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
  1. Up to 2 quarts milk, as needed
  2. 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.
  3. 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.
  4. 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.
  5. Yield: 4 to 6 quarts