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Ultimate Cinnamon Ice Cream Recipe

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Cinnamon Ice Cream is a delightful dessert that brings together the rich, creamy texture of ice cream with the warm, comforting spice of cinnamon. This unique flavor offers a perfect balance of smooth sweetness and the cozy, aromatic essence of cinnamon, making it a perfect treat for all seasons. Whether you’re enjoying it on its own, as a topping for warm pies, or paired with other desserts, cinnamon ice cream provides a comforting indulgence that is both familiar and exciting. Its velvety consistency and subtle spice create a delightful experience that will leave you craving more.

Cinnamon Ice Cream

Cinnamon Ice Cream Recipe

Ingredients for Cinnamon Ice Cream

  1. Heavy Cream (2 cups)
    • Heavy cream is the foundation of this ice cream’s rich and creamy texture. It adds the necessary fat content to give the ice cream its smooth, velvety consistency and helps to achieve that indulgent mouthfeel. It also contributes to the overall flavor richness.
  2. Whole Milk (1 cup)
    • Whole milk balances the richness of the heavy cream and provides a creamy base without being too heavy. It helps to create a light yet creamy texture while contributing to the smoothness of the ice cream.
  3. Granulated Sugar (3/4 cup)
    • Sugar is essential to sweeten the ice cream and helps with its freezing process. The sugar dissolves easily in the cream and milk mixture, ensuring a smooth consistency. You can adjust the sweetness according to your personal taste.
  4. Ground Cinnamon (2 teaspoons)
    • Ground cinnamon is the star ingredient in this recipe. It imparts the warm, comforting flavor that defines cinnamon ice cream. The amount can be adjusted based on how strong you prefer the cinnamon flavor, but 2 teaspoons typically offer a balanced, aromatic taste.
  5. Vanilla Extract (1 teaspoon)
    • Vanilla extract adds a subtle depth of flavor, enhancing the overall richness of the ice cream. It complements the cinnamon and brings out the sweet, aromatic profile, making the ice cream taste more rounded and complete.
  6. Egg Yolks (optional, 4 large)
    • Egg yolks are used in the custard-style base of the ice cream to create a smoother, richer texture. They help to emulsify the mixture, giving the ice cream its creamy consistency. If you prefer a no-cook, simpler version, you can skip the egg yolks, though using them will elevate the texture and flavor.
  7. Salt (a pinch)
    • A small amount of salt enhances the sweetness and balances the flavors. It also helps to improve the overall texture by lowering the freezing point, making the ice cream softer and easier to scoop.

These ingredients come together to create a luscious cinnamon ice cream with a comforting flavor and an indulgent texture that’s sure to please any dessert lover.

Cinnamon Ice Cream Recipe

Instructions for Cinnamon Ice Cream

  1. Combine Dairy and Cinnamon

    • In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, and 3/4 cup of granulated sugar.
    • Place the saucepan over medium heat, stirring occasionally to help the sugar dissolve and the cream and milk come together.
    • Once the mixture begins to steam and small bubbles appear around the edges, add 2 teaspoons of ground cinnamon. Continue to stir until the cinnamon is fully dissolved and the mixture is smooth. Be careful not to let it boil, as this can affect the texture of the ice cream.

  2. Whisk the Egg Yolks (Optional for Custard-Style)

    • While the cream mixture is warming, whisk 4 large egg yolks in a separate bowl until they are smooth and slightly thickened. This step is only necessary if you’re making a custard-style ice cream, which results in a creamier, richer texture.
    • If you prefer a simpler, no-cook version, you can skip this step and move on to the next one.

  3. Temper the Egg Yolks

    • Gradually pour about 1/2 cup of the warm milk mixture into the egg yolks while whisking constantly. This process is called “tempering” and prevents the eggs from curdling when combined with the hot mixture.
    • Once the egg yolks are warmed up, slowly pour the tempered yolks back into the saucepan with the remaining milk and cream mixture, stirring constantly.

  4. Cook the Mixture (Custard-Style)

    • Continue to cook the mixture over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula. This will help the custard thicken without forming lumps.
    • After about 5–7 minutes, the mixture should be thick enough to coat the back of the spoon. To test this, run your finger through the mixture on the spoon – it should leave a clear trail. Do not let the mixture boil.
    • Once the custard has thickened, remove the saucepan from the heat.

