Vanilla Ice Cream


2 large eggs
3/4 Cup granulated sugar
2 Cups whipping cream
1 Cup milk [2% or whole preferable]
2 tsp Tahitian Vanilla Extract
1 tsp Saigon Cinnamon [optional]


Crack eggs into large mixing bowl and whisk with an electric mixer, 1-2 minutes.  Slowly add the sugar and continue to whisk, about 1 minute more.

Gradually add cream, milk and vanilla to egg/sugar mixture, and whisk to blend. [Do not overbeat the cream. One minute on a low speed should be plenty.] Add a teaspoon of ground cinnamon if desired [this is especially good if the ice cream is to be paired with apple or pumpkin pie].

Pour ice cream batter into a 1-1/2 or 2-quart ice cream maker and freeze according to the manufacturer’s instructions.

Makes one quart.