Here’s a simple recipe for homemade cinnamon ice cream that’s delightfully creamy and packed with warm cinnamon flavor.
Cinnamon Ice Cream Recipe
This homemade cinnamon ice cream is a delightful treat on its own or pairs wonderfully with desserts like apple pie, warm cobblers, or snickerdoodle cookies. Adjust the cinnamon amount to suit your taste preference for a stronger or milder cinnamon flavor.
Equipment
- saucepan
- Wooden spoon or spatula
- bowl
- plastic wrap or a lid
- refrigerator
Ingredients
- heavy cream
- whole milk
- sugar
- cinnamon sticks
- egg yolks
- vanilla extract
Instructions
- In a saucepan, combine the heavy cream, whole milk, and cinnamon sticks (or ground cinnamon, if using). Heat the mixture over medium heat until it just begins to simmer. Turn off the heat and let it steep for about 20-30 minutes to infuse the cinnamon flavor.
- In a separate bowl, whisk together the egg yolks and sugar until well combined and slightly thickened.
- After the cream mixture has steeped, reheat it on the stove over medium-low heat until it's warm.
- Temper the eggs: Slowly pour a small amount of the warm cream mixture into the egg yolk mixture while whisking constantly. This process helps to gradually raise the temperature of the eggs without curdling them.
- Pour the tempered egg mixture back into the saucepan with the remaining warm cream mixture while whisking continuously.
- Cook the custard base over medium heat, stirring constantly with a wooden spoon or spatula, until it thickens and coats the back of the spoon. Do not let it boil.
- Once thickened, remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl to remove the cinnamon sticks or any cooked egg bits.
- Stir in the vanilla extract, mixing it thoroughly into the custard. Let the mixture cool to room temperature.
- Once cooled, cover the bowl with plastic wrap or a lid and refrigerate the custard for at least 4 hours or overnight to chill completely.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container, cover it tightly, and freeze for an additional 2-4 hours or until firm.
- Serve the homemade cinnamon ice cream in bowls or cones and enjoy its creamy, rich flavor with a comforting hint of cinnamon.
Video
Notes
This homemade cinnamon ice cream is a delightful treat on its own or pairs wonderfully with desserts like apple pie, warm cobblers, or snickerdoodle cookies. Adjust the cinnamon amount to suit your taste preference for a stronger or milder cinnamon flavor.
Nutrition
Serving: 400g
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