Homemade Cinnamon Ice Cream

Indulge in the rich, creamy delight of Homemade Cinnamon Ice Cream, a recipe that elevates classic custard-based ice cream with the warm, aromatic flavor of ground cinnamon. Crafted with a velvety blend of heavy cream, whole milk, and egg yolks, this decadent treat is perfectly balanced with just the right touch of sweetness and a hint of vanilla. Meticulously prepared by tempering eggs and slowly thickening the mixture, this ice cream delivers a luscious texture that’s worth every step. Whether served on its own or as a dreamy pairing alongside pies, cakes, or warm apple crisps, this homemade creation transforms simple ingredients into a gourmet dessert experience. Perfect for cozy fall evenings or any time you crave a unique spin on ice cream, this recipe is as satisfying to make as it is to savor.

Nutriscore Rating: 44/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 0.75 cup Granulated sugar
• 4 large Egg yolks
• 1.5 teaspoons Ground cinnamon
• 1 teaspoon Vanilla extract
• 0.125 teaspoon Salt

Directions

Step 1

In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (3/8 cup). Heat the mixture over medium heat until it is steaming but not boiling, stirring occasionally.

Step 2

In a medium bowl, whisk together the egg yolks, the remaining granulated sugar (3/8 cup), ground cinnamon, and salt until the mixture is smooth and slightly pale.

Step 3

Gradually temper the egg mixture by slowly adding about 1/2 cup of the hot cream mixture into the bowl while whisking constantly. This prevents the eggs from cooking too quickly.

Step 4

Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens and coats the back of the spoon. Do not let it boil. This process takes about 7-10 minutes.

Step 5

Remove the saucepan from the heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.

Step 6

Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight until thoroughly chilled.

Step 7

Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 15-20 minutes.

Step 8

Transfer the churned ice cream into an airtight container and freeze for an additional 2-3 hours to firm up before serving.

Step 9

Enjoy your homemade cinnamon ice cream on its own or paired with your favorite desserts!

Nutrition Facts

Serving size	950.9 grams (950.9g)

Amount per serving	% Daily Value*
Calories	2562

Total Fat 185.90g	238%
Saturated Fat 107.00g	535%
Polyunsaturated Fat 0.30g
Cholesterol 1247mg	416%
Sodium 579mg	25%
Total Carbohydrate 167.40g	61%
Dietary Fiber 2.10g	8%
Total Sugars 162.80g
Protein 18.90g	38%

Vitamin D 181IU	903%
Calcium 431mg	33%
Iron 2mg	12%
Potassium 466mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.2%

Protein: 3.1%

Carbs: 27.7%