Is it ice cream season yet? Time to pull out the ice cream maker! Please welcome Simply Recipes contributor Garrett McCord as he shares his recipe for cinnamon ice cream. We made it the other day and it was simply fabulous. ~Elise
When I was a kid, I assumed that cinnamon was the opposite of mint. I had reasoned that this was a basic and irrefutable rule of the universe.
Cinnamon possessed heat through spice as obviously evidenced via Red Hots candies and the warm sensation and flavor cinnamon imbued when I sprinkled it over applesauce or oatmeal.
It made logical sense that the heat of cinnamon was therefore the opposite of the chill inducing mint. Simply put: cinnamon = hot.
Why Cinnamon Belongs in Ice Cream
Now, as an adult, I find it to be an intriguing trick of the mind to make cinnamon ice cream. A chilly treat with a fragrant, spicy glow that sort of buries itself in your stomach and fans embers through your body.
Hot and cold all wrapped up into one frozen scoop! This ice cream is a wonderful alternative to vanilla when served with pie, cake, or stewed or fresh fruit.
Watch This Homemade Cinnamon Ice Cream Recipe
Want More Flavor?
Add some vanilla extract! About a teaspoon should do. Be sure to add it after Step 5 since the heat can diminish some of the vanilla flavor. You can also substitute the granulated sugar with brown sugar if you’re going for a brown sugar and cinnamon flavor.
Our Favorite Ice Cream Maker
Don’t have an ice cream maker but in the market for one? Check out our favorite model!
Other Ice Cream Recipes We Love
- Coffee Ice Cream
- Chai Ice Cream
- Butter Pecan Ice Cream
- No-Churn Pumpkin Spice Ice Cream
- Vegan Mint Chocolate Chip Ice Cream
Cinnamon Ice Cream
No ice cream maker? No problem. Follow this handy guide from David Lebovitz.
2 teaspoons ground cinnamon
1 cup whole milk
3/4 cup sugar
1/2 teaspoon salt
2 cups heavy cream, divided
6 egg yolks
Heat the cinnamon until fragrant:
Place the cinnamon in a small, dry skillet, over low heat. Keep the skillet moving just until the cinnamon becomes fragrant, just about a minute at the most. Remove from heat (note that too long in the pan will burn the cinnamon).
Warm the milk, sugar, salt, cinnamon, and 1 cup of cream:
In a medium saucepan over medium heat, heat the milk, sugar, cinnamon, and 1 cup of cream, whisking to incorporate the cinnamon into the liquid.
Chill the remaining cream over bowl of ice, and prepare strainer over bowl:
While the milk mixture warms, set a bowl over another bowl filled with ice. Place the remaining cup of cream into the now-chilled bowl and set a mesh strainer on top.
Temper the egg yolks, and add to cinnamon cream mixture:
In a separate bowl, whisk together the egg yolks. Slowly, pour the warm milk mixture into the egg yolks, whisking constantly to keep the eggs from cooking. Pour the mixture back into the saucepan.
Heat until the mixture thickens:
Stir the mixture constantly over medium heat with a wooden spoon or heat-proof spatula, scraping the bottom as you stir. Stir until the custard thickens and coats the back of a spoon. When you run your finger through the custard across the back of the spoon, the custard should not run.
Pour the custard through the strainer into the chilled cream:
Stir until combined and cooled over the ice bath.
Chill the mixture thoroughly and then process in your ice cream maker:
Process the ice cream mixture according to the manufacturer's instructions.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 16g||78%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 0g||1%|
|Total Sugars 22g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|