Ingredients
3/4 cup Instant milk powder
2 cups Sugar
6 cups Half-and-half cream 6 cups = 1 quart plus one pint
3 cups milk
6 each Egg yolks
3 tablespoon Cinnamon
Directions
Mix milk powder and 1 cup of sugar in an extra large bowl. Slowly beat in the half and half. Beat until smooth and then add the milk. In a small mixing bowl, beat egg yolks with 1 cup of sugar. Transfer the milk mixture to a large stock pot and heat until almost boiling, stirring often – don’t let it come to a boil. Pour the egg mixture into the heated milk mixture and stir well to mix until the sugar is disolved. Let this cool or refrigerate for a few hours before putting in the ice cream freezer. The colder it is, the faster it will freeze. Shortly before the ice cream is frozen (or after about 15 minutes in the ice cream freezer), add the cinnamon.
Cinnamon Ice Cream
