My son found this on the internet because he loved the cinnamon ice cream at one of the Mexican restaurants we used to visit. The original recipe made about a pint, so I adjusted the ingredients for a 5 quart ice cream freezer. If you've never had cinnamon ice cream, you're in for a treat.
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.
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|Serving Size: 1 Recipe (3698g)|
|Recipe Makes: 1|
|Calories from Fat: 3490 (37%)|
|Amt Per Serving||% DV|
|Total Fat 387.7g||517 %|
|Saturated Fat 184.3g||922 %|
|Monounsaturated Fat 145.1g|
|Polyunsanturated Fat 40.7g|
|Cholesterol 10621.3mg||3268 %|
|Sodium 1066.7mg||37 %|
|Potassium 3277.2mg||86 %|
|Total Carbohydrate 1337.8g||393 %|
|Dietary Fiber 24.9g||99 %|
|Sugars, other 1312.9g|
|Protein 180.3g||258 %|
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Calories per serving: 9325
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