For today’s purposes, we are going to pretend it’s Monday. Yes, I understand it’s Tuesday but since it’s the first day of my work week we’re pretending it’s Monday. On the upside, it make Friday feel like it arrived so much faster.
Now that I have free time, I’m bringing back the Make It a Meal Monday feature. Today’s post isn’t necessarily a meal but a dessert. In my book, dessert can count as a meal.
One of our wedding gifts was an ice cream maker (Thank you Ann Marie and Gay!) and I had been itching to use it since Greg pulled the wrapping paper off. Our Memorial Day family BBQ offered a perfect excuse to bust it out of the box—ice cream for our apple pie.
Except I failed as a hostess. It’s important to read the ice cream maker’s directions more than a few hours before a party because the bowl needs to be in the freezer for 16-24 hours.
Fortunately our families didn’t notice/care. We had pie, brownies, and jalapeno margarita jello shots; they were happy campers.
The next day my sister came over for leftover apple pie and cinnamon ice cream which was amazing. If you like a custardy ice cream to pair perfectly with an apple or peach pie, this is the recipe for you.
Cinnamon Ice Cream
Modified from allrecipes.com
- 1 cup white sugar
- 1 1/2 cups half-and-half cream
- 2 eggs, beaten 1 cup heavy cream
- 2 teaspoon vanilla extract
- 2.5 teaspoons ground cinnamon
1. In a saucepan over medium-low heat, stir together the sugar and half-and-half.
2. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble.
Side note: Greg assisted with this step. If you’re not using a mixer, I suggest finding a helper.
3. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon.
4. Remove from heat, and whisk in vanilla and cinnamon.
5. Place in fridge for 6 hours.
6. Setup your ice cream maker.
The following steps are based on using a Cuisinart Ice Cream Maker
7. Turn on ice cream maker.
8. Pour in the cooled ice cream.
9. Watch it turn and stare in amazement.
10. After 15 minutes scoop it out and place in a freezable container.
11. Freeze for an hour to harden the ice cream a bit more. The ice cream was soft serve consistency when I removed it from the ice cream maker.
12. Let husband and dog fight over licking the spatula/bowl.
13. Serve over apple pie.