Cinnamon Ice Cream
- Level: Easy
- Total: 6 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 4 to 6 servings
Ingredients
1 14-ounce can sweetened condensed milk
5 tablespoons ground cinnamon
2 cups heavy whipping cream
Candied pecans, for topping (optional)
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.
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