I love this recipe because it creates an ice cream with a deep, creamy texture and a warm cinnamon flavor that reminds me of cozy desserts. The custard base gives the ice cream a silky consistency, while the cinnamon adds a gentle spice that is both comforting and delicious.
Another reason I enjoy making this ice cream is how well it pairs with other desserts. I often serve it with warm pies, cakes, or baked fruit because the cinnamon flavor complements many sweet dishes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
300 ml whole milk 300 ml double cream 150 g granulated sugar 6 large egg yolks 2 teaspoons ground cinnamon 1 teaspoon vanilla extract Pinch of salt
Directions
I start by preparing the custard base. In a saucepan, I heat the milk, cream, and half of the sugar over medium heat until the mixture is hot and almost simmering.
In a separate bowl, I whisk the egg yolks together with the remaining sugar until the mixture becomes pale and slightly thick.
Next, I temper the egg yolks by slowly pouring a small amount of the hot milk mixture into the yolks while whisking constantly. This step helps prevent the eggs from scrambling.
Once tempered, I pour the yolk mixture back into the saucepan. I cook the custard over low to medium heat while stirring continuously until it thickens enough to coat the back of a spoon.
After the custard thickens, I remove it from the heat and stir in the ground cinnamon, vanilla extract, and a pinch of salt.
I allow the mixture to cool slightly, then place it in the refrigerator for at least 2 hours so the base becomes thoroughly chilled.
Once chilled, I pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. After churning, I transfer the ice cream to a container and freeze it for at least 4 hours until it becomes firm and scoopable.
Servings And Timing
This recipe makes about 1 serving as written, although I often increase the quantities when I want to prepare a larger batch.
Preparation time takes about 30 minutes, chilling takes at least 2 hours, and freezing requires about 4 hours.
I sometimes deepen the spice flavor by adding a pinch of nutmeg or cloves along with the cinnamon. This gives the ice cream a warm spiced flavor that reminds me of holiday desserts.
For a stronger cinnamon aroma, I occasionally simmer a cinnamon stick in the milk and cream mixture before removing it. I also enjoy mixing in crushed cinnamon cookies or a swirl of caramel after churning for added texture and flavor.
Storage/Reheating
I store homemade cinnamon ice cream in an airtight container in the freezer for up to 2 weeks. Keeping the container tightly sealed helps maintain the smooth texture.
Before serving, I usually let the ice cream sit at room temperature for a few minutes so it softens slightly and becomes easier to scoop.
FAQs
Can I Make This Ice Cream Without An Ice Cream Maker?
Yes, I can freeze the custard mixture in a container and stir it every 30 minutes for several hours. This helps reduce ice crystals and improves the texture.
Why Do I Temper The Egg Yolks?
I temper the yolks so they warm gradually when mixed with the hot milk. This prevents them from cooking too quickly and turning into scrambled eggs.
How Do I Know When The Custard Is Ready?
I check if the custard coats the back of a spoon. When I draw a finger across the spoon, the line should stay clear without the custard running back together.
Can I Adjust The Cinnamon Flavor?
Yes, I can increase or decrease the amount of cinnamon depending on how strong I want the flavor to be.
What Desserts Pair Well With Cinnamon Ice Cream?
I enjoy serving it with apple pie, fruit crisps, cobblers, or warm cakes because the cinnamon flavor complements baked desserts very well.
Conclusion
Homemade cinnamon ice cream is a rich and comforting dessert that I enjoy making whenever I want a creamy treat with warm spice. The smooth custard base combined with cinnamon and vanilla creates a delicious ice cream that works beautifully on its own or served alongside many desserts.
This easy homemade cinnamon ice cream recipe delivers creamy texture and cozy cinnamon flavor perfect for a comforting dessert.
Author:Ella
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:6 hours 30 minutes
Yield:1 serving
Category:Dessert
Method:Churning / Freezing
Cuisine:American
Diet:Vegetarian
Ingredients
This easy homemade cinnamon ice cream recipe delivers creamy texture and cozy cinnamon flavor perfect for a comforting dessert.
Instructions
Prepare the base
In a medium saucepan, combine the whole milk, double cream, and half of the sugar. Heat over medium heat until the mixture is hot and just about to simmer.
Whisk the yolks
In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale and slightly thickened.
Temper the yolks
Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly to prevent the eggs from scrambling.
Cook the custard
Return the tempered egg mixture to the saucepan. Cook over low to medium heat, stirring continuously until the custard thickens enough to coat the back of a spoon.
Flavor and chill
Remove from heat and stir in the ground cinnamon, vanilla extract, and a pinch of salt. Allow the mixture to cool slightly, then refrigerate for at least 2 hours until fully chilled.
Churn and freeze
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze for at least 4 hours until firm and scoopable.
Notes
For an extra smooth texture, strain the custard through a fine mesh sieve before chilling.
Adjust the cinnamon amount depending on how strong you want the flavor.
This ice cream pairs wonderfully with apple pie, pumpkin pie, churros, or warm baked desserts.
Store in an airtight container in the freezer for up to 2 weeks.
