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<!doctype html>
<html>
<head>
<meta charset="UTF-8" />
<style type="text/css">
/* Shared styles */
body {
font-family: Helvetica, sans-serif;
font-size: 16px;
color: #34302e;
margin: 0.25in;
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.name {
font-size: 18px;
font-family: Helvetica, sans-serif;
font-weight: normal;
margin: 0 0 10px 0;
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.categories {
color: #605d5d;
font-size: 14px;
font-family: Helvetica, sans-serif;
font-style: italic;
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.rating {
color: #d10505;
font-size: 14px;
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.metadata {
font-size: 14px;
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.infobox p {
margin: 0;
line-height: 150%;
}
.subhead {
color: #d10505;
font-weight: bold;
font-size: 14px;
text-transform: uppercase;
margin: 10px 0;
}
.ingredients p {
margin: 4px 0;
}
/* To prevent nutrition/directions from getting too close
to ingredients */
.ingredients {
padding-bottom: 10px;
}
.clear {
clear: both;
}
a {
color: #4990e2;
text-decoration: none;
}
/* Full page specific styles */
.text {
line-height: 130%;
}
.photobox {
float: left;
margin-right: 14px;
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.photo {
max-width: 140px;
max-height: 140px;
width: auto;
height: auto;
}
.inline-image {
max-width: 25%;
max-height: 25%;
width: auto;
height: auto;
}
.photoswipe {
border: 1px #dddddd solid;
cursor: pointer;
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.pswp__caption__center {
text-align: center !important;
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.recipe {
page-break-after: always;
}
.recipe:first-child {
border-top: 0 none;
margin-top: 0;
padding-top: 0;
}
</style>
</head>
<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a
href="https://www.vietworldkitchen.com/wp-content/uploads/2022/09/no-churn-cinnamon-ginger-ice-cream-tall.jpg"
>
<img
src="Images/6DEC5DF2-E2DD-4D5C-8028-B08AC83038E9/36DC8ED9-0996-4344-B75F-67179727D105.jpg"
itemprop="image"
class="photo photoswipe"
/>
</a>
</div>
<!-- Name -->
<h1 itemprop="name" class="name">No-Churn Cinnamon-Ginger Ice Cream</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Servings: </b><span itemprop="recipeYield">Servings: 4</span>
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://www.vietworldkitchen.com/blog/2022/09/no-churn-cinnamon-ginger-ice-cream.html"
>
<span itemprop="author">vietworldkitchen.com</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>⅓</strong> cup plus 1 tablespoon full-fat sweetened
condensed milk
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tablespoon cinnamon, preferably Royal Cinnamon,
plus more as needed
</p>
<p class="line" itemprop="recipeIngredient">
<strong>⅛</strong> teaspoon fine sea salt
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1 ½</strong> teaspoons vanilla extract
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> cup heavy whipping cream
</p>
<p class="line" itemprop="recipeIngredient">
<strong>⅓</strong> cup finely chopped candied ginger (see Note)
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
In a small saucepan, stir together the condensed milk, cinnamon,
and salt. Taste to make sure there is moderate flavor of cinnamon;
if not, add cinnamon by the ⅛ to ¼ teaspoon. The finished ice
cream will taste stronger of cinnamon so don’t go for big flavor
now.
</p>
<p class="line">
Set the pan over medium-low heat, stirring with a silicon spatula
to warm the condensed milk and meld flavors; the milk should not
bubble or boil so this warming should take about 1 minute. Remove
from the heat and scrape the mixture into a medium bowl. (Or, in a
medium microwavable bowl, combine the condensed milk, cinnamon,
and salt. Microwave in 15 to 30-second blasts, stirring in between
blasts.) Partly cover and set the base aside to cool to room
temperature.
</p>
<p class="line">
Pour the whipping cream into the base and stir to combine well.
Using an electric handheld mixer fitted with two beaters or a
whisk attachment, whip the mixture at medium speed for 2 to 3
minutes, until you get a firm, spreadable texture like fluffy
whipped cream or frosting.
</p>
<p class="line">
If you like, use a spatula to gently stir in the ginger (or
chocolate). Transfer to a 3- to 4-cup storage container, cover,
and freeze until firm, 5 to 6 hours, or up to 2 weeks.
</p>
<p class="line">
Let the ice cream sit at room temperature for 10 to 15 minutes to
soften to a scoopable texture before serving.
</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
</div>
<div class="clear"></div>
</div>
</body>
</html>
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