Ingredients
Scale
- 2 large pasteurized eggs
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 Tbsp cinnamon
Instructions
- In the bowl of a stand mixer with the whisk attachment, whip the eggs on medium speed until fluffy.
- Add the sugar and continue mixing for another minute, until fully combined.
- Slowly pour in the heavy cream, milk and salt.
- Mix until light and fluffy, but still liquid, about 2 minutes.
- Add the butter and cinnamon in the last 30 seconds of mixing.
- Pour into ice cream maker and churn according to manufacturer directions, usually 25-35 minutes.
- Remove to a 2 qt freezer safe container and freeze 3-5 hours until firm.
Notes
tools
- hand mixer or stand mixer fitted with whisk attachment
- ice cream maker
- 2 qt freezer safe container
Pasteurized eggs are safe to consume raw, like in this recipe. (according to the FDA)
- Prep Time: 15 minutes
- Category: Desserts
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian