Cinnamon ice cream
Votes: 2
Time: 2 hours 10 minutes
Complexity: easily
Quantity: 950 ml.
Complexity: easily
Quantity: 950 ml.
Cinnamon ice cream - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups whipping cream (30-36% fat)
- 2 cups cream (10% fat)
- 1 cup of sugar
- 1/4 tsp coarse salt
- 1 1/2 tsp vanilla extract
- 1/4 teaspoon cinnamon oil or cinnamon extract
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Recipes with similar ingredients: cream, vanilla extract, cinnamon oil, cinnamon extract
Cooking the dish according to the recipe:
- Combine both types of cream, sugar and salt in a bowl, whisk until the sugar dissolves. Stir in vanilla extract and cinnamon oil. Chill in an ice cream maker. Transfer the ice cream to an airtight container and freeze until firm, at least 2 hours.
Recipe author - Amy Huff (Amy Huff)
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