I mentioned making cinnamon ice cream the other day and a reader emailed asking for the recipe, so here it is! I started with Ben & Jerry's French Vanilla as a template but reduced the quantity of vanilla by 50% (they call for 2 teaspoons) and added ground cinnamon.
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk
1 teaspoon vanilla
2 teaspoons ground cinnamon**
Whisk eggs until light and fluffy, then whisk in sugar a little at a time. Add milk, cream, vanilla, and cinnamon and whisk to blend. Then use ice cream maker according to its directions. Makes 1 quart.
** I used 2 teaspoons of cinnamon but Jason and I both found that it was too much, it affected the texture more than I wanted (though flavor was fine, not too cinnamony). So I think maybe 1 teaspoon, or 1 1/2 would be better. Next time I'll try it with less. Also, if you're a fan of a cooked ice cream base, it might be nice to try and simmer cinnamon sticks with the dairy rather than use ground cinnamon. Or make a combination. But I haven't gotten that far yet!
Another idea: basil ice cream. Reader Sam wrote in to say he made this recently and that it was fantastic, and a lovely color.