Cinnamon Ice Cream
Cinnamon Ice Cream is a sweet, rich, vanilla custard ice cream spiced with enough cinnamon to linger after each bite.
Until about 10 years ago, I’d never even heard of cinnamon ice cream, but once a friend mentioned it, it was stuck in my mind and I had to try making it the very next morning.
I’ve been making this ice cream ever since, and it’s become a fall favorite for all of us. Topping a warm dish of peach cobbler with a scoop of cold cinnamon ice cream is such a perfect pairing, you simply have to try it!
And it’s every bit as amazing over an old fashioned apple crisp or this Christmas cranberry pie.
Custard Ice Cream
This is a custard ice cream with eggs requiring a few minutes at the stove and the patience to let the ice cream base chill before freezing. That said, it is worth it. Let me reiterate that just in case you missed it.
This ice cream is completely worth the extra effort.
Cinnamon Ice Cream
Simmering the cinnamon and vanilla bean with the cream brings out a deeper flavor. While the eggs provide a richer, creamier vanilla ice cream base than cream and sugar on their own.
For any special occasion, this ice cream can not be beat! That said, I often make a Philadelphia-style cinnamon ice cream that is also delicious, and can be made in five minutes. While not quite as rich or creamy as this recipe, the quick and easy cinnamon ice cream is also a hit every time we’ve served it to guests.
French Ice Cream
You’ll need the following ingredients to make this recipe:
- milk
- sugar
- cinnamon stick
- vanilla bean
- kosher salt
- egg yolks
- heavy cream
- ground cinnamon
Cinnamon Ice Cream Recipe
Combine the milk, sugar, salt, cinnamon stick, vanilla bean seeds, and vanilla bean pod in a medium-sized saucepan over medium-low heat.
Whisk together and heat it until it is very hot, but not boiling. This should take about 5 minutes.
While the milk is warming, add the egg yolks to a large mixing bowl and whisk them vigorously, for 2 minutes, until they are lighter in color.
Remove the cinnamon stick and vanilla bean pod from the hot milk and discard.
Place the whisked eggs next to the stove and slowly drizzle in about ⅓ cup of the hot milk while constantly whisking. Repeat with another ⅓ cup of the hot liquid.
Slowly pour the egg and milk mixture into the saucepan with the remaining milk, while stirring with a spoon.
Stir and cook it for about 2-3 minutes, until the liquid is thick enough to coat the spoon.
Set a mesh strainer over a glass bowl and carefully strain the custard.
Add the heavy cream and the ground cinnamon to the bowl and stir it together.
Chill in the refrigerator for at least an hour, preferably until it is cool.
Pour into the ice cream machine and process according to your machine’s instructions.
When the ice cream is finished it will be soft serve consistency. Transfer to a freezer-safe container and chill for a few hours for firmer ice cream.
Custard Ice Cream Recipe
While 5-minute ice cream recipes are my most frequently made ice creams, I do make a handful of custard ice cream recipes with eggs that are well worth the extra effort.
Rum Raisin Ice Cream is full of rum-soaked raisins mixed in custardy vanilla ice cream with a hint of rum. This recipe is a little bit old school and a whole lot of creamy delicious.
Irresistibly rich, Coffee Ice Cream is a dessert that captures the morning joy of a freshly brewed cup of your favorite java. It’s perfect at any time of day.
This Creamy Blueberry Ice Cream with Dark Chocolate Chunks has been my weakness for many years now. The chef at our favorite Phoenix restaurant shared it with me when we were moving to Ohio and I make it every chance I get now.
Print
Cinnamon Ice Cream – French Custard Style
This is a sweet vanilla custard ice cream spiced with enough cinnamon to linger after each bite.
Course Dessert
Cuisine American
Cook Time 20 minutes minutes
Total Time 20 minutes minutes
Servings 6 servings
Calories 394kcal
- 1½ cups milk
- ¾ cups sugar
- 1 cinnamon stick
- 1 vanilla bean scraped with pod reserved
- ⅛ teaspoon kosher salt
- 4 egg yolks
- 1½ cups heavy cream
- ¾ teaspoon ground cinnamon
Combine the milk, sugar, salt, cinnamon stick, vanilla bean seeds, and vanilla bean pod in a medium-sized saucepan over medium-low heat. Whisk together and heat it until it is very hot, but not boiling. This should take about 5 minutes.
While the milk is warming, add the egg yolks to a large mixing bowl and whisk them vigorously, for 2 minutes, until they are lighter in color.
Remove the cinnamon stick and vanilla bean pod from the hot milk and discard. Place the whisked eggs next to the stove and slowly drizzle in about ⅓ cup of the hot milk while constantly whisking. Repeat with another ⅓ cup of the hot liquid.
Slowly pour the egg and milk mixture into the saucepan with the remaining milk, while stirring with a spoon. Stir and cook it for about 2-3 minutes, until the liquid is thick enough to coat the spoon.
Set a mesh strainer over a glass bowl and carefully strain the custard. Add the heavy cream and the ground cinnamon to the bowl and stir it together. Chill in the refrigerator for at least an hour, preferably until it is cool.
Pour into the ice cream machine and process according to your machine's instructions. When the ice cream is finished it will be soft serve consistency. Transfer to a freezer-safe container and chill for a few hours for firmer ice cream.
Calories: 394kcal | Carbohydrates: 30g | Protein: 3g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 100mg | Sodium: 23mg | Potassium: 92mg | Sugar: 28g | Calcium: 104mg
{originally published 5/8/14 – recipe notes and photos updated 11/3/23}
recipe adapted from and with thanks to The Pioneer Woman
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