Hot Cinnamon Strawberry Ice Cream

Last Valentine's Day, we tried the red hot strawberry ice cream from Coldstone.  It was such an interesting combination of spicy cinnamon and sweet strawberry, we really loved it!  I kind of forgot about it after that. I have been toying with the idea of making a cinnamon cake using cinnamon oil to give it a spicier flavor, and that ice cream popped back into my head, and I just had to try my own version.  This super easy recipe comes together really fast. You do need to cook the strawberries for about 5 to 10 minutes which I think helps them to not be so icy when they freeze, but if you'd rather, you can leave out that step and add the berries uncooked.

Hot Cinnamon Strawberry Ice Cream

Strawberries:
1 pound fresh strawberries, washed and hulled
1/4 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon cinnamon

Ice Cream Base:
1 can (14 ounces) sweetened condensed milk
1 quart (4 cups) half and half
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon oil (not extract)

Place the strawberries in a food processor and pulse until the berries are chopped (you don't want them puree). Place the pulsed strawberries, sugar, lemon juice, and cinnamon in a small saucepan.  Cook and stir over medium high heat until the mixture comes to a boil.  Continue to cook for about 5 to 10 minutes.  Transfer the strawberries to a bowl, cover and place in the refrigerator to chill, about 4 hours, or overnight.

For the ice cream base, whisk together the condensed milk, half and half, vanilla, and cinnamon oil.  Cover and place in the refrigerator to chill, about 2 hours, or overnight.

When you are ready to freeze the ice cream, pour the ice cream base mixture into your ice cream maker and process according to the manufacturer's directions.  During the last several minutes of freezing time, pour the chilled strawberries into the ice cream maker.  You may need to freeze this in two batches, depending on the size of your ice cream maker (my ice cream maker is 1 1/2 quarts, so I did this in two batches).  When the ice cream has finished freezing, serve immediately for soft serve, or transfer to a container with a lid and place in the freezer until ready to eat.  Makes about 2 quarts.

Enjoy!  -Cardamommy