Over the weekend, our nutrition graduate student group hosted a “Fall Foods” party. We had quite the spread – vegetarian chili, roasted vegetables, various dips, homemade pretzels, pumpkin chocolate chip cookies, and cinnamon ice cream (among other things).
I volunteered to make the ice cream since I have one of these fancy machines sitting around my apartment.
This ice cream maker was one of those impulse buys…you know what I mean, right? I’ve had it for several years but have probably only used it a handful of times (mostly because I’m impulsive when I cook/bake/experiment and forget to freeze the base ahead of time and end up with a soupy mess).
I couldn’t have been happier with how the cinnamon ice cream turned out. I was a little nervous about how much cinnamon to add, but it seemed to be a hit. One guy even told me the ice cream tasted like a snickerdoodle. I’ll take that as a compliment.
Cinnamon Ice Cream
- 1 cup skim milk
- 3/4 cup sugar
- 2 cups heavy cream
- 2 1/2 tsp cinnamon
- 1 1/2 tsp vanilla
- dash of salt
- Freeze the ice cream base for at least 24 hours. It needs to be COLD! (for this machine; if you have a different one, follow those directions)
- Using a mixer or whisk, mix the milk and sugar until the sugar is dissolved.
- Add in remaining ingredients and stir well.
- Turn on machine and pour in mixture (again, follow YOUR machine’s directions/set up) and “churn” for 20-25 minutes.
The cinnamon ice cream paired well with the carrot cupcakes we also served, but I think it would go well with other desserts as well. Apple crisp, anyone?
What’s your favorite fall flavor of ice cream? Does it ever get too cold to eat ice cream?