Cinnamon Ice Cream

Homemade cinnamon ice cream with a custard base, cream, milk, sugar, and cinnamon.

  • Yield: Makes about 1 quart.


  • 2 teaspoons of ground cinnamon
  • 1 cup of whole milk
  • 3/4 cup of sugar
  • 1/2 teaspoon of salt
  • 2 cups of heavy cream
  • 6 egg yolks


1 Place the cinnamon in a small, dry skillet, over low heat. Keep the skillet moving just until the cinnamon becomes fragrant. Take off heat (note that too long in the pan will burn the cinnamon).

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2 Warm the milk, sugar, salt and cinnamon and 1 cup of the cream in a medium saucepan over medium heat whisking to incorporate the cinnamon into the liquid.

3 While the milk mixture warms set a bowl over another bowl filled with ice. Place the remaining cup of cream into the now chilling bowl and set a mesh strainer on top.

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4 In a separate bowl whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to avoid the eggs scrambling. Pour the mixture back into the saucepan.

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5 Stir the mixture constantly over medium heat with a wooden spoon or heat proof spatula, scraping the bottom as you stir. When the custard becomes thick until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run.

6 Pour the custard through the strainer into the cream. Stir until cool over the ice bath.

8 Chill the mixture thoroughly and then place in your ice cream maker according to the manufacturer's instructions.

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  • Cassie

    Have you ever made ice cream with dry ice rice pellets? I am curious if the texture changes for better or is just a fun experiment.

  • Ruth

    Amazing!!! I made this to go with an apple pie. It was a perfect combination. Gorgeous ice cream. Thanks for the recipe.

  • Mark

    If you’re really into ice cream consider buying an ice cream machine that has a built-in compressor. Making ice cream becomes so much easier. They are really miniature freezers.

    I have one that can do 2 quart batches but it works better with 1 to 1 1/2 quarts.

    One thing you have to be careful about with ice cream machines with compressors. You can’t just flip the compressor switch on and off. You have to wait about 5 minutes before turning the compressor back on or you could damage the machine.

    The hardest part becomes heating and straining the custard mixture. Once you pour the mix into the machine you just flip the switches on and sit back.

    Things like Oreo bits you have to add at the very end. Only enough churns to mix in the cookie chunks…a few seconds. Go too long and the cookies start to dissolve into the ice cream.
    Fruits or berries would not be as much of an issue.

    To be honest though, while making ice cream is fun, store bought is actually much cheaper. The manufacturers have an economy of scale that you just can’t touch.
    Store bought is more likely to have thickeners and emulsifiers. Home made…won’t have those extras unless you add them.

    Heavy cream and vanilla can get expensive.

  • Kathy

    This was my first attempt at making homemade ice cream. I was fearful of “tempering” the eggs. However, the directions were so well written that I need not be frightened. The recipe was the reason I bought an Ice Cream maker. I chilled the ingredients for 6 hours after cooking. I also chilled the ice cream container along with the bowl in the freezer overnight. I added mini chocolate chips. This ice cream is absolutely delicious.

  • guest

    I made the ice cream today. I didn’t eat it yet, but it’s probably gonna taste amazing!

  • Breanna

    I got a Cuisanart ice cream maker for Christmas and just made this yesterday. WOW! Very rich and creamy. I’ll definitely be making this again.


  • Gokul

    I tried this many times with different flavors. It’s hard to find good quality Cinnamon here in USA. The taste of ICE cream changes with the taste of Cinnamon.The best I found so far is on eBay.

    Also add some ginger powder (very little). That gives a nice aroma.

  • Simone

    I just made a batch. So good!

    I did reduce the sugar by about 1/4 and it’s still plenty sweet for myself so next batch I will reduce it even more. Upped the cinnamon though as there’s no such thing as too much cinnamon in my book.

    The first spoonful really does mess with your brain a little bit… I definitely get the hot/cold trick you mentioned.

  • Rebekah

    Hi there! thanks for the recipe. I loved the amount of salt to it, the contrast is perfect. Both me and my husband felt as though the ice cream pretty much coats your mouth & throat, I assume that is because of the amount of cream? Could I reduce the amount of cream and up the amount of milk?

    Yes, but it will be a bit more icy with the reduction of fat. ~Garrett

  • Nicole

    How can I make this with cinnamon sticks?

    Do a long steeping with the liquids. I would suggest, however, using ground cinnamon as stated in the recipe. ~Garrett

  • Kocinera


    I just tried this out and was blown away! This stuff is beyond delicious! Thanks for such a great recipe!

  • Hana

    I made this yesterday! It was delicious and very creamy. I don’t have a machine, but I just waited for the custard to freeze, and then I used a hand beater to break it, put it in the freezer again for a couple of hours and voila :). Thank you! I’m gonna use this as a base for other ice cream flavors.

    • Mark

      Not really sure if it matters but I would think the churning action of the machine would add some air and possibly change the texture. You may be missing something by simply freezing the custard.

