Cinnamon Pecan Ice Cream

Cinnamon Pecan Ice Cream
Photo by Scott Phillips


  • 2 cups heavy cream
  • 1 cup whole milk
  • Table salt
  • 1 cup chopped toasted pecans
  • Two 3- to 4-inch cinnamon sticks, broken into large pieces
  • ¾ cup granulated sugar
  • 5 large egg yolks

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes. Stir in the cinnamon sticks. Cover, r...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network