Cinnamon Ice Cream – Barefeet within the Kitchen

Cinnamon Ice Cream is a candy, wealthy, vanilla custard ice cream spiced with sufficient cinnamon to linger after every chunk.

Overhead horizontal shot of cinnamon ice cream served in a white bowl with a gold spoon

Till about 10 years in the past, I’d by no means even heard of cinnamon ice cream, however as soon as a good friend talked about it, it was caught in my thoughts and I needed to attempt making it the very subsequent morning.

I’ve been making this ice cream ever since, and it’s turn out to be a fall favourite for all of us. Topping a heat dish of peach cobbler with a scoop of chilly cinnamon ice cream is such an ideal pairing, you merely need to attempt it!

And it’s each bit as wonderful over an old fashioned apple crisp or this Christmas cranberry pie.

Custard Ice Cream

This can be a custard ice cream with eggs requiring a couple of minutes on the range and the endurance to let the ice cream base chill earlier than freezing. That mentioned, it’s value it. Let me reiterate that simply in case you missed it.

This ice cream is totally value the additional effort.

Vertical shot of cinnamon ice cream served in a white bowl with a floral hand towel and a gold spoon

Cinnamon Ice Cream

Simmering the cinnamon and vanilla bean with the cream brings out a deeper taste. Whereas the eggs present a richer, creamier vanilla ice cream base than cream and sugar on their very own.

For any special day, this ice cream can’t be beat! That mentioned, I usually make a Philadelphia-style cinnamon ice cream that can also be scrumptious, and will be made in 5 minutes. Whereas not fairly as wealthy or creamy as this recipe, the short and simple cinnamon ice cream can also be successful each time we’ve served it to visitors.

Overhead shot of milk/cinnamon/etc. in sauce pan

French Ice Cream

You’ll want the next substances to make this recipe:

  • milk
  • sugar
  • cinnamon stick
  • vanilla bean
  • kosher salt
  • egg yolks
  • heavy cream
  • floor cinnamon
Adding milk to sauce pan

Cinnamon Ice Cream Recipe

Mix the milk, sugar, salt, cinnamon stick, vanilla bean seeds, and vanilla bean pod in a medium-sized saucepan over medium-low warmth.

Whisk collectively and warmth it till it is rather scorching, however not boiling. This could take about 5 minutes.

Overhead shot of ingredients in sauce pan

Whereas the milk is warming, add the egg yolks to a big mixing bowl and whisk them vigorously, for two minutes, till they’re lighter in colour.

Take away the cinnamon stick and vanilla bean pod from the new milk and discard.

Adding hot milk to whisked eggs

Place the whisked eggs subsequent to the range and slowly drizzle in about ⅓ cup of the new milk whereas continuously whisking. Repeat with one other ⅓ cup of the new liquid.

Slowly pour the egg and milk combination into the saucepan with the remaining milk, whereas stirring with a spoon.

Adding egg mixture to sauce pan

Stir and cook dinner it for about 2-3 minutes, till the liquid is thick sufficient to coat the spoon.

Set a mesh strainer over a glass bowl and thoroughly pressure the custard.

Adding heavy cream to glass bowl

Add the heavy cream and the bottom cinnamon to the bowl and stir it collectively.

Chill within the fridge for at the least an hour, ideally till it’s cool.

Whisking ground cinnamon into mixture in glass bowl

Pour into the ice cream machine and course of in accordance with your machine’s directions.

When the ice cream is completed it is going to be tender serve consistency. Switch to a freezer-safe container and chill for a number of hours for firmer ice cream.

Overhead shot of cinnamon ice cream in white bowl

Custard Ice Cream Recipe

Whereas 5-minute ice cream recipes are my most steadily made ice lotions, I do make a handful of custard ice cream recipes with eggs which are nicely value the additional effort.

Rum Raisin Ice Cream is stuffed with rum-soaked raisins combined in custardy vanilla ice cream with a touch of rum. This recipe is a bit bit old skool and a complete lot of creamy scrumptious.

Cinnamon Ice Cream French Custard Style recipe by Barefeet In The Kitchen

Irresistibly wealthy, Coffee Ice Cream is a dessert that captures the morning pleasure of a freshly brewed cup of your favourite java. It’s good at any time of day.

This Creamy Blueberry Ice Cream with Dark Chocolate Chunks has been my weak point for a few years now. The chef at our favourite Phoenix restaurant shared it with me after we had been shifting to Ohio and I make it each likelihood I get now.

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Servings: 6 servings

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  • Mix the milk, sugar, salt, cinnamon stick, vanilla bean seeds, and vanilla bean pod in a medium-sized saucepan over medium-low warmth. Whisk collectively and warmth it till it is rather scorching, however not boiling. This could take about 5 minutes.

  • Whereas the milk is warming, add the egg yolks to a big mixing bowl and whisk them vigorously, for two minutes, till they’re lighter in colour.

  • Take away the cinnamon stick and vanilla bean pod from the new milk and discard. Place the whisked eggs subsequent to the range and slowly drizzle in about ⅓ cup of the new milk whereas continuously whisking. Repeat with one other ⅓ cup of the new liquid.

  • Slowly pour the egg and milk combination into the saucepan with the remaining milk, whereas stirring with a spoon. Stir and cook dinner it for about 2-3 minutes, till the liquid is thick sufficient to coat the spoon.

  • Set a mesh strainer over a glass bowl and thoroughly pressure the custard. Add the heavy cream and the bottom cinnamon to the bowl and stir it collectively. Chill within the fridge for at the least an hour, ideally till it’s cool.

  • Pour into the ice cream machine and course of in accordance with your machine’s directions. When the ice cream is completed it is going to be tender serve consistency. Switch to a freezer-safe container and chill for a number of hours for firmer ice cream.

Energy: 394kcal · Carbohydrates: 30g · Protein: 3g · Fats: 27g · Saturated Fats: 19g · Ldl cholesterol: 100mg · Sodium: 23mg · Potassium: 92mg · Sugar: 28g · Calcium: 104mg

initially printed 5/8/14 – recipe notes and photographs up to date 11/3/23

recipe tailored from and with due to The Pioneer Woman

Overhead shot of cinnamon ice cream in white bowl with gold spoon; the words "Cinnamon Ice Cream" are superimposed over the image

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