Cinnamon-Brown Sugar Ice Cream
Makes about 2 pints
2 cups half-and-half
3/4 cup brown sugar
Generous pinch salt
2 Mexican cinnamon sticks (canela) or regular cinnamon sticks, broken into a few pieces
1 cup heavy cream
Toasted coconut, to serve (optional)
1. Combine the half-and-half, brown sugar, salt, and cinnamon sticks in a saucepan over medium heat. Bring almost to a boil, stirring often. Remove from heat, cover, and let the cinnamon steep for one hour.
2. Strain the cinnamon mixture into a bowl, and stir in the remaining cup of heavy cream. Chill until cold, at least four hours.
3. Freeze in an ice cream maker. Eat immediately for a soft consistency, or scoop into a container and freeze for a few hours for a firmer consistency. Serve with toasted coconut, if desired.
I'm sending this recipe off to These Chicks Cooked!