Roasted Saigon Cinnamon Ice Cream

By stancec44

Ingredients

• 2 cups heavy cream
• 1 cup half-and-half
• 3/4 cup sugar
• 2 teaspoons McCormick® Gourmet Collection Roasted Saigon Cinnamon
• 1/8 teaspoon salt
• 2 eggs
• 1 teaspoon McCormick® Pure Vanilla Extract

Details

Servings 8
Adapted from mccormick.com

Preparation

Step 1

Mix cream, half-and-half, sugar, roasted cinnamon and salt in medium saucepan. Bring to simmer on medium heat. Beat eggs in medium bowl. Gradually add 1 cup of the hot cream mixture, whisking until well blended. Gradually whisk this mixture back into the remaining cream mixture in the saucepan. Cook and stir on medium-low heat 2 to 3 minutes or until mixture thickens and coats the back of a spoon. Strain custard into medium metal bowl. Stir in vanilla.

Place bowl over ice water bath. Stir custard occasionally until cooled.

Refrigerate at least 3 hours or until well chilled. Pour into an ice cream maker. Freeze according to manufacturer's directions.