Cinnamon ice cream has a creamy vanilla base infused with lots of cinnamon. Pairs perfectly with many fall desserts.
At this time of year, we are all enjoying plenty of apple crisps and pumpkin desserts. It’s one of the many reasons we love fall, right? And nothing goes better with a warm apple dessert than a scoop of ice cream, right? But I’m not talking about just any ice cream… I’m talking about the most delicious cinnamon ice cream. It is so creamy and pairs beautifully with fall flavors.
This ice cream starts with steeping cinnamon sticks in the warm cream. I also add in ground cinnamon to add even more cinnamon flavor. I love this because the specks of cinnamon are so pretty in the ice cream.
There are so many ways to serve this ice cream. It is the perfect accompaniment for favorite fall desserts, like apple crisp or pumpkin cake. It’s also perfect at holiday time. For Thanksgiving, serve with a slice of warm apple or pumpkin pie. For Christmas, serve with gingerbread or warm pecan pie.
I am an ice cream lover, and this cinnamon variety has become one of my all-time favorites!
Try this recipe today and enjoy a scoop or two with your favorite apple or pumpkin dessert.
More ice cream recipes to try
- Triple Mint Ice Cream
- Cookies and Cream Ice Cream
- Chocolate Malt Ball Ice Cream
- Milk Chocolate Chip Peanut Butter Ice Cream
Cinnamon Ice Cream
Ingredients
- 2 cups half-and-half
- 2 cups heavy cream, divided
- 3/4 cup sugar
- 3 cinnamon sticks
- 2 egg yolks
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan placed over medium heat, add the half-and-half and 1 1/2 cups of the heavy cream. Add sugar and whisk until dissolved. Add cinnamon sticks to steep.
- While the cream mixture heats, add 2 egg yolks to the remaining 1/2 cup of heavy cream, whisking to combine. When the cream is hot, slowly ladle some of the hot cream into the cream and egg yolks, whisking continuously. This tempers the eggs.
- Then slowly pour the egg yolk mixture into the hot cream mixture, while whisking. Cook over medium-low heat until slightly thickened, being careful not to boil the cream mixture. Stir in ground cinnamon and vanilla extract.
- Strain the mixture into a heat-proof bowl. Add the cinnamon sticks back into the cream to continue flavoring the cream while it chills. Cover with plastic wrap, pressing the plastic wrap directly on top of the cream mixture. Refrigerate until completely chilled.
- Remove the cinnamon sticks and transfer the cream mixture to an ice cream machine and churn until the mixture is the consistency of soft serve. Transfer to a freezer-safe container and freeze until firm, approximately 3-4 hours.
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