Prep 30 mins
Cook 15 mins
Adapted from "125 Best Ice Cream Recipes" by Marilyn Linton and Tanya Linton.
- 1 (10 ounce) can sweetened condensed milk
- 1 cup heavy cream
- 1 cup whole milk
- 1 cinnamon stick
- 2 teaspoons vanilla
- Pour condensed milk into a medium saucepan; cook over medium heat, stirring constantly, until thick and golden-brown, about 15 minutes. Remove from heat.
- Meanwhile, in another medium saucepan over medium-low heat, bring cream, milk and cinnamon stick to a simmer. Remove cinnamon stick.
- Slowly pour condensed milk into large bowl. Gradually whisk in cream mixture, then vanilla. Cover; refrigerate until cold. Stir mixture. Transfer to ice cream maker; freeze according to manufacturer's directions.
This was nice and creamy but a little heavy on the cinnamon side. I would definitely make it again but would add the cinnamon stick to the milk mixture a little later in the heating process to reduce the infusion. I doubled the recipe and also added broken up pieces of four Hershey Skor bars which was yummy.