  5. Strain the Mixture

    • To ensure a smooth texture, pour the mixture through a fine mesh strainer into a clean bowl. This will remove any cooked egg bits or undissolved cinnamon, leaving you with a silky-smooth base.

  6. Cool the Base

    • Allow the custard mixture to cool to room temperature, then cover and refrigerate it for at least 2–3 hours or overnight. Chilling the mixture is essential for a smooth ice cream texture, as it helps to prevent ice crystals from forming during the churning process.

  7. Churn the Ice Cream

    • Once the mixture is chilled, pour it into an ice cream maker. Follow the manufacturer’s instructions for your specific machine. Usually, the churning process takes 20-30 minutes, during which the ice cream will thicken and become creamy.
    • If you prefer a firmer texture, you can stop the churning process once it reaches a soft-serve consistency or continue to churn until it becomes thicker.

  8. Freeze the Ice Cream

    • After churning, transfer the cinnamon ice cream into an airtight container. Use a spatula to smooth the top and press out any air pockets.
    • For a firmer consistency, place the container in the freezer for 2–4 hours to allow the ice cream to fully harden.

  9. Serve and Enjoy

    • Once the ice cream has frozen to your desired firmness, it’s ready to serve! Scoop it into bowls or cones and enjoy the creamy, cinnamon-flavored treat.
    • Optionally, garnish with a sprinkle of cinnamon or a drizzle of caramel sauce for an extra special touch.

Enjoy your homemade cinnamon ice cream, perfect for any occasion!

Cinnamon Ice Cream

Cinnamon Ice Cream Recipe

This cinnamon ice cream recipe combines the rich, creamy texture of dairy with the warm, aromatic spice of cinnamon for a comforting treat. Made with heavy cream, whole milk, sugar, and cinnamon, it’s easy to prepare with or without egg yolks for a custard-style base. After cooking and chilling the mixture, churn it in an ice cream maker to create a smooth, velvety dessert. Serve on its own or with warm pies for a cozy indulgence that will please any cinnamon lover.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 3 hours
Course Dessert
Cuisine American, European
Servings 4 People
Calories 2194 kcal

Equipment

  • Medium Saucepan:
  • Whisk
  • Fine Mesh Strainer -
  • Mixing Bowls:
  • Wooden Spoon or Heat-Resistant Spatula
  • Ice Cream Maker
  • Airtight Container
  • Spatula:

Ingredients
  

  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • ¾ cup Granulated Sugar
  • 2 tsp Ground Cinnamon
  • 1 tsp Vanilla Extract
  • 4 large Egg Yolks (optional)
  • Salt a pinch

Instructions
 

  • Combine Milk, Cream, and Sugar
    In a medium saucepan, mix 2 cups of heavy cream, 1 cup of whole milk, and 3/4 cup of granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot (but not boiling). Add 2 teaspoons of ground cinnamon and stir until well combined.
  • Whisk the Egg Yolks
    In a separate bowl, whisk 4 large egg yolks until smooth. Gradually add about 1/2 cup of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
  • Cook the Custard
    Slowly pour the tempered egg yolks back into the saucepan with the remaining milk mixture. Stir continuously over medium heat until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Remove from heat.
  • Strain the Mixture
    Pour the custard mixture through a fine mesh strainer into a clean bowl to remove any cooked egg bits. Let the mixture cool to room temperature, then cover and refrigerate for 2-3 hours or overnight.
  • Churn and Freeze
    Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes). Transfer the churned ice cream into an airtight container and freeze for 2-4 hours until firm. Serve and enjoy!

