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Cinnamon Ice Cream Recipe

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3.9 from 15 reviews

This creamy homemade cinnamon ice cream combines the warm, aromatic spice of Vietnamese cinnamon with a rich custard base made from egg yolks, half-and-half, and heavy cream. The ice cream is gently cooked to create a smooth texture, steeping cinnamon for extra depth of flavor, then churned to a soft serve consistency before being frozen to perfection.

Ingredients

Custard Base

  • 1.5 cups half-and-half
  • 1 cinnamon stick (optional)
  • 7 egg yolks
  • 3/4 cup cane sugar (or 2/3 cup honey or maple syrup)
  • 2 tsp Vietnamese ground cinnamon
  • 1/4 tsp sea salt
  • 2 cups heavy cream
  • 2 tsp vanilla extract

Instructions

  1. Steep Cinnamon: Optional: Heat the half-and-half until hot but not boiling. Add the cinnamon stick and allow it to steep for 45 minutes to infuse a deeper cinnamon flavor. If short on time, you may skip this step and use cold half-and-half directly.
  2. Mix Egg Yolks and Sugar: In a bowl, whisk together the egg yolks, cane sugar, and ground cinnamon until well combined and slightly thickened.
  3. Temper the Egg Mixture: Slowly add the cooled (or cold if you skipped steeping) half-and-half to the egg mixture, stirring constantly to prevent curdling. Then return the mixture to the saucepan.
  4. Cook the Custard: Cook the mixture over medium-high heat, stirring constantly, until the custard just thickens and gentle bubbles appear at the edges. Avoid boiling to prevent scrambling the eggs. The custard should coat the back of a spoon lightly.
  5. Cool the Custard: Immediately stir in the heavy cream and vanilla extract to cool the custard and ensure a smooth texture.
  6. Strain the Custard: Pour the custard through a fine-mesh strainer into a medium bowl to remove any cooked egg bits for a silky finish.
  7. Chill the Custard: Refrigerate the custard until thoroughly chilled, about 6 hours.
  8. Churn the Ice Cream: Pour the chilled custard into an ice cream maker and freeze following the manufacturer’s instructions until it reaches a soft serve consistency.
  9. Freeze to Firm Up: Transfer the ice cream to a freezer-safe container and freeze for 4-6 hours to firm up. The ice cream should be firm yet scoopable when ready to serve.

Notes

  • Steeping the cinnamon stick in the half-and-half adds deeper flavor but can be skipped to save time.
  • You can use honey or maple syrup instead of cane sugar, but adjust sweetness accordingly.
  • Do not boil the custard; heating gently is key to a smooth, creamy texture.
  • Ensure the custard is fully chilled before churning for optimal ice cream texture.
  • Use Vietnamese ground cinnamon for a unique, robust cinnamon flavor.

Find it online: https://miracooking.com/cinnamon-ice-cream-recipe/