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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.
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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