Cinnamon Ice Cream

Luscious, creamy and very cinnamon forward! I made this ice cream for the first time back in 2024 for my good friend Marina’s birthday at one of our weekly canasta birthday events. I served on top of a Mexican Chocolate cake. Click on the link below to get the cake recipe. It was pretty tasty!

https://cookwithcindy.com/2024/09/29/mexican-chocolate-cake-with-cinnamon-frosting/

This time I made it for our Thanksgiving dessert on top of a beautiful apple pie from Zula’s restaurant here in Nogales. Thanks again, Rudy!

Ice cream is easy to make and this recipe is no exception. I like to make it over 2 days so start by making the custard base. Not all ice creams begin with a custard, but many do. In a small bowl whisk 2 large eggs. Set aside. In a medium saucepan over medium heat, stir together 1 cup white granulated sugar, 1 cup half and half and 1/2 cup whole milk.

When the mixture begins to simmer, remove from the heat and very slowly, in a steady stream, whisk half of the hot milk mixture into the eggs. This is called tempering and you do it to warm up the eggs so they don’t begin to cook as you add the warm cream/milk mixture.

Next pour the egg mixture back into the saucepan and stir in 1/2 cup heavy cream and another 1/2 cup of whole milk. Cook over medium-low heat, whisking constantly until the mixture is thick enough to coat the back of a spoon; approximately 10 minutes. I prefer to take its temperature as you don’t want to overcook the custard or your ice cream will have a heavy, dense, unpleasant texture. So when the custard reaches 170 degrees it is done. This takes out all the guess work.

Remove from the saucepan and add 1 tsp. vanilla extract or vanilla paste and 2 heaping teaspoons of cinnamon. I like to use a good quality Vietnamese cinnamon like this one from Costco. It is right-priced and very flavorful.

Cover with plastic wrap to keep a skin from forming on the custard and refrigerate overnight.

You can chill for a few hours and churn same day, but by doing it over 2 days the whole process is much easier.

Pour the cooled custard mixture into an ice cream maker and churn approximately 20 to 30 minutes or according to the manufacturers instructions.

We are attempting to train Lily NOT to go onto the counter, but she is so curious and was very interested in watching this ice cream churn that I couldn’t resist allowing her to observe.

Once the ice cream has churned pour it into a glass freezer bowl, cover and let it sit in the freezer for a couple of hours. My husband, Jerry loves to help me clean up after making ice cream!

Christmas is less than 2 weeks away so Christmas cookies begin next week. I have some fun, new recipes to try and will be sharing with you soon!

Click on the photos in the gallery to enlarge. 

Print Pin

Cinnamon Ice Cream

Luscious, creamy and very delicious. Packed with cinnamon flavor!

Ingredients

• 1 cup White, granulated sugar
• 1 cup Half and Half
• 1 cup Whole milk, divided in half
• 2 large Eggs, beaten
• 1/2 cup Heavy whipping cream
• 1 tsp. Vanilla extract or vanilla paste
• 2 tsp. Cinnamon, heaping teaspoons

Instructions

• In a small bowl, whisk the eggs. Set aside.
• In a medium saucepan over medium-low heat, stir together the white sugar, half and half and 1/2 cup of milk.
• When the mixture begins to simmer, remove it from the heat and very slowly, in a steady stream whisk half of the warm mixture into the beaten eggs.
• Pour the egg mixture back into the saucepan and stir in the heavy cream and remaining 1/2 cup of milk. Cook over medium-low heat, whisking constantly until the mixture is starting to thicken and temperature reaches 170 degrees; about 10 minutes.
• Remove the saucepan from the heat and stir in vanilla and cinnamon. Pour the ice cream base into a bowl and cover with plastic wrap to avoid a skin from forming. Refrigerate until completely cool or overnight.
• Pour the cooled mixture into an ice cream maker and churn approximately 30 minutes or according to manufacturers instructions.
• Once the ice cream has finished churning, move it into a glass bowl, cover and freeze for a couple of hours before serving.
• Take out of the freezer about 10 minutes before scooping.