HOMEMADE CINNAMON ICE CREAM
- 1 quart half-and-half
- 2 cinnamon sticks
- 1 pint heavy whipping cream
- 2 (14-oz) cans sweetened condensed milk
- Up to 2 quarts milk, as needed
Up to 2 quarts milk, as needed
In a 2-quart saucepan, combine half-&-half & cinnamon sticks. Cook 20 minutes over low heat (do not boil). Remove from heat. Remove cinnamon sticks & chill for 4 hours.
With an electric mixer at high speed, beat whipping cream until soft peaks form. Add condensed milk & continue to beat until stiff peaks form. Add chilled half-&-half.
Pour mixture into canister of a 4 to 6-quart ice cream freezer. Add milk, if needed, to fill canister to the freezer line. Freeze according to manufacturer's directions.
Yield: 4 to 6 quarts