Zucchini Ice Cream

I've made this twice now. The first time I grated the zucchini with my food processor, which resulted in quite large strands. Neither of us liked this at all. The second time I made it, I used my immersion blender to zap the "broth", and it's much nicer texturallly.

We both through the cinnamon flavor too strong in the first batch, so I reduced this by half in the second batch. Much better.

I added the vanilla when I took the broth off the flame.

Did not use walnuts either time.

I used 2% milk rather than whole milk, since that's what we keep in-house.

I used the weight measure for the grated zucchini, rather than the volume measure, which would have been a smaller weight.