[donotprint]Cinnamon Ice Cream

I’ll be completely honest with you. I was both excited and nervous about making this ice cream. Excited, obviously, because it’s cinnamon ice cream and it’s now September and I had all kinds of delicious visions of apple pie with cinnamon ice cream dancing in my head. A little nervous because, well, I was afraid that the ice cream might taste like a giant piece of Big Red gum. Not that there’s anything wrong with Big Red, but it’s just so, well, cinnamon-y in an obnoxious-drunk-person-at-the-bar kind of way. I was so elated when I took my first freshly-churned spoonful and the clean, light cinnamon flavor danced around my mouth in a graceful-ballerina kind of way.

Apple & Cinnamon Ice Cream Sundae

Now aside from the obvious pairings of pies and crisps, I thought that this ice cream would make a fabulous base for a sundae with sauteed apples and a drizzle of caramel. My suspicions were correct – this is a fantastic combination of warm and cold, sweet and tart. A fabulous way to enjoy an ice cream sundae once the fall season settles in. Love. Love, love, love.

Cinnamon Ice Cream with Sauteed Apples and Caramel[/donotprint]

Cinnamon Ice Cream

This homemade ice cream is flavored with cinnamon
No ratings yet


  • 1 cup (244 ml) whole milk
  • ¾ cup (150 g) granulated sugar
  • Pinch of salt
  • Ten 3-inch cinnamon sticks, broken up
  • 2 cups (476 ml) heavy cream, divided
  • 5 egg yolks


  • 1. Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the heavy cream in a medium saucepan. Once warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
  • 2. Rewarm the cinnamon-infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them. Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer on top.
  • 3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  • 4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (should reach 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.
  • 5. Chill the mixture thoroughly in the refrigerator, preferably overnight, then freeze it in your ice cream maker according to the manufacturer's directions.


Nutritional values are for the whole recipe
Calories: 2669kcal, Carbohydrates: 181g, Protein: 31g, Fat: 207g, Saturated Fat: 122g, Cholesterol: 1653mg, Sodium: 359mg, Potassium: 777mg, Fiber: 1g, Sugar: 163g, Vitamin A: 8690IU, Vitamin C: 2.9mg, Calcium: 736mg, Iron: 2.8mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!