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This Cinnamon Ice Cream can be made with grass-fed raw cream and milk, if you can access it; or do a dairy-free version with coconut milk, great for those on GAPS, AIP or those who can’t have dairy.
The best piece of pie I ever had was rhubarb. It was topped with homemade cinnamon ice cream. That was in Julian, CA, the town our son is named after, in the year of our marriage, 1996. (Coming up on 20 years!)
I’m not that into pie. But this time I was.
I’m very into ice cream.
It was the first time I’d eaten cinnamon ice cream. It went perfectly with the pie.
It also goes great by itself.
Cinnamon is usually on hand. Like vanilla, it’s ubiquitously loved.
Enjoy this lovely flavor, and the summer that’s near at hand, with hopefully plenty of homemade ice cream in tow… Perhaps you’ll get to go to Julian one day? It’s that idyllic town with rolling hills, oak trees, old gold mines, and baked goods that make you linger.
- 2 cups grass-fed heavy cream preferably raw (or creamy coconut milk)
- 1 cup raw milk or coconut milk
- 1/4 cup maple syrup or raw honey
- 2 Tablespoons pure vanilla extract
- 1 teaspoon cinnamon
Place all ingredients in blender and puree until blended, about 10 seconds. (Don't over-blend if using heavy cream or it will turn to butter.)
Pour into frozen ice cream maker cylinder, freezing according to manufacturer's instructions. Serve; or freeze to harden more before scooping.