      The shake machines at fast food joints are designed to add air. Buy a shake at your favorite fast food place. Note how filled the cup is and then put it into the fridge overnight. In the morning you’ll think that somebody snuck into the fridge overnight and drank about a third of your shake while you were sleeping and dreaming about ice cream.

      Same idea with toilet paper…they put those little texture patterns into the paper to add air to the roll. You are getting less paper by weight but the roll appears to be the same size.

      Just to be clear, I am not advocating eating toilet paper. : )

  • Leigh Ann

    You say to put the mixture in the ice cream maker according to instructions. When I’ve made homemade ice cream before, I’ve made a base mixture, put it in the freezer, then filled it to the line with milk. Should milk be added to this in the freezer or is it complete as it is?

    Just make the recipe as you see it, then put it into your machine. ~Garrett

  • Matt L.

    I love cinnamon ice cream! This post has me wanting to make it again very soon. When I do make mine, I add a little freshly-grated nutmeg to the cinnamon and it makes it taste even better.

  • Andrea

    I just served up the first bowl of this ice cream. My husband loves it because it tastes like Hot Tamales candies. I’m not a fan of those, so it turns out that I also didn’t like the cinnamon ice cream. Different strokes for different folks!

  • yasaman

    I have not an ice cream maker, what can I do?

    See the link at the bottom of the post on how to make ice cream without a machine. ~Garrett

  • Anna

    Mmm, I love homemade ice cream. I love the taste of cinnamon, too, so I just made up a batch, but I tweaked it (a lot) to suit my preferences/health perspective. I actually view well-made ice cream with as a health food, not a sinful indulgence, as long as the sugar content is kept low and the ingredients are high quality and nutrient-dense.

    In addition to reducing the sugar content to a scant half cup, I didn’t cook the ice cream base; not only is it faster to assemble (fewer steps, less to wash, & no cool-down time), I prefer to keep the yolks raw (I get great “backyard eggs” from a neighbor’s coworker and trust their safety). I also used fresh raw whole milk and cream instead of processed commercial dairy (sometimes I use live culture whole milk yogurt instead, esp with fruit flavored ice cream). The probiotics in raw dairy and live culture yogurt assure there is plenty of the enzyme lactase that lactose-intolerance folks lack (lactase breaks down the lactose milk sugar).

    I also like to whip the heavy cream slightly before folding it into the other ingredients; the incorporated air increases the volume slightly, and the hardened ice cream is much easier to scoop a day after it has been in the freezer (my deep freeze is set very cold at around 0°F due to the meat I also store there.

    I use a Kitchenaid Ice Cream freezer accessory. While I still have keep a space avail to store the freezer bowl in the freezer, I don’t have to store another machine base in a cabinet.

    • Mark

      Depending on what state you live in, it may be illegal to sell unpasteurized milk. That could include the farmer selling it to you.

      Also, it’s very rare (unheard of?) for US farmers to vaccinate their chickens against salmonella. So salmonella could be in the yolks even if not on the shells. If you don’t cook the custard the salmonella will potentially be in your ice cream.

      So by using raw milk and not cooking the custard you are taking some amount of risk.
      You should be cooking the “custard” to 170 degrees and not relying on coating the spoon.

      Pasteurization does negate the effect of some enzymes but I have not seen lactase mentioned. This study from Stanford says people with lactose intolerance still need to be careful, even with raw milk.


      From the FDA article…

      ” There is no indigenous lactase in milk.”
      “…raw milk does not contain probiotic organisms. “

      IMO, people with lactose intolerance will have issues regardless of whether their milk is raw or pasteurized.

      Cook your custard base to 170F.

  • James

    To make this recipe really “over the top,” include a small shot of apple schnapps in the mix.

    I like the way you think, James. ~Garrett

  • Ophelia

    YUM, this looks great! I’ve got my ice cream maker bowl in the freezer right now, so I’m ready to go!

    Question though – the instructions say to avoid “scrambling” the egg yolks. Do you mean “cooking”? The yolks are already scrambled, or mixed, right??

    By scrambling I mean than when you temper the eggs if you add too much too quickly the eggs won’t incorporate but will rather cook as you have noted. I say scrambling as it offers a visual of what to look for if you think the tempering has gone awry. =) ~Garrett

  • Sandy Ewald

    Try sprinkling cinnamon on vanilla ice cream and stirring it in… instant gratification. I saw a friend’s husband do that in 1989 and we have been doing it ever since.

    Then why make homemade ice cream at all? There is so much satisfaction in this recipe and believe me, it has a richer flavor than just a sprinkle. ;) ~Garrett

  • [email protected] & Dreams

    I have made cinnamon ice cream several times and it’s one of my favorite flavors. Love the brown color of yours. Mine was beige.

  • Emily

    Wow this looks fantastic! I’ve been wanting to get an ice cream maker. Any that you recommend?

    The Cuisinart ones are wonderful. ~Garrett