I think if I could have gotten the cream to reach “stiff peak” status, this would have worked for me! I beat that cream FOREVER, and it just wouldn’t get to where it needed to be. It did start to change a little, so I decided to just use it (it was thick, but not stiff peaks). It froze okay, though, but the condensed milk mixture kind of sank to the bottom of the container, so there were a couple of “layers”. But, this was good! It did taste like cinnamon buns! My 4 year old loved this.
Cinnamon Bun Ice Cream
2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
3 tablespoons butter, melted
½ tsp ground cinnamon
½ teaspoon vanilla extract
Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.