/2 cups whole milk; 1 cup granulated sugar; 2 6-inch sticks canela or regular cinnamon sticks; 1/2 tsp kosher salt; 4 large egg yolks

Cream, milk, sugar, cinnamon, and egg yolks cook into a custard before chilling and freezing into ice cream.

$0.74per serving $

58 minstart to table

6servings

Mexican Vegetarian Gluten-free Budget Desserts Summer

Ingredients

1 1/2 cups heavy cream
1 1/2 cups whole milk
1 cup granulated sugar
2 6-inch sticks canela or regular cinnamon sticks
1/2 tsp kosher salt
4 large egg yolks

Steps

Heat the cream, milk, sugar, cinnamon sticks, and salt in a 3-quart saucepan over medium heat for 8 minutes.
Whisk the egg yolks in a bowl, then slowly whisk in 1 cup of the hot cream mixture.
Return the yolk mixture to the saucepan and cook over low heat for 5 minutes, stirring until it reaches 170 F.
Strain the custard into a bowl, remove the cinnamon sticks, and chill it in the refrigerator for 15 minutes.
Churn the chilled custard in an ice cream maker for 20 minutes.
Freeze the ice cream in a 2-quart container for 10 minutes before scooping.

Main ingredient on sale this week? See what to make with eggs on sale.