Cinnamon Ice Cream

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Recipe photo
Hands-on time:
Total time:
Yield: 1 quart

Recipe photo

Smooth and creamy, with a kick of cinnamon spice, this ice cream will pair beautifully with apple pie, Mexican brownies, and warm peach cobbler. A small scoop on your morning oatmeal would make for a decadent special-occasion breakfast.

Cinnamon Ice Cream

star rating (2) rate this recipe »
Hands-on time:
Total time:
Yield: 1 quart
Published: 11/23/2012

Ingredients

  • 1/2 cup brown sugar
  • 1 cup milk
  • 3 cups heavy cream
  • 2 large eggs, pasteurized preferred
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon cinnamon oil
  • pinch of salt

Tips from our bakers

  • Cinnamon oil can often be found in craft store and party supply stores in the cake decorating section. Look for tiny glass bottles and use care, as it's very strong.
  • The eggs in this recipe aren't cooked. If you're concerned about food safety issues, please be sure to use pasteurized eggs.

Directions

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1) In a large mixing bowl, whisk together the brown sugar and milk until the sugar dissolves.

2) Blend in the heavy cream, then whisk in the eggs, cinnamon, cinnamon oil, and salt. The cinnamon oil is the key to the warm, spicy flavor of this ice cream; we don't recommend leaving it out.

3) Chill this base in the refrigerator for 2 to 3 hours, or up to overnight. A cold base will freeze faster, making for a creamier ice cream in the end. If your ice cream maker has a removable bowl that needs to chill in the freezer, make sure it's fully chilled before using.

4) Freeze in your ice cream machine according to the manufacturer's directions.

5) Yield: 1 quart.

Reviews

1
  • star rating 05/28/2013
  • LWebster from San Jose, CA
  • I have had great cinnamon ice cream and unfortunately this one just wasn't one of them. I felt it could have used a tad bit more sugar and definitely more cinnamon taste. I did purchase my cinnamon oil at Michael's but I am not sure of the quality and do note that it could be responsible for the subtle taste of cinnamon. Overall this needs some help to make it a fan favorite.
  • star rating 04/10/2013
  • Rosie from
  • I tried this recipe and it was great! I'm a big lover of cinnamon ice cream, but often find they're too gritty - the cinnamon oil gives it plenty of taste without the grit! I've still got some left in my freezer (makes a big batch) and I plan on serving them on top of warm brownies. I'm drooling already!
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