After 12 straight days of snow I think we have finally thawed out. I have lived in Portland for 26 years and never remember having snow for this long!
Well, when you are stuck in the house because of snow and ice what is the first food that comes to mind? Hot chocolate, homemade soup, cinnamon rolls???
Last week at our house it was ice cream! Yes, ice cream. When I announced I was making ice cream for dessert Cali’s reply was “It’s too cold!” Logan’s reply was “It’s never too cold for ice cream!”
I have to agree with Logan.
I was right.
It was quick and easy to mix up in my Cuisinart Ice Cream Maker and was the perfect compliment to the Blackberry Cobbler. I am a cinnamon fan and cinnamon and ice cream are a great combination.
So next time you get snowed in or even if you’re not – make ice cream!
Cinnamon Ice Cream
2 C cream
1 C half and half or whole milk
1 C sugar
2 1/2 tsp cinnamon
1 dash salt
1 tsp vanilla
Combine cream, half and half, sugar, cinnamon, salt and vanilla. Whisk well to combine, place in the freezer to chill for an hour or two, pour cooled mixture into an ice cream maker and process until set. Place ice cream into Tupperware container and freeze for a few more hours before serving.
Remember – it’s never too cold for ice cream!!