This homemade ice cream is flavored with cinnamon
Ingredients:
- 1cupwhole milk
- ¾cupgranulated sugar
- Pinchof salt
- Ten 3-inch cinnamon sticks(broken up)
- 2cupsheavy cream(divided)
- 5egg yolks
Directions:
- 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.
Recipe Notes:
Nutritional values are for the whole recipe
Nutrition:
Calories: 2669kcal
Fat: 207g
Saturated fat: 122g
Cholesterol: 1653mg
Sodium: 359mg
Potassium: 777mg
Carbohydrates: 181g
Fiber: 1g
Sugar: 163g
Protein: 31g
Vitamin A: 8690%
Vitamin C: 2.9%
Calcium: 736%
Iron: 2.8%
You seem to have many good uses with this cinnamon ice cream! I wanted to give you one more idea. I had never heard of 1. gooey butter cake , nor 2. cinnamon ice cream until a delicious dessert we had on a trip to Missouri just now. And in looking for recipes, I see you have recipes for both! It was the most delicious combination, & I thought you may enjoy it, also!
Thanks for the recipes!! I will go home & try them (both) SOON.
Hi Michelle-
First of all, I adore this website and make recipes from it all the time. They always turn out amazing! Now onto this ice cream. All of your ice cream recipes I’ve tried are delicious-the texture is always perfectly creamy and rich. I hosted a football party a few weeks ago and decided to try this over some apple cobbler and it was a hit. My boyfriend happily finished off what was leftover (I made a double batch) and has been begging me to make it again, and said it was the best ice cream he’s ever had. I was planning this year’s thanksgiving and asked him what he wanted, and the first and only thing he said was a big apple pie with this ice cream. So the base is cooling down now, and he said no one else is going to get any because he’s going to eat it all. So thank you for making one man VERY happy!
I made a batch of this as a trial to see if I wanted to make it for TG to have with pie, and I will be making it again. The only downside is how little it makes :-) But, as a side with the pie, it will be perfect. I did follow some of the other comments and really broke up the cinnamon sticks. BTW, I was able to buy the cinnamon sticks at Trader Joe’s for $1.99 for a bottle of 10.
I have a question about the process that I have not seen answered anywhere. I made 3 different batches of ice cream this past weekend, and I am wondering what the purpose of the ice bath is? If you are going to put the mixture in the refrigerator for 8 hours or overnight, why do you need to put it in an ice bath?
Hi Lynne, The purpose of the ice bath is to cool the mixture to room temperature before placing it in the refrigerator.
For the cinnamon ice cream… Could you substitute powered cinnamon for the cinnamon sticks? I just bought a bag of fresh cinnamon and am looking for ways to use it
Hi Renee, Unfortunately not, the powder would be way too overpowering.
In the 70’s I worked at a restaurant called Country Kitchen. On the dessert menu was an apple cinnamon treat, don’t recall the name but it was like an apple popover that we poured a hot(like red hots) cinnamon syrup over and topped it with cinnamon ice cream! I was never a big fan of red hots, too much hot!, but my birthday is in the fall and every year I had pumpkin pie with cinnamon ice cream at work, my favorite birthday treat!(That and a chocolate bundt cake with a coconut filling that they quit making) Haven’t been able to find cinnamon ice cream all these years, just discovered your blog, noticing several ice cream recipes, never expected this but am delighted and can’t wait to give it a try!!! Now I need to dust off my ice cream maker!
Michelle, you’re spot on! Light cinnamon flavor, so refreshing! I made this twice and second time came out with better flavor. The first time I broke the sticks in half and flavor was too subtle. Your recipe says to break in pieces so this time I put the sticks in ziplock bag and smashed them in little pieces releasing much more flavor. I’m hooked! Thank you!!
I found this recipe searching for something unique enough to liven the monotony of my vanilla bean ice cream i was serving next to my apple cobbler (which i was planning on making for my brother’s engagement party). I made the cinnamon custard at 11pm, then froze the ice cream the morning of the party (yesterday). Oh My God! You are a genius!!! I would like to bow down to you for totally making my culinary weekend. All hail this cinnamon ice cream.
I just tried to make this yesterday to pair with a baked apple dessert, but it didn’t come together! It refused to solidify even a smidge in my ice cream machine, and I (foolishly) tried to make it close to serving so that it wouldn’t develop any iciness…so of course didn’t have time to put it in the freezer to see if that would help. Did you need to freeze yours after it went in the machine or did it churn up well on its own? The only change I made was to add 2T white chocolate liqueur, and while that could have messed with the freezing a little (since that’s the whole point of adding it), I can’t imagine that it would’ve ruined it completely as I’ve used that amount in ice creams before.
The flavor was out of this world and I’m excited to try the portion that I reserved for the freezer to see if it solidified, but I was just wondering if you had any ideas as to what I may have done wrong (or if you just think it was the liqueur and/or my thinking it’d be ready right out of the machine). Thanks!
Hi Jess, I have found that adding alcohol can keep ice cream from really firming up, but I’ve never had it actually remain in a completely liquid state during and after churning. I’m not sure what could have happened! Ice cream maker on the fritz, perhaps?
I sure hope not! I did get in touch with Cuisinart though, so fingers crossed. Thanks for the reply!
Jess, one time mine didn’t solidify and I figured it wasn’t cold enough so I removed it from the machine and put it in the freezer for about 30 minutes. That solved the problem. I was probably in such a hurry to make it that I didn’t let it get cold enough in the fridge first…lol!
I made this a few weeks ago and it is insanely good! I paired it with an Apple Caramel Crumb pie that I make every year and it was amazing. Every recipe from A Perfect Scoop is just that, PERFECT!
I dont know if you know this desert but it’s very typical here in portugal… it’s the so called cream milk, or crema catalana (the spanish version of it).. in portugal it’s also usually made with cinammon on top, instead of the caramelized sugar, and it’s the way i love it the most. It’s a winter desert… and today i’ve made this one… this is the summer version of cream milk, tastes exactly like it! love it, thanks for this lovely ice cream :D
I have the ice cream mixture in the ice cream maker right now and OMG!! I am sooo excited because I just took a taste and it is AMAZING! So easy too!
Yay! I love how subtle yet clean and fresh tasting the flavor is. I’m glad you like it!
Wow…the pairings for that are endless. I was thinking about how amazing it would be as the middle of an ice cream sandwich. Any kind of cookie would work. It sounds so refreshing and looks wonderful.
This looks great. I think it would perfect for my scratchy throat. Thanks for sharing.
I love cinnamon ice cream, and this one looks delcious! Beautiful photos too:)
Putting this on my “must try list”. I made cinnamon gelato this weekend, and loved it!
How delicious! I love this
Yum! I want this ice cream on something made with pumpkin. Really anything pumpkin would do… :) I am sooo ready for fall!
Hot & Sweet Tasty Cinnamon Ice Cream
Yum!
Back home there’s a place that makes “apple spice” ice cream and I’ve been searching for a recipe since I don’t live there anymore. Do you think the apples could be incorporated into this recipe during the freezing process? Or maybe use applesauce?
Hi Tanya, Apple spice ice cream sounds awesome! I would probably use about 3 apples, then peel/core/dice and saute over medium heat for about 10 minutes, until soft and cooked through. Let them cool, then run through a food processor or blender and stir into the cream mixture after the custard has been pressed through a sieve. Then just proceed with the rest of the recipe. If you try it, let me know how it turns out!
I wish I had that bowl of heaven right now! Thanks for sharing:)