A 4-ingredient wonder with no ice cream machine needed. How, you ask? Magic. Well, no, just a freezer. I don’t care if you have a previous favorite, cinnamon ice cream will win your heart. I think I was at ABC Kitchen in New York when I first fell for it. Piled high atop a piece of warm apple pie. Cold, velvet and very SINful.
It’s like seeing a flower that makes you smile, or watching a movie that brings you comfort after a long day. It just tastes like home. It’s simple, it’s comforting, it’s playful, it’s familiar and you always want another bite. Enough to be eaten alone but it’s the perfect partner for any dessert. Yesterday I served it with a raspberry-rhubarb crumble. My friend had never had cinnamon ice cream before. Somehow, someway, it stole the show for her. Over a bold dessert, this special ice cream always finds a way to stand out. As it rightfully should.
I constantly want an ice cream machine. I think about it a lot. I weigh the pros and cons. Pros- you get to make ice cream, Cons- costs money. When I do buy one I want to get a nicer one that works well and will last. So, I’m waiting. But in the meantime I’m always searching for ways to easily make ice cream. Maybe you’re like me? Desperate to make ice cream yourself but can’t justify spending that money right now? Well, this will save your life. This process calls for two main things; heavy cream and sweetened condensed milk. In one bowl you whip the cream and in a separate bowl you add the flavors to the milk. Even though I made cinnamon, this technique can be easily changed to make it your own. However, I strongly suggest you discover the wonders of cinnamon ice cream first.
Cinnamon Ice Cream
- 2 cups heavy cream
- 1 14oz can sweetened condensed milk
- 1 teaspoon good vanilla extract
- 1/2 teaspoon ground cinnamon
- In a medium bowl, whip heavy cream to stiff peaks. In a separate bowl, mix together sweetened condensed milk, vanilla, and cinnamon.
- Fold milk mixture into the whipped cream gently, until fully incorporated.
- Pour into a tupperware container. Freeze at least 6-8 hours. Scoop and enjoy.
Tip: Best to make the day before and freeze over night.