Homemade Cinnamon Ice Cream

Oh my gosh! I am in pure full-fat, creamy goodness heaven with this farm fresh cream I got from my friends farm. And then to add cinnamon to the mix... OH. MY. GOODNESS!!! Pinch, me - I think I am dreaming!!

I usually make the regular ice cream for my hubby and friends, but this is the first time I have made some for ME (and just me, yes, I am hoarding this one) that is sugar free! Don't worry, I have included the non-sugar free recipe as well :)

INGREDIENTS
1 cup whole milk
3/4 cup sugar substitute (such as Splenda)
pinch kosher salt
2 cups heavy cream (if you can get farm fresh cream, I highly recommend it)
1 to 2 teaspoons pure vanilla extract
1 to 2 tablespoons of ground cinnamon (depends on how strong you want the flavor, I use 2)

INSTRUCTIONS

1. In a medium bowl* whisk to combine the milk, sugar substitute and salt until the sugar substitute is dissolved. Stir in the heavy cream and vanilla. Cover, refrigerate, 1 to 2 hours, or overnight. (* I use a quart canning jar and combine all the ingredients in the jar, put the lid on, and then shake, shake, shake :) until combined)
2. Turn the Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

If you want to make this NOT Sugar Free, then here is the recipe:
¾ cup whole milk
½ cup granulated sugar
Pinch kosher salt
1½ cups heavy cream
1½ tsp pure vanilla extract
1 to 2 tablespoons of ground cinnamon (depends on how strong you want the flavor, I use 2)

Instructions are the same as above.