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<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>
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<!-- Name -->
<h1 itemprop="name" class="name">No-Churn Cinnamon-Ginger Ice Cream</h1>
<!-- Info -->
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<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Servings: </b><span itemprop="">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>
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<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
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<!-- 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>
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<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
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