Milk And Cinnamon Ice
Creamy and fragrant, this milk and cinnamon ice offers a delicate balance of sweetness and warm spice. Lightly infused with lemon peel and cinnamon, it is a refreshing treat perfect for warm days or special occasions, appealing to those who enjoy subtle, comforting desserts with a hint of citrus.
Ingredients
Instructions
- Combine milk, sugar, cinnamon stick, and lemon rind in a saucepan.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer for 5 minutes.
- Remove cinnamon stick and lemon rind; let mixture cool.
- Beat egg whites until soft peaks form, gradually adding 1/4 cup sugar while beating.
- Gently fold egg whites into the cooled milk mixture.
- Pour the mixture into ice cube trays and freeze for 2 to 3 hours, stirring occasionally until set.
- Spoon into sherbet glasses and lightly sprinkle with powdered cinnamon.
Tips & Substitutions
For a creamier texture, consider using whole milk or adding a splash of heavy cream to the mixture. If you want to reduce the sugar, substitute half with a natural sweetener like honey or maple syrup. Make sure to beat the egg whites until soft peaks form to ensure a light and airy ice. If you're short on time, you can use an ice cream maker to churn the mixture instead.
Serving Suggestions
Serve this delightful treat in sherbet glasses and consider garnishing with a sprinkle of powdered cinnamon or a twist of lemon peel for visual appeal. It pairs beautifully with Nana'S Christmas Pudding And Ice Cream Sauce for a festive dessert spread. For an elegant touch, serve alongside a rich Cream Cheese Sauce For Fish Fillets during a dinner party.
Storage & Reheating
Store any leftover Milk and Cinnamon Ice in an airtight container in the freezer for up to two weeks. To soften before serving, remove from the freezer and let sit at room temperature for about 5-10 minutes. You can also place it in the refrigerator for a short while to make scooping easier without melting the ice too much.
Nutrition & Diet Analysis (per serving)
Each serving of Milk And Cinnamon Ice contains roughly 561 calories, with 10g protein, 106g carbohydrates, and 14g fat. It is an excellent source of vitamin C (104% of the Daily Value), dietary fiber (39% of the Daily Value), and iron (27% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk for this recipe?
Yes, you can substitute any milk of your choice, such as almond, coconut, or oat milk. Just keep in mind that the flavor and texture may vary slightly based on the milk you choose. For example, coconut milk will add a tropical twist to the ice.
How can I make this recipe vegan?
To make a vegan version of Milk and Cinnamon Ice, substitute the milk with a plant-based milk like almond or coconut milk, and replace egg whites with aquafaba (the liquid from canned chickpeas). Beat the aquafaba until it forms stiff peaks before folding it into the cooled mixture.
What can I do if my ice is too hard after freezing?
If your Milk and Cinnamon Ice is too hard after freezing, let it sit at room temperature for about 10 minutes before serving. This will allow it to soften slightly. You can also blend it in a food processor for a smoother texture if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).