Brown Sugar Cinnamon Ice Cream

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.

Easy Philadelphia-style Ice Cream

If you like ice cream, then you know how expensive it can be. And you've definitely noticed that the "half-gallon" container is no more. Containers now hold 1.5 quarts, a full pint less than they used to. If you like super-premium ice cream, Ben and Jerry's and Haagen-Daaz are still a full pint, but prices have jumped. In some grocery stores you will pay $4 or more for a pint. Even on sale a 1.5 quart container of Edy's/Dreyer's or Breyer's will set you back $2.50.