Ingredients: 1 cup milk
1 tablespoon ground cinnamon
1 cup half and half
2 cups whipping cream
1/2 cup plus 1 tablespoon sugar

Directions: In bowl combine milk and cinnamon. Stir to thoroughly distribute cinnamon. Add half and half, cream and sugar. Stir well to thoroughly dissolve sugar. Freeze according to manufacturer's instructions. Then pack into glass or metal dish and freeze at least 1 hour. Makes 1 quart, or 8 servings.

GINGER ICE CREAM
1 cup milk
1 (1/4-inch) chunk ginger root, grated
1 cup half and half
2 cups whipping cream
1/2 cup plus 1 tablespoon sugar

Directions: 1. Scald milk over medium heat in saucepan. When milk is almost boiling, remove from heat and add ginger root. Let steep until cool.
2. Combine half and half, whipping cream and sugar. Whisk to blend. Add milk, pouring through strainer to remove ginger root. Stir again to make sure sugar is well absorbed.
3. Freeze according to manufacturer's instructions. Then pack into glass or metal dish and freeze at least 1 hour. Makes 1 quart, or 6 servings.

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