Recipe Details
Ingredients
-
2largeeggs
-
1 ½cupshalf-and-half cream
-
1cupwhite sugar
-
1cupheavy cream
-
2teaspoonsground cinnamon
-
1teaspoonvanilla extract
Cooking Directions
-
Whisk eggs together in a bowl.
-
Stir half-and-half and sugar together in a saucepan over medium-low heat until mixture begins to simmer. Remove from the heat.
-
Pour 1/2 of the hot mixture into the eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk in heavy cream. Continue cooking over medium-low heat, whisking constantly, until thick enough to coat the back of a metal spoon. Remove from the heat, and whisk in cinnamon and vanilla. Set aside to cool, about 30 minutes.
-
Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories279 | |
| % Daily Value * | |
| Total Fat 18g |
22% |
| Saturated Fat 11g |
53% |
| Cholesterol 104mg |
35% |
| Sodium 48mg |
2% |
| Total Carbohydrate 28g |
10% |
| Dietary Fiber 0g |
1% |
| Total Sugars 25g |
|
| Protein 4g |
7% |
| Vitamin C 1mg |
1% |
| Calcium 80mg |
6% |
| Iron 0mg |
2% |
| Potassium 102mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
