Cinnamon Ice Cream is a sweet vanilla custard style ice cream spiced with enough cinnamon to linger after each bite. I’m already imagining serving this with my favorite fruit desserts. I can hardly wait to try it with Southern Peach Cobbler this fall!
Until about a week ago, I’d never even heard of cinnamon ice cream, but once a friend mentioned it, it was stuck in my mind and I had to try making it the very next morning.
This is a custard style ice cream requiring a few minutes at the stove and the patience to let the ice cream base chill before freezing. That said, it is worth it. Let me reiterate that just in case you missed it.
This ice cream is completely and totally worth the effort.
Simmering the cinnamon and vanilla bean with the cream brings out so much more of their flavor and the eggs provide a richer, creamier vanilla ice cream base than cream and sugar on their own. For any special occasion, this ice cream can not be beat!
Cinnamon Ice Cream – French Custard Style
- 1 1/2 cups milk
- 3/4 cups sugar
- 1 cinnamon stick
- 1 vanilla bean scraped with pod reserved
- 1/8 teaspoon fine sea salt
- 4 egg yolks
- 1 1/2 cups heavy cream
- 3/4 teaspoon ground cinnamon
- Combine the milk, sugar, salt, cinnamon stick, vanilla bean seeds and vanilla bean pod in a medium size saucepan over medium low heat. Whisk together and heat it until it is very hot, but not boiling. This should take about 5 minutes.
- While the milk is warming, add the egg yolks to a large mixing bowl and whisk them vigorously, for 2 minutes, until they are lighter in color.
- Remove the cinnamon stick and vanilla bean pod from the hot milk and discard. Place the whisked eggs next to the stove and slowly drizzle in about ⅓ cup of the hot milk while constantly whisking. Repeat with another ⅓ cup of the hot liquid. When this is mixed in, slowly pour the egg mixture into the saucepan with the remaining milk, while stirring with a spoon. Stir and cook it for about 2-3 minutes, until the liquid is thick enough to coat the spoon.
- Set a mesh strainer over a glass bowl and carefully strain the custard. Add the heavy cream and the ground cinnamon to the bowl and stir it together. Chill in the refrigerator for at least an hour, preferably until it is cool.
- Pour into the ice cream machine and process according to your machine's instructions. When the ice cream is finished it will be soft serve consistency. Transfer to a freezer-safe container and chill for a few hours for firmer ice cream. Enjoy!
ONE YEAR AGO TODAY: Strawberry Pineapple Crepes with Cardamom Whipped Cream
TWO YEARS AGO TODAY: Sweet Basil Sugar with Strawberries
8 Comments Leave a comment or review
Jenn C says
I love custard style ice cream, but find that I lack the patience it takes when it comes to time actually make it! lol This might be worth finding that patience!!! 🙂
Sue/the view from great island says
This sounds fantastic, love the photo, too — pinning!
What if we cant find a vanilla bean sprout? Can vanilla extract be used?
Mary Younkin says
Vanilla extract will work nicely, Brian.
The recipe calls for sea salt, but it doesn’t appear anywhere in the instructions. Am I missing something? When does it get added?
Mary Younkin says
Thanks for catching that, Cheryl! It gets added with the milk and sugar.
I’m curious why the heavy cream gets added at step 4. Would it be possible to add it at the beginning and cook it with the milk and spices?
Mary Younkin says
Sure, that will work fine. I add it at the end to speed up the cooling process before churning.