Cinnamon Ice Cream

Cinnamon Ice CreamA delicious treat, rich and creamy Cinnamon Ice Cream. Great spice mouth feel.

  • 3 cups heavy cream
  • 1 1/2 cups whole milk
  • 2 vanilla beans, split lengthwise
  • 1 cup plus 2 tablespoons sugar
  • 6 egg yolks
  • 2 1/2 teaspoon ground cinnamon
  1. In a saucepan, combine heavy cream and milk.
  2. Scrape in seeds from vanilla beans; add beans. Bring just to simmer.
  3. Whisk sugar and yolks in large bowl to blend. Gradually whisk in hot cream mixture.
  4. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 min. (do not boil).
  5. Strain into large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours.
  6. Transfer custard to ice cream maker and process according to manufacturer’s instructions.
  7. Transfer ice cream to a covered container and freeze until firm. (Can be made 3 days ahead. Keep frozen).

Pour the cooked custard into a bowl, then put the bowl in the freezer for about one and a half hrs until it starts to freeze around the edges. Stir well, repeat process twice more until the mix is smooth. Freeze until needed in a suitable container.

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