Cinnamon Ice Cream

Cinnamon Ice Cream

We started making homemade ice cream during quarantine and now we’re hooked. It’s just so much better. In the past I’d had a few fails and deemed it “too hard” but then I saw the kids making it on Kid’s Baking Championship and I put on my big girl pants and got to work. Two pieces of kitchen equipment are necessary – if you don’t have them this won’t work for you. One is a thermometer that goes to 170 degrees. Another is an ice cream maker. I have several recipes for ice cream on this site that don’t use an ice cream maker but honestly, they aren’t as good.

This is my go-to vanilla, from Alton Brown. Once you’ve got a go-to vanilla you can make all kinds of flavors. Saving this mostly so that I have it – I look at this site as my recipe database and this is one I’ll need time and time again.

Cinnamon Ice Cream

3 c. half and half

1 c. heavy cream

9 oz sugar (1 c. + 3 tbsp)

6 large egg yolks

1 tsp. vanilla extract

1 tsp. cinnamon

  1. Heat half and half and cream in a medium saucepan over low heat.
  2. Meanwhile, using an electric mixer, beat yolks and sugar until pale.
  3. Once liquid bubbles, add to egg mixture in a SLOW stream, mixing on low. Once about 3/4 of milk mixture as been added to egg mixture, return combo to the saucepan over medium low heat.
  4. Cook, whisking continuously until mixture hits 175 degrees and thickens slightly (trust your temp more than “thickness”). Remove from heat and place in ice bath (place saucepan in a large bowl filled with ice). Whisk occasionally as it cools.
  5. Add vanilla and cinnamon and remove to a Tupperware – refrigerate until fully chilled.
  6. Mix in ice cream maker for 20 minutes or however your particular maker works. Place in sealed container and freeze until fully hard.
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