Recipe summary

Hands-on time:
10 mins. to 15 mins.
Baking time:
Total time:
50 mins. to 3 hrs 20 mins.
1 quart
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.
Volume Ounces Grams

  • 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


  1. 1) In a large mixing bowl, whisk together the brown sugar and milk until the sugar dissolves.
  2. 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. 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. 4) Freeze in your ice cream machine according to the manufacturer's directions.
  5. 5) Yield: 1 quart.

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.