You will love this Cinnamon Ice Cream if you truly love cinnamon desserts. It’s creamy, rich and delicious!
Cinnamon is one of those amazing spices. It lends awesome flavor to sweet recipes, and it lends a sweet spicy flavor to savory dishes too.
Cinnamon Ice Cream isn’t a traditional flavor by any means. You’re not likely to find it in an ice cream shop unless you find an amazing place that makes brilliant flavors. I consider cinnamon a brilliant flavor. There’s an element of interest to it, and it’s just so darn sweet and spicy and good.
This recipe begins by making a traditional egg custard recipe that is infused with plenty of cinnamon. You’ll use your ice cream maker to process the custard into a wonderful, rich ice cream, and then spoon it into a dish to store in the freezer.
When your ice cream is done processing, it’s going to have that velvety, soft consistency like soft serve ice cream. This is when I like to spoon several samples into my mouth (you know… for checking the quality of the finished product and all!) Once you freeze it for a few hours, you’ll get more of a traditional ice cream consistency out of it.
Cinnamon is definitely a star in this Cinnamon Ice Cream recipe, so add this one to your “must make” list if you’re a cinnamon spice fanatic!
If you are looking for more recipes where cinnamon is the star, you might also enjoy my Cinnamon Fudge and this Cinnamon Morning Cake. Cinnamon Roll Muffins and Cinnamon Toast Cake, and Cinnamon Pie are delicious choices too.
Cinnamon Ice Cream
- 3 cups heavy whipping cream
- 1 cup low fat milk
- 3/4 cup granulated white sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 4 large egg yolks
- Combine the cream, milk, sugar, vanilla and cinnamon in a heavy saucepan, and cook, stirring occasionally, over medium-low heat until the sugar has dissolved and the mixture is hot. Remove the pan from heat.
- Whisk the egg yolks in a bowl. Very slowly add 1 cup of the hot mixture, whisking constantly. When the egg mixture has warmed, whisk it slowly back to the hot cream mixture in the saucepan. Place the saucepan over medium heat, and stir constantly until the mixture thickens, 10 to 15 minutes; do not boil.
- Remove from heat and allow to cool to room temperature, and then refrigerate it, loosely covered, until chilled (preferably overnight, but at least 8 hours).
- Pour into an ice cream freezer machine and follow the manufacturer's instructions.
- *You can substitute half & half cream for the heavy whipping cream, but then be sure to use whole milk.
- *Use good, fresh cinnamon! Buy a new jar- it will make a difference.
- *As with any ice cream recipe, it will turn out best if you can freeze the container at least 24 hours ahead. The ice cream base works best if it is chilled for 8 or more hours.