{"id":6294,"date":"2015-01-29T17:12:08","date_gmt":"2015-01-30T01:12:08","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=6294"},"modified":"2015-03-02T14:36:17","modified_gmt":"2015-03-02T22:36:17","slug":"cinnamon-vanilla-ice-cream-45-minutes","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/cinnamon-vanilla-ice-cream-45-minutes\/","title":{"rendered":"Cinnamon Vanilla Ice Cream in 45 Minutes"},"content":{"rendered":"
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\"Flourless<\/a><\/p>\n

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<\/a>\u00a0for 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<\/a>\u00a0and 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.\u00a0
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I’d been eyeing Rasa Malaysia’s cinnamon bun ice cream<\/a> 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!<\/p>\n

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<\/a>\u00a0in about 5 minutes if an hour is too long for you \ud83d\ude42<\/p>\n

1\/2 cup half & half
\n1 tablespoon sweetened condensed milk
\n1\/8 teaspoon cinnamon
\n1\/8 teaspoon vanilla<\/p>\n

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  1. Whisk all the ingredients together in a metal mixing bowl.<\/li>\n
  2. Put in the freezer for about 45 minutes to an hour, taking the bowl out every once in while and swirling the mixture around the sides.<\/li>\n
  3. Scrape out and form into ice cream scoops.<\/li>\n<\/ol>\n