Homemade Cinnamon Ice Cream
Indulge in the rich, creamy delight of Homemade Cinnamon Ice Cream, a recipe that elevates classic custard-based ice cream with the warm, aromatic flavor of ground cinnamon. Crafted with a velvety blend of heavy cream, whole milk, and egg yolks, this decadent treat is perfectly balanced with just the right touch of sweetness and a hint of vanilla. Meticulously prepared by tempering eggs and slowly thickening the mixture, this ice cream delivers a luscious texture that’s worth every step. Whether served on its own or as a dreamy pairing alongside pies, cakes, or warm apple crisps, this homemade creation transforms simple ingredients into a gourmet dessert experience. Perfect for cozy fall evenings or any time you crave a unique spin on ice cream, this recipe is as satisfying to make as it is to savor.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (3/8 cup). Heat the mixture over medium heat until it is steaming but not boiling, stirring occasionally.
In a medium bowl, whisk together the egg yolks, the remaining granulated sugar (3/8 cup), ground cinnamon, and salt until the mixture is smooth and slightly pale.
Gradually temper the egg mixture by slowly adding about 1/2 cup of the hot cream mixture into the bowl while whisking constantly. This prevents the eggs from cooking too quickly.
Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens and coats the back of the spoon. Do not let it boil. This process takes about 7-10 minutes.
Remove the saucepan from the heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight until thoroughly chilled.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 15-20 minutes.
Transfer the churned ice cream into an airtight container and freeze for an additional 2-3 hours to firm up before serving.
Enjoy your homemade cinnamon ice cream on its own or paired with your favorite desserts!
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 27.1 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 67 mg | 5% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 69 mg | 1% | |
*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.
