Cinnamon Ice Cream

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

Cinnamon Ice Cream

Servings 1 quart
Prep 1 hour 15 minutes
Cook 20 minutes
Total 1 hour 35 minutes
Course:Dessert
Cuisine:American
Author: Michelle

This homemade ice cream is flavored with cinnamon

Ingredients:

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

Directions:

  1. 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. 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. 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. 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. 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%

Did you make this recipe?

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