Ingredients

3-5 Tbl Vietnamese Cinnamon (see our note about the cinnamon below)
1 cup heavy cream
2 cups whole milk (Almond milk can be substituted)
1 can sweetened condensed milk
1 Tbl Vanilla Puree
Pinch Vanilla Bean Sea Salt

Happy. That’s the word that comes to mind when we see store staffer Renee walk through the door. Come by, meet her and gaze upon her lovely smile. Then prepare to leave happy. After visiting with Renee, you’ll be smiling. Need more happy? Make this ice cream. Renee shared this recipe with us, and we couldn’t get to churning fast enough. Warm cinnamon in this cold, creamy base makes for one cool–and happy–treat.

Instructions

1.A note about the cinnamon: Vietnamese cinnamon is the most pungent and "spicy" among cinnamon varieties. It's the cinnamon you should grab when baking, and it's excellent in this ice cream. Vietnamese Cinnamon is very aromatic and packs a little pinch of heat! If you're a cinnamon enthusiast and just can't get enough, go for 5 Tablespoons. For a hint of cinnamon, back off to 3 Tablespoons. We landed right in the middle and went with 4 Tablespoons in our batch.
2.Combine all ingredients in a bowl and whisk vigorously. The combination with foam a bit, and it may seem that the cinnamon doesn't want to incorporate. Press on! Continue to whisk until combined. Once combined, pour into a ice cream maker (we love this one.) 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 (if it lasts that long--ours lasted 2 hours.)

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