Cinnamon Ice Cream
- Total Time
- 25 minutes, plus several hours’ cooling, chilling and freezing
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1(4-inch-long) cinnamon stick, preferably a fragrant variety like Ceylon or canela
- ⅔cup sugar
- 2cups heavy cream
- 1cup whole milk
- ⅛teaspoon fine sea salt
- 6large egg yolks
Nutritional analysis per serving (10 servings)
262 calories; 21 grams fat; 12 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 4 grams protein; 57 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Break cinnamon stick into a food processor. Add sugar and process until finely ground.
- Step 2
In a small pot, simmer heavy cream, milk, cinnamon sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Step 3
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
- Step 4
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Step 5
Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Private Notes
Comments
Way back when I learned the French slow method of creating wonderful cinnamon, coffee and hazelnut ice cream. Heat the milk, not to boil, just warm it, and add whole cinnamon sticks. Allow that lovely flavor to seep into the milk for several hours, remove the sticks and resume processing. This method has never failed me.
I've made this a half-dozen times now. Always served with apple or pear something. Dinner guests are so impressed by the idea of cinnamon ice cream. I use 1.5 cups each of whipping cream and whole milk and only four yolks.
I used about a TB of ground cinammon instead of grinding up the stick. I replaced the white sugar with brown sugar. And I added a little fresh nutmeg too. It came out wonderfully!
I had on hand some Ceylon Cinnamon sticks (long unused in the pantry), they are very different texturally than more common cinnamon sticks, almost like thick rolled balsam. I could easily break it into not-super-small pieces just using my hands, plenty small enough and with enough surface area to impart flavor into the custard.