Recipe courtesy of Trisha Yearwood
Cinnamon Swirl Ice Cream
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 261
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 3 g
- Cholesterol
- 49 mg
- Sodium
- 77 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 261
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 3 g
- Cholesterol
- 49 mg
- Sodium
- 77 mg
Ingredients
Directions
- In a small saucepan over medium-low heat, combine the brown sugar, water and cinnamon. Cook until all the sugar has dissolved and the mixture is syrupy, 3 to 4 minutes. Remove from the heat and stir in the butter. When melted, vigorously stir in the corn syrup.
- Add the softened ice cream to a large bowl. Pour the cinnamon caramel over the ice cream and quickly fold it in; the hot caramel will string as it hits the cold ice cream. Refreeze or serve immediately.
