Cinnamon Ice Cream

This was my contribution to Thanksgiving dinner with the In-laws. I couldn’t find a cinnamon ice cream recipe that was exactly what I wanted so I found a great-looking vanilla and ran with it to come up with my own.
This was the easiest ice cream I’ve made so far. And delicious. It was a great side to pumpkin and pecan pies.

Ingredients:

3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk

¾ cup sugar

pinch of salt

2 heaping tsp. cinnamon

1/2 tsp. vanilla extract

Directions:

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream (or cream and milk), cinnamon and the vanilla extract.

Chill the mixture thoroughly in the refrigerator.  Churn the ice cream and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Source: I used the vanilla bean recipe from Annie’s Eats and made a couple of changes.