Makes a great topping for fall pies, crisps, and bars!
2 pasteurized eggs
1/2 cup sugar
1/4 cup brown sugar
2 cups heavy whipping cream
1 cup 2% milk
2 TB ground cinnamon
1. Make sure your basin is frozen solid before starting your ice cream.
2. Place all ingredients in a blender and mix well. This helps to make the ice cream extra creamy.
3. Transfer the mixture to your ice cream maker and freeze following the manufacturers instructions. My Cuisine Art ice cream maker takes 25 minutes.
4. Transfer ice cream to an ice cream container (or air tight container). Freeze overnight for best consistency. Add to a warm fall pie or crisp!