I made Cinnamon Ice Cream this past weekend and it blew me away. The flavors were incredible and my whole family loved it. However, that is a french style, custard based ice cream and I knew that I would not be willing to make the custard base every time I want cinnamon ice cream. (and let me tell you now, cinnamon ice cream will be appearing frequently in my kitchen! I already have visions of peach cobbler, apple tarts and berry crunches topped with cinnamon ice cream.)
Philadelphia-Style (a.k.a New York or American style) ice cream is my go-to ice cream. I am rarely motivated enough to haul out a sauce pan, separate eggs and make custard for an ice cream base. I’m reminded how amazing custard-style ice cream is, every time I take the time to make it, but then I remember how awesome it is to not stand by the stove and stir or wait for the custard to chill. So, I typically grab my whisk and simplify the heck out of another ice cream recipe.
I played with my basic vanilla ice cream recipe and kicked up the cinnamon enough that you get the hint of spice with the first taste and the lingering flavor afterwards. This ice cream comes together in less than 5 minutes; giving you plenty of time to make a Southern Peach Cobbler or Strawberry Rhubarb Crunch while you wait for the ice cream! I served this with Mexican Spice Fudge Brownies and it was absolutely perfect.
- 2 cups heavy cream
- 1 cup milk
- 3/4 cups sugar
- 2 teaspoons ground cinnamon
- 1/8 teaspoon fine sea salt
- 1 teaspoon vanilla extract or the seeds from 1 vanilla bean
- Whisk together all of the ingredients and pour into your ice cream maker. Process according to your machine's instructions. When the ice cream is finished transfer to a freezer-safe container. Enjoy!