Although we all thought it had been canceled this year, summer FINALLY arrived in Portland. What took you so long? Huh? Huh?
August 6... counting the weeks until school starts. Some days it's with anticipation of new projects. Some days it's with dread of rising early, juggling a crazy busy schedule again.
Most days I'm feeling like we still need to celebrate what's here and now. And what's here and now are the warm, long days of summer. Camping, barbecuing, swimming, bike riding, hiking, iced coffees, churning homemade ice cream.
Just in case you need more motivation to make this delicious ice cream, here are several benefits to ingesting cinnamon:
• Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol.
• Several studies suggest that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes.
• In some studies, cinnamon has shown an amazing ability to stop medication-resistant yeast infections.
• In a study published by researchers at the U.S. Department of Agriculture in Maryland, cinnamon reduced the proliferation of leukemia and lymphoma cancer cells.
• It has an anti-clotting effect on the blood.
• In a study at Copenhagen University, patients given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month.
• When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.
• One study found that smelling cinnamon boosts cognitive function and memory.
• Researchers at Kansas State University found that cinnamon fights the E. coli bacteria in unpasteurized juices.
• It is a great source of manganese, fiber, iron, and calcium.
Who knew?
I won't mention the cream and sugar part if you don't. Let’s just stay positive today, okay?
Cinnamon Ice Cream
PRINTABLE RECIPE
Makes 4 cups
Ingredients
1 cup white sugar
1 1/2 cups half and half
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
Directions
In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
6 comments:
Okay, now I am seriously going to have to consider getting an ice cream maker. This cinnamon ice cream would be so good on apple pie or in a glass of iced coffee!
I hope the ice cream doesn't negate all the fine qualities of cinnamon. 'Cause I'm just about convinced to go out and get me one of those. :)
Hi Sharon, I love your suggestions! I'll have to make another batch. Fortunately, it's very easy.
Hi HappyGirl, If you don't have an ice cream maker, you must run out and get one! You could also make frozen yogurt, sorbets, and the flavors are endless.
Cindy, do you have a recommendation for a brand/model of ice cream maker? Are some easier to use than others?
Sharon, I'm thinking next year I'll invest in a new ice cream maker. I've got my eye on a stainless steel Cuisinart at Williams Sonoma that can produce 2 quarts. All the new ones are pretty good, but it seems after a few years, the liquid inside the freezer container doesn't freeze as well. Right now I'm using an older model Cuisinart with all plastic parts.
Stay tuned, I'll be posting more about homemade ice cream in the near future.
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