You may not be thinking about ice cream in November, but a scoop of this ice cream really takes an apple crumble or slice of pumpkin pie to the next level.
Brown Sugar Cinnamon Ice Cream
2 cup half and half
1 cup heavy cream
1 cup brown sugar
1 tsp vanilla (preferably vanilla paste)
1.5 tsp good quality cinnamon
Mix together half and half and heavy cream in a saucepan. Whisk in sugar, vanilla, and cinnamon. Some of the cinnamon will stick to the sides of the pan. Don't worry about this. Heat the mixture to 170 degrees, whisking frequently. Remove from heat and chill for at least four hours. Freeze in an ice cream maker for about 30 minutes. Scoop into a plastic container and freeze until firm, at least 4-6 hours.
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