Cinnamon Ice Cream
This cinnamon ice cream is pure magic, cool and creamy for summer, but with just enough cozy spice to ease you into fall. It’s made with a handful of simple ingredients you probably already have in your kitchen, and comes together with almost no fuss. I promise you’re going to want to put it on everything.
Equipment
- Ice Cream Maker
- Measuring cups and spoons
- Saucepan
- Fine Mesh Strainer (optional)
Ingredients
- 1.5 cups heavy cream
- 1.5 cups whole milk
- ⅔ cups white granulated sugar Can substitute with brown sugar.
- 4 egg yolks
- 2 teaspoon ground cinnamon
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Separate the 4 egg yolks and place them in a mixing bowl with the ground cinnamon and vanilla extract. Whisk together, then set aside.
- In a medium saucepan, combine 1.5 cups whole milk, 1.5 cups heavy cream, ⅔ cup sugar, and a pinch of salt. Whisk over medium heat until the sugar has dissolved and the mixture is warm, but not scalding. Then reduce the heat to low.
- Temper the eggs by removing about 1 cup of the warm cream mixture and very slowly pour it into the bowl with the egg yolks while whisking continuously.Then very slowly pour the tempered egg mixture back into the saucepan, whisking constantly.
- Turn the heat up to medium and cook the ice cream base, while continuing to whisk frequently, until it reaches 170°F. *be careful not to take it too much above 170 F as it can curdle*Then immediately remove from heat and pour into a heat-safe container. Cover the container and refrigerate for at least 4 hours or overnight to chill.
- Once the custard has chilled completely, give it a stir and pour it into your ice cream maker.Churn according to the manufacturer’s instructions, usually around 20 minutes, until the texture is thick and creamy.
- You can serve the ice cream immediately as soft-serve, or transfer it to an airtight container and freeze for a few hours to firm up. Then scoop, serve, and enjoy!
Tried this recipe?Let us know how it was!