It tastes like Christmas

I scream. You scream. We all scream for cinnamon ice-cream! swampmusic’s new crack might sound nasty and weird but she loved it so much she was willing to give this enthusiastic testimonial:

“I remember we had it when I first started and I didn’t like it a whole lot (I just didn’t give it a chance), but holy CRAP this stuff is REALLY GOOD. It tastes like Christmas!! I love it! Try that shit if you come across it. It’s SO much better than you think it’d be…people are always surprised!”

Unfortunately, finding cinnamon ice cream isn’t easy. RetroVixen laments that Haagen Dazs has ceased making it, so she recommends cinnamon roll ice cream as the next best thing. I, Nibby, remain skeptical. However, this does look yummy.

Mmmmm, I could spoon feed this to a viking ...

So, for those of you who like to make homemade ice-cream and own an ice-cream maker here’s a recipe, courtesy of AllRecipes. com.

INGREDIENTS

• 1 cup white sugar
• 1 1/2 cups half-and-half cream
• 2 eggs, beaten
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon

DIRECTIONS

1. In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
2. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer’s instructions.

Makes 8 servings.

Nutritional facts per serving: 279 Calories, 17.5g of fat, 110mg of cholesterol, 48mg sodium, 3.5g of protein, 27.5g carbohydrates of which 0.3g is dietary fiber.

Maybe you could all take up a collection and buy me an ice cream maker for Christmas so that I can make cinnamon ice-cream a yuletide tradition. Better, yet, save your money for that trip to Sweden.

From the Food Editor: Boozecakes

I consider myself something of a “foodie,” and by foodie I mean looking at recipes online, dreaming and drooling while torturing myself with all the delicious things I can’t eat because I don’t want to get fat again.

So with that in mind, I’ve taken charge as food editor here because I wanted to, no one else has claimed it, and I want desperately to talk about food.

It’s a sickness, and I’m going to ask that you indulge me by reading, O Enabler.

As a follow-up to the Partygirls — you know, the kind who put booze in their cupcakes — I’ve got two recipes for boozecakes, culled from the online archives of FoodNetwork.com and RecipeZaar.com, two of my favorite food porn and torture sites.

Read more to enjoy!