Cinnamon Ice Cream Recipe

I absolutely love this recipe because it takes me back to those carefree summer days with the perfect blend of creamy sweetness and a hint of warmth from the cinnamon. Plus, the process of making it feels like a little culinary adventure, infusing my kitchen with mouthwatering aromas and a rewarding homemade vibe.

The welcoming and wonderful flavors of cinnamon are loved by me, and this ice cream is a perfect representation of that. I base the ice cream on a custard of 2 cups of heavy cream and 1 cup of whole milk.

The smoothness of the texture is the kind that makes people swoon. You could almost say the blending of 3/4 cup granulated sugar with 4 egg yolks makes the ice cream silky, except I think that would imply the sugar and yolks are the only reasons the ice cream has an inviting texture.

Ingredients

Heavy Cream:
Delivers a thick, smooth consistency with a lot of fat.

Whole Milk:
Increases creaminess; provides proteins and a good source of calcium.

Granulated Sugar:
Adds sweetness to the ice cream; yields carbohydrates.

Vanilla Extract:
Improves taste with scented vanilla accents.

Ground Cinnamon:
Brings warmth, spices, and flavor; is full of antioxidants.

Egg Yolks:
Provide a smooth, custardy texture; rich in protein.

Ingredient Quantities

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoons ground cinnamon
• Pinch of salt
• 5 large egg yolks

Instructions

1. In a medium saucepan over medium heat, mix the heavy cream, whole milk, 1/2 cup of sugar, vanilla extract, ground cinnamon, and a very small amount of salt. You can use the stirring tool of your choice, but a simple spatula works well to keep the mixture moving and ensure it heats evenly. You want the mixture hot and well combined, but you do not want it to boil—you can safely bring it close to the boiling point but then need to pull it back before it actually boils.

2. In another bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar until the mixture is thick and pale.

3. In a slow and steady manner, add approximately 1/2 cup of the hot cream mixture to the egg yolks to temper them, all the while whisking the yolks and cream together.

4. Put the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, and stir constantly.

5. Stir the mixture continuously with a wooden spoon while cooking it over low heat. You want it to thicken to the point where it will coat the back of the spoon; if you reach the point where it’s boiling, you’ve gone too far.

6. Take the custard off the heat and push it through a fine-mesh sieve into a clean bowl, all to leave behind any coagulated bits of egg that might be in the custard.

7. Cool the custard to room temperature, then cover it with plastic wrap. Press the plastic wrap directly onto the surface to prevent a skin from forming.

8. The custard must be cooled completely, and that takes time. Refrigerate the custard for at least 4 hours, or until thoroughly chilled.

9. When the mixture is cold, pour it into an ice cream maker and churn according to the manufacturer’s instructions.

10. Scoop the blended ice cream into a container; cover it with a lid. Freeze the ice cream for at least 4 hours or until firm. After the firming period, it is now ready to be served, in whatever manner you see fit.

Equipment Needed

1. Medium saucepan
2. Spatula
3. Whisk
4. Bowl
5. Wooden spoon
6. Fine-mesh sieve
7. Clean bowl
8. Plastic wrap
9. Ice cream maker
10. Container with lid

FAQ

• Q: Can I use a different type of milk for this recipe?A: You can use a lower-fat milk instead of whole milk, but the ice cream may turn out less creamy.
• Q: How do I prevent the egg yolks from curdling in the mixture?To prepare the egg yolks, temper them by slowly whisking in the hot cream mixture to gradually increase their temperature.
• Q: Can I use a cinnamon stick instead of ground cinnamon?Cinnamon in ground form is recommended for even distribution of flavor. If using a stick, infuse it in the milk and cream and then discard it.
• Q: Is it possible to make this recipe without an ice cream maker?Yes, put the mixture in a wide, shallow pan and place it in the freezer. At 30-minute intervals, use a fork to scrape the freezing mixture and stir it. Repeat until the mixture is set.
• Q: How long can I store the cinnamon ice cream?A: For best taste and texture, store in an airtight container in the freezer for up to 2 weeks.
• Q: Can I add mix-ins like chocolate chips or nuts?Definitely! Incorporate them in the final moments of churning for uniformity throughout.

Substitutions and Variations

Substituting coconut cream for heavy cream makes a rich, delicious alternative that is perfect for dairy-free lovers.

1. Use 2 cups of coconut cream in place of the heavy cream.
Whole milk: For a lighter, vegan option, use 1 cup of almond milk.
Granulated sugar: Substitute with 3/4 cup of maple syrup or honey for a natural sweetener.
Vanilla extract: For a different flavor profile, use 1 teaspoon of almond extract.
Ground cinnamon: Swap in 1 1/2 teaspoons of pumpkin pie spice for a complex, layered spice experience.

Pro Tips

1. Use a Candy Thermometer While heating the cream mixture in the saucepan, use a candy thermometer to monitor the temperature closely. This will help you ensure that the mixture doesn’t exceed 180°F (82°C), which prevents accidental boiling and curdling of the eggs.

2. Chill the Bowl Before transferring the custard to the ice cream maker, chill the bowl you’re using for the ice cream machine in the freezer for about 15-20 minutes. This helps the mixture start the churning process at a cooler temperature, leading to a smoother final texture.

3. Add Mix-ins Carefully If you want to add mix-ins like chocolate chips or nuts, add them in the last few minutes of churning in the ice cream maker to ensure they are evenly distributed but not crushed.

4. Use a Fine-Mesh Sieve For an extra smooth texture, consider using a double layer of cheesecloth over the fine-mesh sieve when straining the custard. This can help catch any small bits of egg or spices, leaving you with a silky base.

5. Flavor Infusion For a deeper cinnamon flavor, consider steeping a cinnamon stick in the cream mixture while heating. Remove it before tempering the eggs. This allows the cinnamon flavor to infuse more thoroughly into the base.