Happy. That’s how this homemade ice cream makes us feel. Frozen desserts need big punches of flavor – in this recipe we use strong Vietnamese Cinnamon – it’s our #1 choice for baking and dessert making. It’s perfect in this ice cream. Warm cinnamon in a cold, creamy base – that’s one happy treat!
Time: 1 hr
Makes 1 quartRating
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Loading...| 4 Tbl Vietnamese Cinnamon | |
| 1 cup heavy cream | |
| 2 cups whole milk | |
| 1 can sweetened condensed milk | |
| 1 Tbl Pure Vanilla Puree | |
| 1/4 tsp Vanilla Bean Sea Salt |
| 1. | Combine all ingredients in a bowl and whisk vigorously. The combination will foam a bit, and it may seem that the cinnamon doesn't want to incorporate, but it will. Continue to whisk until combined. |
| 2. | Once combined, pour into an ice cream maker, and process in the machine for 15-25 minutes or until soft serve consistency. Scrape into a freezer safe container and store for up to two weeks. |
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