Cinnamon Ice Cream
Indulge in the creamy, spiced perfection of homemade Cinnamon Ice Cream, a luxurious treat that balances the warmth of ground cinnamon with the smooth richness of a custard-based dessert. Crafted with heavy cream, whole milk, and egg yolks, this ice cream boasts an irresistible velvety texture. The gentle infusion of cinnamon flavors the mixture, while vanilla extract adds a touch of sweetness. Perfect for cozy fall evenings or as a festive holiday dessert, this recipe transforms classic ice cream into something truly special. Serve it alongside warm apple pie or enjoy it by itself; every scoop delivers a perfect harmony of spice and creaminess. Ready in under 30 minutes of prep time, this impressive dessert is a must-try for anyone who loves bold flavors in every bite.
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Recipe Information
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 0.75 cup granulated sugar
- 1.5 tablespoons ground cinnamon
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 4 egg yolks
Instructions
In a medium saucepan over medium heat, combine the heavy cream, milk, and cinnamon. Stir to blend the cinnamon evenly.
Bring the mixture just to a simmer, then remove from heat and let it sit for about 10 minutes to cool slightly and allow the flavors to meld.
In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened, about 2 minutes.
Slowly add the warm milk and cream mixture to the egg yolks, whisking constantly to prevent the yolks from curdling.
Pour the mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F, 77°C on a thermometer). Do not allow it to boil.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg particles.
Stir in the salt and vanilla extract.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream to a lidded container and freeze for an additional 2-4 hours or until firm before serving.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 27.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 80 mg | 6% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 75 mg | 2% | |
*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.
