Serves: 5
Total Calories: 398
Melt cinnamon candies over medium heat with water, stirring until a smooth syrup develops. Sprinkle gelatin over milk in small saucepan let stand 3 minutes to soften. Heat over low heat, stirring constantly to dissolve gelatin. Beat eggs in large mixer bowl on medium speed until thick and lemon colored. Beat in gelatin mixture, yogurt, cinnamon syrup, and vanilla on medium speed. Fold in whipped cream. Freeze in ice cream freezer according to manufacturer's instructions or for still-freezing, place yogurt mixture in a 3-quart metal bowl cover with plastic or wax paper. Freeze until mixture forms 1/2 -inch frozen layer around sides of bowl, about 2 hours remove from freezer. Stir mixture, breaking it up beat with mixer at medium speed until smooth, about 1 minute. Return to freezer and repeat process when mixture forms 1/2 -inch frozen layer. Serve immediately.
This Cinnamon Candy Yogurt Ice Cream recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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