Cinnamon Ice Cream
A creamy homemade cinnamon ice cream that combines the warmth of cinnamon with the smoothness of ice cream for a comforting treat.
Equipment
- Saucepan
- Mixing Bowl
- Whisk
- Ice Cream Maker
- Heat-safe container
Ingredients
- 1.5 cups heavy cream
- 1.5 cups whole milk
- 2/3 cup white granulated sugar can substitute with brown sugar
- 4 large egg yolks
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- In a mixing bowl, whisk together egg yolks, cinnamon, and vanilla extract.
- In a saucepan, heat milk, heavy cream, sugar, and salt over medium heat until warm, but not boiling.
- Slowly temper the egg mixture by adding a bit of the warm cream mixture while whisking continuously.
- Pour the tempered egg mixture back into the saucepan and cook, whisking frequently, until the mixture reaches about 170°F.
- Pour the custard into a heat-safe container and chill in the refrigerator for at least four hours or overnight.
- Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer's instructions.
- Serve immediately for soft-serve texture or freeze in an airtight container for a firmer texture.
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Notes
Store in an airtight container in the freezer for up to two weeks. Let sit at room temperature for a few minutes before scooping if too firm.