Notes

  1. Chill the Mixture
    Make sure the custard mixture is completely chilled before churning. This helps the ice cream develop a smooth, creamy texture and reduces the risk of ice crystals forming.
  2. Egg Yolks (Optional)
    The recipe can be made with or without egg yolks. Using egg yolks creates a richer, custard-style ice cream, while skipping them will give you a lighter, simpler texture.
  3. Do Not Boil the Milk and Cream
    Avoid bringing the milk and cream mixture to a full boil. Heating it to a simmer or just below a boil is enough. Boiling can cause the mixture to separate, affecting the texture of the ice cream.
  4. Straining is Essential
    Straining the custard after cooking removes any undissolved cinnamon particles or curdled egg bits, ensuring a smooth, creamy base.
  5. Churning Time
    The ice cream’s texture will improve with the full churning time recommended by your ice cream maker’s instructions. Be patient and churn until it reaches a soft-serve consistency before transferring it to the freezer.
  6. Storage
    Homemade ice cream tends to harden in the freezer. To make scooping easier, let it sit at room temperature for a few minutes before serving. Store the ice cream in an airtight container to prevent freezer burn.
  7. Flavor Adjustments
    Feel free to adjust the cinnamon level based on your personal preference. You can also add a pinch of nutmeg or a dash of vanilla extract to enhance the flavor profile.
By following these important notes, you’ll ensure a successful and delicious batch of cinnamon ice cream every time!
Keyword Cinnamon Ice Cream Recipe

Tips for Making the Perfect Cinnamon Ice Cream

  1. Use Fresh Cinnamon
    • For the best flavor, use fresh ground cinnamon. Old or stale cinnamon can lose its aromatic oils, resulting in a less vibrant flavor in your ice cream. If you have a spice grinder, grinding whole cinnamon sticks can also enhance the flavor.
  2. Adjust the Cinnamon Level
    • The amount of cinnamon can be adjusted depending on how strong you want the flavor. Start with 2 teaspoons as the base, but feel free to add more if you enjoy a bolder cinnamon taste.
  3. Avoid Boiling the Mixture
    • When heating the milk and cream, make sure not to bring it to a full boil. Boiling can alter the texture of the ice cream and cause the mixture to separate. Heat until it’s just steaming with small bubbles forming at the edges.
  4. Use a Fine Mesh Strainer
    • Straining the mixture after cooking ensures a smooth and creamy ice cream base. It removes any curdled egg bits and undissolved cinnamon, resulting in a silky texture.
  5. Chill the Mixture Thoroughly
    • Make sure the custard base is completely chilled before churning. This step is essential for achieving a creamy, smooth texture and helps reduce the risk of ice crystals forming.
  6. Don’t Skip the Churning Process
    • Churning is key to creating a smooth and creamy texture. Be patient and follow your ice cream maker’s instructions carefully to achieve the right consistency.
  7. Customize Your Ice Cream
    • While cinnamon is the star ingredient, you can add extra flavorings like vanilla bean, a pinch of nutmeg, or even a little honey or maple syrup to enhance the sweetness and spice profile.
  8. For a Richer Custard
    • If you’re making a custard-style ice cream, make sure the egg yolks are fully incorporated and tempered before adding them to the milk mixture. This will ensure the eggs don’t curdle and will create a smooth, rich texture.
  9. Storage Tip
    • Homemade ice cream tends to harden quite a bit in the freezer. To make scooping easier, let the ice cream sit at room temperature for a few minutes before serving. You can also store it in smaller portions to minimize how long it sits out when serving.
  10. Topping Ideas
    • Cinnamon ice cream pairs beautifully with toppings like a sprinkle of cinnamon sugar, crushed graham crackers, or chopped toasted nuts. For extra indulgence, add a drizzle of caramel or chocolate sauce.

By following these tips, you can make cinnamon ice cream that’s creamy, flavorful, and perfect for any occasion!

Conclusion

Cinnamon ice cream is a perfect blend of creamy texture and comforting spice, making it an irresistible treat for cinnamon lovers. With its smooth base and the warm, aromatic flavor of cinnamon, this homemade ice cream is sure to delight your taste buds. Whether enjoyed on its own or paired with warm desserts like apple pie or cinnamon rolls, it adds a cozy touch to any meal or celebration.

Making cinnamon ice cream at home is easier than you might think. By following the simple steps and using quality ingredients, you can create a rich and velvety dessert that rivals any store-bought version. The combination of heavy cream, whole milk, sugar, and cinnamon creates a luscious texture and flavor that will have you coming back for more.

Once you’ve made this delicious cinnamon ice cream, you’ll never want to go back to store-bought versions. With the option to customize the recipe with additional spices or toppings, it’s a versatile dessert that can be enjoyed year-round. Whether you’re hosting a dinner party or simply treating yourself, this cinnamon ice cream will be a crowd-pleaser that brings warmth and sweetness to every scoop.

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