Diabetics Food: Saigon Cinnamon Ice Cream

Saigon Cinnamon Ice Cream

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
3/4 cup sugar
3 cups half and half
2 large eggs
2 teaspoons pure vanilla extract
2 teaspoons ground Saigon cinnamon -- or regular cinnamon

In a medium-size heavy saucepan, combine the sugar and half-and-half and stir over high heat until bubbles form at the edge of the pan, 5 to 8 minutes.

In a large mixing bowl, whisk the eggs until blended. Add the hot cream mixture in a slow stream, whisking constantly. Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly and scraping the sides and bottom of the pan for an even texture, until slightly thickened, 8 to 10 minutes. (It will register about 170F on an instant-read thermometer. ) The custard should coat the back of a spoon. Do not let the mixture boil.

Pour the custard through a fine mesh sieve into a bowl. Add the vanilla and whisk in the cinnamon. Set the custard aside to cool, stirring occasionally. Chill, covered with plastic wrap, until very cold, at least 3 hours.

Transfer to an ice-cream maker and freezer according to the manufacturer' s instructions. Serve when the ice cream is just frozen and still soft and smooth, or transfer to an airtight container and put the ice cream in the freezer to harden.

8 one-half cup servings.
Per Serving (excluding unknown items): 214 Calories; 12g Fat (48.7% calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; 86mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.