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Cinnamon Ice Cream Recipe-cinnamon sticks-creamy, brown| cookingontheweekends.com

Cinnamon Ice Cream Recipe

This Cinnamon Ice Cream is both refreshing and warming all at at once, making it ideal for any season. And the rich creamy texture is so dreamy!

*Makes about 1 quart

Course Dessert
Cuisine American
Keyword desserts with cinnamon, ice cream with spices
Prep Time 4 hours 10 minutes
Cook Time 20 minutes
Cooling Time 3 hours 30 minutes
Total Time 8 hours
Servings 8
Calories 358 kcal
Author Valentina K. Wein

Ingredients

  • 1 tablespoon ground cinnamon
  • 3 cups low-fat milk
  • 2 cups heavy cream
  • 1 small-medium vanilla pod
  • 5 large egg yolks
  • 3/4 cup granulated sugar

Instructions

  1. Add the cinnamon to a large, dry sauce pot, and place it over medium heat. Let the cinnamon heat until it's very aromatic, about 30 seconds. Turn off the heat.
  2. Pour the milk and cream over the cinnamon and use a whisk to blend.
  3. Use a paring knife to slice open the vanilla bean vertically. Then with the back of the knife, scrape the vanilla beans into the pot, and add the emptied pod as well. Turn the heat back to medium and scald this mixture. Tiny bubbles will appear on the edges of the pot and it should be very hot, but not boiling. Remove the pot from the heat and let it cool to room temperature, about 1 1/2 hours.

  4. In a large mixing bowl, use an electric mixer to whip the egg yolks with the sugar. Mix until it's thick and pale yellow. When you drizzle it with a spoon, it should rest for a second or two before sinking back into the rest of the mixture -- this is called the "ribbon stage."
  5. Strain the milk mixture and then add about half of it to the bowl, and whisk to blend. Then add the rest and blend again.
  6. Pour this back into the pot and over medium-low heat, stirring almost constantly with a wooden spoon, cook until it becomes a beautiful custard, 10 to 15 minutes. The moment you see that's it's thickened, remove the pot from the heat, pour it into a large mixing bowl and let it cool completely -- at least 2 hours and ideally overnight. (If cooling overnight, let it come to room temperature, cover it tightly with plastic wrap, and refrigerate.)
  7. Transfer to an ice-cream maker, and freeze according to the machine instructions.