Cinnamon ice cream – a detailed recipe for cooking. The author of the recipe – Amy Huff Share with friends: 
Photo of the dish: Antonis Achilleos Time: 2 hours. 10 min. Complexity: Easy Quantity: 950 ml. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. whipping cream (fat content 30-36%)
- 2 tbsp. cream (10% fat)
- 1 tbsp. Sahara
- 1/4 tsp coarse salt
- 1 1/2 tsp vanilla extract
- 1/4 tsp cinnamon oil or cinnamon extract
Recipes with similar ingredients: cream, vanilla extract, cinnamon oil, cinnamon extract
Recipe preparation:
- Mix both types of cream, sugar and salt in a bowl, whisk with using a whisk until sugar dissolves. Mix in vanilla extract and cinnamon oil. Chill in an ice cream maker. Transfer ice cream in a sealed container and freeze until hardening, not less than 2 hours
