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

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!


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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