Now, I first must clarify this post by telling you that I am not the biggest ice cream fan. I prefer things with a crunch and a bite, so I rarely, if ever buy ice cream at the store or purchase it as a treat. If I EVER get any sort of chilly treat- it has got to be from Yogiberry (Cleveland Park location). Yogiberry has simple flavors of frozen yogurt, like green tea, berry, plain yogurt, and chocolate and the yogurt comes with tons of great toppings like fresh fruit (pomegranate seeds, kiwi, strawberries) and nuts like almonds, which I LOVE because I can get that crunchy texture. I also prefer Gelato to ice cream. I have no idea why, the only real difference is that it is water based, but thanks to my trip to italy, I ate about 1 flavor per day and was totally hooked!
But, when I had some heavy cream leftover from my penne vodka, I was thinking about ways to use it since I definitely did not want to waste it. Since my boyfriend absolutely loves ice cream, I decided to try to figure out how to make some homemade. I stumbled upon Nigella Lawson’s ice cream making technique that does not require the use of an ice cream maker. I added my own flavors and it came out great! It is not as smooth as ice cream that you buy, but is super creamy with a terrific taste and bite. Hope you give it a try for a special treat! I think it is especially tasty with graham crackers crumbled on top.
Cinnamon-Vanilla Ice Cream (adapted from Nigella Lawson’s pomegranate-lime ice cream)
1 1/2 cups of heavy cream
1 teaspoon of vanilla extract
1 teaspoon of cinnamon
1/2 cup of powdered sugar
Mix above ingredients in a large bowl. If you prefer less cinnamon, start with 1/2 teaspoon and taste; likewise with the sugar. Then, WHISK! This took me about 10-15 minutes to get the foamy texture and lots of bubbles on top.
Once the milk mixture becomes nice and foamy, spoon into a sealed container. Freeze overnight and it’s ready! I never knew ice cream could be so easy- thank goodness I never buy heavy cream!!
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