Cinnamon Ice Cream

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Cinnamon Ice Cream
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Cinnamon Ice Cream

Added by: on Dec 20th, 2010
You can happily serve this ice cream on its own, but you'll find it also has a marvelous affinity with lots of other Christmas flavors. It makes a wonderful contrast, for instance, with Lattice Mincemeat Dessert Tart – but perhaps its star performance is as an accompaniment to the Apple, .. more >
Prep Time:
20 min
Cook Time:
0 min
Ready In:
6 h



Original Recipe Yield: 15 servings (15 half cup servings)


  • 520 g (17.58 fluid ounces) whole milk
  • 190 g (6.42 fluid ounces) whipping cream
  • 60 g (2.12 ounces) powdered milk
  • 140 g (4.94 ounces) dextrose
  • 60 g (2.12 ounces) superfine sugar
  • 25 g (0.88 ounce) invert sugar
  • * 5 g (0.18 ounce) ice cream stabilizer (optional)
  • 10 g (1.41 ounces) ground cinnamon
Nutrition Facts
Cinnamon Ice Cream

Servings Per Recipe: 15

Amount Per Serving

Calories: 134

  • Total Fat: 6.9 g
  •     Saturated Fat: 4.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 24.7 mg
  • Sodium: 41.7 mg
  • Total Carbs: 16.6 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 9.7 g
  • Protein: 2.4 g

how is this calculated?

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With a hand blender, mix the milk, cream, powdered milk and dextrose until smooth. Put into a pan and bring to lO4°F (40°C). Whisk in the sugars, stabilizer, if using, and cinnamon. Bring up to 185°F (85°C), take off the heat, then cool as quickly as you can, so that you don't encourage bacteria. Put into the fridge for 6 to 12 hours.


Put into an ice cream maker and churn according to instructions.


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