Cinnamon Ice Cream
Homemade Cinnamon Ice Cream has warm spice and a creamy, custard base - perfect with pie, cobbler, or on its own straight from the freezer!
Servings: 10 servings
Equipment
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 cup granulated sugar
- 1 cinnamon stick
- 1/4 teaspoon kosher salt
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
Instructions
- In a medium saucepan, combine the milk, cream, sugar, cinnamon stick, and salt over medium heat just until the liquid starts to steam and you notice small bubbles in the liquid around the edges of the pan, but do not let it come to a simmer.1 1/2 cups heavy cream, 1 1/2 cups whole milk, 1 cup granulated sugar, 1/4 teaspoon kosher salt, 1 cinnamon stick
- Meanwhile, whisk the egg yolks in a separate bowl until light.4 large egg yolks
- When the milk mixture is hot, pour 1 cup of the hot liquid into the beaten egg yolks while whisking to gently warm the eggs without scrambling them.
- Pour the tempered egg yolks back into the saucepan with the remaining liquid and continue to cook until the temperature is 170–175°F on an instant-read digital thermometer and is just thick enough to coat the back of the spoon.
- Remove from the heat and stir in the vanilla. Let the mixture cool to room temperature for 1 hour to allow the cinnamon stick to infuse the custard base with cinnamon flavor.2 teaspoons pure vanilla extract
- Pour the custard mixture through a fine mesh strainer into a large bowl, discarding the cinnamon stick and whisk in the ground cinnamon. Cover and cool completely in the refrigerator for 4–6 hours until thoroughly chilled.2 teaspoons ground cinnamon
- Once the custard base is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream into a well-chilled freezer-safe container. Cover and place the ice cream in the freezer to cure for 4–6 hours or until the ice cream has hardened.
Notes
- Freeze: Store it in a freezer-safe, airtight container with plastic wrap pressed directly on top to prevent ice crystals. It’s best enjoyed within 2 weeks.
Nutrition
Calories: 376kcal | Carbohydrates: 32g | Protein: 5g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 145mg | Sodium: 104mg | Potassium: 208mg | Fiber: 2g | Sugar: 28g | Vitamin A: 708IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg
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