Saigon Cinnamon Ice Cream
Indulge in the warm, aromatic flavors of Saigon Cinnamon Ice Cream, a velvety frozen treat that combines the creamy richness of a custard base with the bold spice of Saigon cinnamon. Perfectly balanced with hints of vanilla and a whisper of salt, this recipe creates an unforgettable dessert that’s both comforting and delightfully unexpected. The homemade ice cream is crafted with a traditional custard technique, ensuring a smooth and luxurious texture that melts effortlessly on your palate. Whether served in a cone, a bowl, or paired with warm baked goods, this Saigon Cinnamon Ice Cream is a show-stopping addition to your dessert repertoire. Perfect for fall gatherings or any time you crave a sophisticated twist on a classic treat, this ice cream celebrates the warmth of cinnamon in every scoop.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 2 teaspoons Saigon cinnamon
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine heavy cream, whole milk, and half of the granulated sugar. Heat over medium heat, stirring frequently, until the mixture is hot but not boiling (around 175°F/80°C). Remove from heat.
In a mixing bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale yellow and slightly thickened.
While whisking constantly, slowly pour about 1/2 cup of the hot cream mixture into the egg yolks to temper them. Then, gradually whisk the tempered egg mixture back into the saucepan with the remaining cream.
Return the saucepan to medium-low heat and cook, stirring frequently with a wooden spoon or heat-resistant spatula, until the custard thickens and coats the back of the spoon (approximately 170-175°F/77-80°C). Do not let it boil.
Remove the custard from heat and stir in the Saigon cinnamon, vanilla extract, and salt until fully incorporated.
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 against the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to allow it to firm up before serving.
Serve the Saigon cinnamon ice cream in bowls, cones, or as a topping for your favorite desserts. Enjoy!
Nutrition Facts
Calories |
2565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 162.7 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 444 mg | 34% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 471 mg | 10% | |
*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.
