So it was a Sunday afternoon and I was craving ice cream. No, I was actually craving chocolate cake, but no ice cream. Maybe chocolate cake and ice cream! Vanilla. Gooey chocolately cake, vanilla-y creamy ice cream. Do I go out and get it? Do I head over to Carmela for their brown sugar vanilla ice cream (this place also has the BEST salted caramel ice cream ever by the way)?? Or do I stay lazy in my jammies and see what I can whip up here? Well first the chocolate cake happened and while that was baking, out came the half & half and vanilla and a metal mixing bowl to make this 45 minute cinnamon vanilla ice cream.
I’d been eyeing Rasa Malaysia’s cinnamon bun ice cream for a while and was so sad when I looked up the recipe and it used whipping cream. Why why why did I get half and half recently instead of whipping cream (I use both in coffee depending on my mood)? And why oh why does it take 6 hours to freeze? But I persevered, I would have ice cream while the flourless chocolate cakes were still a little warm! This recipe isn’t the same and I am guessing hers is much smoother because of whipping the cream, but I do use sweetened condensed milk, cinnamon and vanilla and is delicious!
By using a metal bowl which cools really fast and swirling the mixture around every once in a while, the mixture begins to freeze against the sides of the bowl. You can also make ice cream in a bag in about 5 minutes if an hour is too long for you
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