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Cinnamon Ice Cream

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Rich and creamy homemade cinnamon ice cream combines a silky custard base with warm cinnamon and vanilla. It is delicious on its own or served with pies, brownies, cobblers, and other warm desserts.

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cinnamon sticks, optional

Instructions

  1. Combine the heavy cream, whole milk, half of the sugar, ground cinnamon, and salt in a medium saucepan. Add the cinnamon sticks if using.
  2. Warm the mixture over medium heat until steaming and just beginning to simmer, without allowing it to reach a full boil.
  3. Meanwhile, whisk the egg yolks with the remaining sugar in a separate bowl until smooth and slightly lighter in color.
  4. Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly. Gradually whisk in additional warm cream to temper the eggs.
  5. Pour the tempered egg mixture back into the saucepan. Cook over low to medium-low heat, stirring constantly.
  6. Continue cooking until the custard thickens enough to lightly coat the back of a spoon. Do not allow the custard to boil.
  7. Remove from the heat and stir in the vanilla extract. Remove and discard the cinnamon sticks if used.
  8. Pour the custard through a fine-mesh strainer into a clean container for an especially smooth texture.
  9. Cover and refrigerate for at least 4 hours or overnight, until thoroughly chilled.
  10. Churn the cold custard in an ice cream maker according to the manufacturer’s instructions, approximately 20–30 minutes.
  11. Transfer the churned ice cream to a freezer-safe container and freeze for 3–4 hours, or until firm enough to scoop.
  12. Let the ice cream stand at room temperature for 5–10 minutes before serving if needed for easier scooping.

Notes

  • For cinnamon vanilla ice cream, increase the vanilla slightly and reduce the cinnamon for a milder spice flavor.
  • Replace some or all of the granulated sugar with brown sugar for deeper caramel and molasses notes.
  • Chopped toasted pecans, walnuts, cinnamon cookies, or chocolate chunks can be folded in near the end of churning.
  • Add a small pinch of nutmeg, ginger, or cloves for an autumn-inspired variation.
  • For a cinnamon swirl, layer the freshly churned ice cream with cinnamon-sugar sauce before the final freeze.
  • Store in an airtight freezer-safe container with parchment paper or plastic wrap pressed against the surface to help reduce ice crystals.
  • For the best flavor and texture, enjoy homemade cinnamon ice cream within about 2 weeks.
  • If the ice cream freezes very firm, leave it at room temperature for 5–10 minutes before scooping.

Nutrition

Find it online: https://thefamilycooking.com/cinnamon-ice-cream/