CINNAMON ICE CREAM WHERE TO BUY RECIPES

Steps:

• 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.
• Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

Steps:

• Combine softened ice cream with 1/4 cup Cinnamon Sugar Butter Spread; mix well. Cover; freeze 2 hours or overnight or until firm.
• Heat oven to 400°F.
• Place tortillas onto ungreased baking sheet; evenly brush both sides of each tortilla with melted Cinnamon Sugar Butter Spread. Cut each tortilla into 6 wedges. Bake 6-8 minutes or until lightly browned and crisp. Place onto wire cooling rack; cool completely.
• Just before serving, combine fudge topping and 2 teaspoons Cinnamon Sugar Butter Spread in small microwave-safe bowl. Microwave on Medium (50% power) 20-30 seconds or until melted; stir.
• To serve, scoop 1/2 cup ice cream mixture into each individual serving bowl; drizzle with topping. Place 3 tortilla wedges into each scoop. Serve immediately.