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Cinnamon Ice Cream
1
6
1
3
1
1
1
3/4 cups granulated sugar, divided
tablespoons water
1/2 tablespoons ground cinnamon
cups milk
egg, beaten
pint whipping cream
teaspoon vanilla extract
In a saucepan combine 1 cup sugar, water and cinnamon. Cook over low heat, stirring constantly, until
mixture is smooth and the sugar dissolved. Set syrup aside. In top of double boiler scald milk. Stir in
remaining sugar until it is dissolved and pour mixture slowly over egg, beating constantly. Return
mixture to top of double boiler and cook over hot water until it thickens slightly. Chill and stir in
cinnamon syrup. Add cream and vanilla extract. Freeze in electric freezer.
Makes 2 quarts.
Cinnamon Ice Cream
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