About this recipe: This is a delicious treat.
Quite easy to do, as it has been a while since I have made ice cream, now for me it is a tad on the sweet side. however since my ice cream maker is on the wrong side of 12 years and I poured it in first before I started the machine , the result was icy and creamy but too soft but I am not making that the fault of the recipe. Good news though, put it into a plastic container uncovered and since my after noon was free kept returning every 30 to 45 mins to give it a good stir for about 4 hours and then put a lid on it and left it. It is a lovely consistency and NO ice crystals, since ice cream was made without machines in the old days and I hate the bloody machine i will try it as vanilla without cinnamon to see if that turned out as well as this one. Many thanks for the recipe - 23 Aug 2012
Fantastic! Cream usually comes in pint containers, so you can use 1 C cream with 1/2 C milk instead of the 1.5 C half-and-half. Use egg yolks instead of whole eggs if you want it slightly richer (although this recipe is almost perfect as is). Even after hardening in the freezer it was still relatively easy to scoop...The reason is that fats (inc. egg yolks) and sugar don't freeze, so don't back off too much on the sugar (or cream) if you plan on freezing it to serve later. - 10 Feb 2008 (Review from Allrecipes US | Canada)
Rich and creamy. Great mouth feel. Tastes like a Snickerdoodle. - 28 Sep 2007 (Review from Allrecipes US | Canada)