Cinnamon Caramel Ice Cream
Indulge in the luxurious decadence of homemade Cinnamon Caramel Ice Cream, a creamy dessert that perfectly balances warmth and sweetness with every bite. This rich and velvety ice cream features a cinnamon-infused custard base made from fresh cream, milk, and egg yolks, skillfully thickened to achieve a silky texture. The highlight of this recipe is the luscious ribbons of homemade caramel, crafted with rich dark brown sugar, butter, and a hint of salt for a tantalizing sweet-salty contrast. Each layer of this frozen treat is swirled to perfection, creating an irresistible blend of flavors in every scoop. Perfect as a standalone dessert or paired with warm apple pie, this recipe is a must-have for cinnamon lovers and caramel enthusiasts alike. Treat your taste buds to this gourmet frozen delight with just 30 minutes of prep time! Keywords: cinnamon caramel ice cream, homemade ice cream, caramel swirl, cinnamon dessert, frozen dessert recipe.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 5 large Egg yolks
- 2 teaspoons Ground cinnamon
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter
- 0.5 cup Dark brown sugar
- 0.5 cup Heavy cream (for caramel)
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine 2 cups of heavy cream and 1 cup of whole milk. Heat on medium until the mixture is warm but not boiling, stirring occasionally.
Whisk 0.75 cup of granulated sugar and 5 large egg yolks in a mixing bowl until the mixture is pale and thick.
Gradually add the warm milk and cream mixture to the egg yolk mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon (approximately 170°F or 77°C).
Remove the saucepan from heat and stir in 2 teaspoons of ground cinnamon and 1 teaspoon of vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl and let it cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight, to chill completely.
While the custard chills, make the caramel swirl. In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat.
Add 0.5 cup of dark brown sugar and 0.5 cup of heavy cream to the saucepan. Stir until the sugar has dissolved, then let it simmer for 2-3 minutes until slightly thickened.
Stir in 0.25 teaspoon of salt and remove from heat. Transfer the caramel to a heatproof container and let it cool completely before using.
Once the custard is chilled, churn it in an ice cream machine according to the manufacturer's instructions until it reaches a soft-serve consistency.
Layer the churned ice cream into a freezer-safe container, alternating with spoonfuls of the caramel sauce to create swirls. Be careful not to overmix to preserve the swirled effect.
Cover the container with plastic wrap or a lid and freeze for at least 4 hours, or until firm.
Scoop and serve your Cinnamon Caramel Ice Cream, and enjoy!
Nutrition Facts
Calories |
3685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.0 g | 329% | |
| Saturated Fat | 149.4 g | 747% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1628 mg | 543% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 288.5 g | 105% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 281.0 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 651 mg | 50% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 693 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
