Monday, December 26, 2011

Cinnamon Ice Cream

Hope you all had a wonderful Christmas! Ours was a busy two days, but we made it through and had a wonderful time with our families.
Last week, before Christmas, my mom and I always bake Christmas cookies. We have about 6 standard recipes, which I have listed below and provided links to recipes similar to the ones we use. Then, every year, we throw in 1-2 "new" cookies... sometimes they are ones we have made years ago, some we try to make for the first time. Regardless, we have a large smorgasbord of sweets for our Christmas celebrations.

The regulars:
Traditional Swedish Spritz
Cinnamon Swirls
Reindeer Chow
Sugar Cookies
Mexican Wedding Cookies
Peanut Butter Kisses

The newbies:
Peppermint bark
Gingerbread cookies

It has been quite warm in Florida for this Christmas, so I also had a recipe to make cinnamon ice cream in the Kitchenaid attachment I had yet to use since we got it as a wedding gift. I wanted to make the gingerbread to go with the cinnamon ice cream, reminiscent of a retired Ben & Jerry's flavor called Festivus.

Here is the recipe I used (can't remember the source!) for the Cinnamon Ice Cream:

**Special Note: The ice cream attachment must be frozen for 15 hours prior to making the recipe.

1 cup white sugar
1 cup heavy cream
1 1/2 cups half & half
2 eggs, beaten
1 tsp vanilla extract
2 tsp ground cinnamon

In a saucepan over medium-low heat, stir together sugar and half-and-half. In a separate bowl, whisk the eggs and set aside. When the sugar mixture begins to bubble, remove from heat, and carefully pour half of the mixture while whisking into the eggs. Pour the egg mixture back into the saucepan, continuing to simmer over medium-low heat, and whisk in the heavy cream. Stir constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, whisk in vanilla and cinnamon, and set aside to cool.

Once mixture has cooled, pour into the frozen ice cream maker , and using the directions on the attachment, stir the mixture for 20-30 minutes until it reaches your desired thickness. Place ice cream in sealed container and freeze 2-3 hours before serving. Serve with freshly baked gingerbread cookies for maximum enjoyment!

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