Cinnamon Ice Cream

I had cinnamon ice cream once as a child (I think at Cold Stone?) and I'm not sure why this ice cream flavor hasn't really caught on. Maybe it's because we think of cinnamon as a "warm" flavor? Whatever the reason, whip up a batch of this cinnamon ice cream and prepare to have a new favorite flavor. Aaron had the genius idea to top it with Cinnamon Toast Crunch cereal, which I highly recommend. Make sure to use real cinnamon extract, if you use cinnamon "flavoring" it will not be quite so tasty. I had to hunt around but eventually found it at Sur La Table.

Cinnamon Ice Cream

2 cups soy cream
1 cup soy milk, divided
2 Tbls. arrowroot powder.
1/2 - 3/4 cup sugar
1/2 tsp. ground cinnamon
1 tsp. cinnamon extract
Cinnamon Toast Crunch cereal for topping (optional)

In a small bowl combine 1/2 cup of the soy milk and the arrowroot power. Set aside.

In a pot combine the soy cream, remaining 1/2 cup of soy milk, sugar, and ground cinnamon and bring to a boil. Lower the heat and quickly whisk in the arrowroot/soy milk until thickened. Let cool for about 20 minutes, then stir in the cinnamon extract.

Chill the batter in the fridge and make according to your ice cream maker's directions. Top with Cinnamon Toast Crunch and enjoy!