Recipe courtesy of Marcela Valladolid
From:
Food Network Magazine
Cinnamon Ice Cream
Getting reviews...
- Level: Easy
- Total: 6 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 502
- Total Fat
- 35 g
- Saturated Fat
- 22 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 3 g
- Sugar
- 38 g
- Protein
- 7 g
- Cholesterol
- 131 mg
- Sodium
- 115 mg
- Level: Easy
- Total: 6 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 502
- Total Fat
- 35 g
- Saturated Fat
- 22 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 3 g
- Sugar
- 38 g
- Protein
- 7 g
- Cholesterol
- 131 mg
- Sodium
- 115 mg
Ingredients
Directions
- Combine the condensed milk and cinnamon in a medium bowl. Set aside.
- Whip the heavy cream in a medium bowl until stiff peaks form. Gently fold the whipped cream into the condensed milk mixture. Transfer to a 9-by-13-inch glass baking dish and cover with plastic wrap. Freeze without stirring until firm, at least 6 hours or overnight.
- Scoop into bowls. Top with candied pecans.
