Summer is the perfect time of year to enjoy the always delicious, never disappointing frozen treat of all man kind: ice cream! And you don’t need a fancy schmancy machine to make this velvety smooth concoction. Borrowed from culinary couple, Kevin & Amanda, this recipe for Cinnamon Bun ice cream takes little effort to make and even less effort to enjoy.
2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract
Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.