So I was in the middle of typing this lovely post about spring, and the kitchen timer went off….
This is important.
Very.
Because, it meant my ice cream was finished.
Earlier, I racked my brain over what kind of ice cream to make. I was out of peanut butter. I was out of bananas. I had no chocolate chips. So I almost resorted to vanilla (which I do love). Then I had this idea….
I really love (like LOVE) cinnamon. It may be my favorite spice in the whole wide world. I put it in lots of stuff. Coffee. Oatmeal. Pancakes. Cookies. Hamburgers. Well not hamburgers but who knows, it might be worth a try.
SO why not put it in ice cream! Yum…..
Lots of recipes that I found online involved tempering eggs and dealing with cinnamon sticks, etc.
Much too complicated for my taste.
So I developed this recipe.
It is fantastic. So much so that I abandoned my half written post on spring to write this one instead.
Simple, Homemade Cinnamon Walnut Ice Cream
Ingredients
- 2 Cups Heavy Cream
- 1 Cup Whole Milk
- 3/4 Cup Coconut Sugar
- 2 teaspoons vanilla
- 2 teaspoons ground cinnamon
- 1 cup chopped walnut (optional I suppose)
Method
- In mixer, combine cream, milk, and sugar. Mix (on low speed – so you don’t incorporate too much air) until sugar is dissolved. Add vanilla and cinnamon. Mix until incorporated.
- Pour into ice cream maker. (I received this one as a gift…it is amazing!)
- Let churn for a good 20 minutes and then add walnuts during last 5-10 minutes of “freeze” time.
- Transfer ice cream to container. IF you can resist, allow ice cream to “ripen” in freezer for a few hours. OR eat a scoop or two immediately.
- Serve with a few extra walnuts sprinkled on top…or maybe even some homemade teddy grahams.
Yummy and truly not that bad for you given the natural sugar. Yummy organic milk (raw or non-homogenized preferably) and high quality, pastured, organic cream make this almost a healthy snack….I’m not kidding!
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