Cinnamon Ice Cream

This homemade ice cream is flavored with cinnamon

Course Dessert
Cuisine American
Prep 1 hour 15 minutes
Cook 20 minutes
Total 1 hour 35 minutes
Servings 1 quart
Calories 2669 kcal
Author Michelle


  • 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
US Customary - Metric


  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 Facts
Cinnamon Ice Cream
Amount Per Serving
Calories 2669 Calories from Fat 1863
% Daily Value*
Fat 207g318%
Saturated Fat 122g763%
Cholesterol 1653mg551%
Sodium 359mg16%
Potassium 777mg22%
Carbohydrates 181g60%
Fiber 1g4%
Sugar 163g181%
Protein 31g62%
Vitamin A 8690IU174%
Vitamin C 2.9mg4%
Calcium 736mg74%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.