Devour: Maple Cinnamon Ice Cream


I never knew ice cream could make me so darn happy. I got an ice cream maker for christmas last year and tried out a few batches that turned out meh. The texture was pretty dense and flavor good, but nothing to write home about. Then we moved and I tried again. Wow. Texture is light, fluffy and delicious. And the ingredient list is short and includes NO refined sugar, just maple syrup. I decided why not add some cinnamon to kick it up a notch and voila, heaven. The base was taken from Stacy Makes Cents. When you are eating your second bowl, you can at least be proud that you avoided corn syrup, processed sugar, additives, preservatives or any other questionable ingredients. Take that bluebell!

Maple Cinnamon Ice Cream


1 cup whole milk

2 cups heavy cream

1 tablespoon vanilla

2/3 cup maple syrup

11/2 teaspoon cinnamon

1-2 pinches of salt


Add the milk and maple syrup to a small sauce pan and heat  just slightly on low until the syrup dissolves with a whisk. 

Transfer mixture to a bowl and add remaining ingredients and whisk until all is combined. 

Refrigerate for 2 hours with an ice bath (placing the smaller bowl inside a larger bowl that is filled with ice and water,) or freeze overnight. 

Churn it up in your machine and eat it right away! And/or freeze it for a few hours if you like a firmer texture. Yum!

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