CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
You are sure to notice
all the varieties of gorgeous fruits in season. Peaches, berries and cherries, as well as other fresh fruits, are at the peak of perfection for this season.
All this fresh, juicy fruit has me thinking about luscious, homemade cobblers this summer. And to take it up a notch, a batch of creamy, homemade ice cream makes a good fruit cobbler even better!
The warm fruit and cold ice cream make for a combination that is unbeatable. So, I couldn’t wait to try Cinnamon Ice Cream with my next peach cobbler or apple pie.
Cinnamon Ice Cream scooped up with piping hot, freshly baked cobbler will melt and ooze into every delectable bite at your next celebration or Sunday dinner dessert.
This ice cream is also fantastic with delicious grilled fruits like pineapple, banana, and mango, after a bold, spicy barbeque dinner.
Enjoy food made fresh!
Cinnamon Ice Cream 1½ cups whole milk 3 cups heavy cream ¾ cup granulated sugar ¼ cup light brown sugar ¼ cup honey 1 tablespoon vanilla 2 teaspoons ground cinnamon Whisk together all ingredients by hand or with an electric mixer until sugar is dissolved. Pour into freezer container. Insert paddle, cover with lid and start the machine. Freeze for 20 to 25 minutes for soft-serve, or transfer to airtight container and place in refrigerator freezer for 2 hours to achieve a firmer consistency.
Note: I used a small countertop ice cream maker. The container is pre-frozen before use and no ice is needed, as it is with traditional ice cream freezers.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
