Cinnamon warms our treats from chilly fall harvest to Christmas festivities.  We love cinnamon in our apple cider and in our pumpkin spiced lattes.  We mix it into banana bread and pies and we sprinkle it on oatmeal and cookies.  

My first experience tasting cinnamon ice cream was actually in the heat of summer while my family vacationed in Nassau, Bahamas.  It was served at the poolside cafe.  When I taste cinnamon ice cream I envision palm trees, seagulls, and Caribbean Ocean breezes drifting over me while Sting’s Fields of Gold escape rock formation speakers.  

As we witness each chilly winter day getting slightly longer and we dream of the summer sun which will be here in due time, why not enjoy this treat with your loved ones now.  After all, those cinnamon candy Valentine hearts prove that cinnamon will fill us with love any time of year.

Ingredients:

2 Cups Heavy Cream

3/4 Cup Sugar

Seeds from 1 Vanilla Bean

1 tsp Ground Cinnamon

2 Cups Half and Half

1 Pinch Himalayan Salt

Step 1:  In a medium sauce pan, combine heavy cream and sugar. Taking care not to boil the cream, warm mixture over medium low heat, stirring to dissolve sugar.  Once sugar is dissolved, remove from heat.

Step 2:  Slice vanilla bean in half, lengthwise.  Using the back of a knife, scrape the seeds from inside the vanilla bean.  Place in a small bowl with the cinnamon.  

Step 3:  Add about 1/4 cup of the warmed cream mixture to the bowl and whisk until cinnamon and vanilla seeds are completely incorporated.  Pour into the warmed cream mixture.  

Step 3:  Add salt and half and half to the cream mixture.

Step 4:  Transfer to a bowl, place the bowl in refrigerator and allow to cool for 3 hours or over night.

Step 4:  Stir mixture and freeze according to your ice cream makers directions.

Enjoy!

What is your favorite cinnamon treat?  Post in the comments below.

Do you love making your own ice cream?  If so, check out our Raspberry Ice Cream Recipe as well as our Strawberry Ice Cream Recipe!  They are delicious!