Elevate your favorite fall desserts with this cinnamon ice cream. Infused with cozy spice notes, this creamy treat is delicious in these cookie ice cream sandwiches sandwiched between two molasses crinkle cookies.
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This post was originally published in October 2018 and has been updated.
Ice cream is a favorite treat in our house. From Reese's peanut butter cup ice cream to salted caramel ice cream with chocolate-covered peanuts, we love it all!
This cinnamon ice cream is made with a creamy vanilla base infused with plenty of cinnamon flavor. It's the perfect fall treat to serve with apple pie or spice cake mix cookies.
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Why This Recipe Works
- A blend of heavy cream and half-and-half creates a rich, creamy base.
- Just two egg yolks provide richness, and a smooth mouth feel.
- No additives as found in store-bought varieties.
- The abundant cinnamon flavor makes this an ideal fall treat.
Ingredient Notes
- Heavy cream and half-and-half are high in fat, which provides a rich, creamy texture. Whole milk can be substituted for the half-and-half.
- Egg yolks provide stability and prevent the ice cream from turning icy. Save the egg whites to use in other recipes, like these holiday meringue cookies.
See the recipe card for complete instructions and ingredient amounts.
How to Make Cinnamon Ice Cream
Step 1: Add 1 ½ cups of heavy cream, all of the half-and-half, and the sugar to a saucepan set over medium heat. Stir to dissolve the sugar. Add the cinnamon sticks to infuse the cream. Heat for 4-5 minutes.
Step 2: While the mixture heats, whisk the egg yolks into the remaining ½ cup of heavy cream. Slowly whisk some of the warm cream mixture into the egg yolk mixture. Next, add the egg mixture back to the saucepan while whisking. Heat until slightly thickened, 3-4 minutes. Be careful not to boil. Remove from the heat and stir in the vanilla.
Step 3: Cool the mixture for 10-15 minutes while the cinnamon sticks continue to infuse the cream. Then, strain the mixture into a heat-proof bowl.
Step 4: Cover with plastic wrap, pressing the wrap directly down on top of the mixture. This prevents a film from forming while the mixture chills. Refrigerate until chilled, 1-2 hours.
Step 5: Transfer the mixture to an ice cream machine. Churn until it reaches the consistency of soft serve. This takes about 45 minutes. Mix in the ground cinnamon.
Step 6: Transfer the ice cream to a freezer-safe container and freeze until firm, 3-4 hours.
Expert Tips
- Use fresh, good-quality cinnamon since cinnamon is the star.
- Serve this with your favorite seasonal desserts like apple crisp, warm cider donuts, or gingerbread.
- Chill the custard mixture before churning to speed up the churning process.
Cinnamon Ice Cream FAQs
If stored in an airtight container, homemade ice cream will last up to 2 weeks.
If there are large pieces of scrambled egg, I recommend starting over. If there are small bits that don't mix in thoroughly, they can be strained out. Gradually adding the hot cream to the egg mixture (also known as tempering) helps to prevent this.
I use this Cuisinart 1.5 qt compressor ice cream maker. The bowl does not need to be pre-chilled, so you can make ice cream whenever the craving strikes. For a less expensive alternative, this Cuisinart 1.5 qt ice cream and sorbet maker is a good choice. The bowl does require pre-chilling, so it's necessary to plan ahead.
Did you try this recipe? I'd love to hear! Please leave a comment and rating below. You can also follow along on Facebook and Pinterest or sign up for my Newsletter for more recipe inspiration.
📖 Recipe Card
Cinnamon Ice Cream
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EQUIPMENT
Ingredients
- 2 cups half-and-half
- 2 cups heavy cream (divided)
- ¾ cup granulated sugar
- 3 cinnamon sticks
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
Instructions
- In a saucepan placed over medium heat, add the half-and-half and 1 ½ cups of the heavy cream. Add sugar and whisk until dissolved. Add cinnamon sticks to steep. Heat the mixture for 4-5 minutes.
- While the cream mixture heats, add the egg yolks to the remaining ½ cup of heavy cream, whisking to combine. When the cream is hot, slowly ladle some of the hot cream into the egg yolk mixture, whisking continuously. This tempers the eggs. (See notes).
- 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.
- Remove from the heat. Stir in the vanilla extract. Let cool for 10-15 minutes. The cinnamon sticks will continue to infuse the cream.
- Strain the mixture into a heat-proof bowl. Cover with plastic wrap, pressing the plastic wrap directly on top of the cream mixture. (See notes). Refrigerate until completely chilled, 1-2 hours.
- Transfer the cream mixture to an ice cream machine and churn until the mixture is the consistency of soft serve. Mix in the ground cinnamon. Transfer the ice cream to a freezer-safe container and freeze until firm, approximately 3-4 hours.
Notes
- Tempering is the process of slowly bringing the eggs up to the temperature of the warm cream. This helps to prevent the eggs from scrambling when they are added to the hot cream.
- When chilling a custard (a mixture of cream and eggs), press the plastic wrap down directly on top of the mixture. This prevents a skin from forming on top.
- Don't skimp on chilling time. Chilling the custard mixture thoroughly reduces the time it takes to churn the ice cream.
- Yields 1 ½ quarts.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
This ice cream is a staple at our holiday dinners. It's delicious paired with warm apple pie.