The Lovell Table

When summer rolls around, my favorite kitchen tool to experiment with is my ice cream maker (linked here). Last year I made PB&J Blueberry Ice cream (click here). This year I was inspired to create my own more classic flavor. Insert Vanilla Bean Cinnamon Ice Cream. The perfect ice cream to serve alongside a crumble, cake, or even just by itself. I topped mine off with a simple homemade bananas foster sauce. Not to be dramatic but my brother in law said that this was his favorite dessert I’ve ever made.

Ingredients

• 2 cups heavy cream
• 1 cup milk
• 1/2 cup powdered sugar
• 2 cinnamon sticks
• 1 tablespoon vanilla bean paste
• 1 teaspoon cinnamon

Method

1. Place heavy cream on a stove and heat on medium heat until you see some steam begin to rise (watch very closely, this does not take long)
2. Remove cream from the heat and stir in vanilla bean paste and cinnamon sticks
3. Leave the cream to sit for 30 minutes
4. Once 30 minutes have passed, remove the cinnamon sticks and whisk in the milk, sugar, and cinnamon
5. Pour this mixture into your ice cream machine and mix for 20 minutes (or follow directions for your machine)
6. Place ice cream in air tight container and freeze for at least 3 hours
7. Remove from the freezer 10-20 minutes before serving