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Cinnamon Ice Cream Recipe

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4.1 from 63 reviews

This creamy homemade Cinnamon Ice Cream recipe combines warm ground cinnamon with rich egg yolks, heavy cream, and whole milk to create a perfectly spiced, smooth dessert. The custard base is gently cooked on the stovetop, chilled, then churned in an ice cream maker for a delightful, creamy texture with deep cinnamon flavor.

  • Total Time: 4 hours 30 minutes
  • Yield: About 1 quart (4 servings)

Ingredients

Custard Base

  • 1.5 cups heavy cream
  • 1.5 cups whole milk
  • ⅔ cup white granulated sugar (can substitute with brown sugar)
  • 4 egg yolks
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Prepare the egg yolk mixture: Separate the 4 egg yolks into a mixing bowl. Add the ground cinnamon and vanilla extract, then whisk together thoroughly and set aside.
  2. Heat the cream mixture: In a medium saucepan, combine 1.5 cups whole milk, 1.5 cups heavy cream, ⅔ cup sugar, and a pinch of salt. Whisk over medium heat until the sugar dissolves and the mixture is warm but not scalding, then reduce heat to low.
  3. Temper the egg yolks: Slowly remove about 1 cup of the warm cream mixture and gradually pour it into the egg yolk bowl while whisking continuously to prevent curdling.
  4. Combine mixtures: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture while whisking constantly.
  5. Cook the custard base: Increase heat to medium and cook, whisking frequently, until the mixture reaches 170°F. Be careful not to exceed this temperature to avoid curdling.
  6. Chill the custard: Immediately remove the saucepan from heat, pour the custard into a heat-safe container, cover, and refrigerate for at least 4 hours or overnight until completely chilled.
  7. Churn the ice cream: Once chilled, stir the custard and pour it into an ice cream maker. Churn following the manufacturer’s instructions, typically about 20 minutes until thick and creamy.
  8. Serve or freeze: Serve the ice cream immediately as soft-serve or transfer to an airtight container and freeze for a few hours to firm up before scooping and serving.

Notes

  • To avoid curdling, do not overheat the custard base past 170°F.
  • Substituting brown sugar for white sugar will add a deeper caramel flavor.
  • Chill the custard base thoroughly before churning to ensure proper texture.
  • If you don’t have an ice cream maker, you can freeze the custard and stir every 30 minutes until thickened.
  • Store leftover ice cream in an airtight container in the freezer for up to 1 week.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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