Cinnamon Ice Cream
Serve a scoop of this subtly spiced ice cream with Caramelized Apple Topping or on a wedge of New England Apple Pie.
- 3 cups low-fat milk
- 2 tablespoons light brown sugar
- 6 cinnamon sticks, broken into small pieces
- 1 vanilla bean, split in half lengthwise
- 2 large egg yolks
- 1/4 cup light corn syrup
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 2 cups marshmallow creme, such as Fluff
- Combine milk, brown sugar, cinnamon sticks and vanilla bean in a large heavy saucepan. Heat over medium heat, stirring to dissolve the sugar, until steaming. Remove from the heat, cover the pan and let steep for 30 minutes. Strain, discarding the cinnamon sticks and vanilla bean halves. (Scrape the tiny seeds inside the vanilla bean into the milk, if desired.)
- Whisk together egg yolks, corn syrup, cornstarch and ground cinnamon in a mixing bowl. Gradually add the milk, whisking to combine, and return to the saucepan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 minutes. (Because the custard is thickened with cornstarch, it will not curdle when it boils.)
- Transfer the custard to a bowl and place a piece of wax paper or plastic wrap directly over the surface to prevent a skin from forming. Cover and refrigerate until no longer warm. Add marshmallow creme and mix with a whisk until as smooth as possible. (The mixture will be slightly lumpy, but will smooth out during stir-freezing.) Return to the refrigerator until completely chilled.
- Pour the custard mixture into the canister of an ice cream maker and freeze according to the manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving in chilled dessert dishes.
Tips & Notes
- Make Ahead Tip: Use within hours of freezing, if possible, or store in the freezer for up to 4 days. If the ice cream becomes very hard in the freezer, let it soften for 20 minutes before scooping.
Per serving: 377 calories; 3 g fat (1 g sat, 1 g mono); 74 mg cholesterol; 83 g carbohydrates; 6 g protein; 0 g fiber; 126 mg sodium; 194 mg potassium.
Nutrition Bonus: Calcium (16% daily value).
Carbohydrate Servings: 5 1/2
Exchanges: 5 1/2 other carbohydrate
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- More than 1 hour
- Preparation/ Technique
- Ice Cream Maker
- Type of Dish
- Desserts, frozen