There’s something magical about cinnamon ice cream. It’s creamy, cozy, and just the right mix of sweet and spice. Perfect for any season. Picture it: paired with a warm apple pie in the fall, sitting alongside a peach cobbler in the summer, or just enjoyed straight out of the bowl on your couch. Cinnamon itself? It’s been treasured for centuries—so much so that it was once considered a gift fit for kings. Pretty cool, right?
This recipe makes the process simple and fun, letting you create a rich, custard-based ice cream at home without feeling like you’re in a professional kitchen. Ready to give it a go? Let’s dive in!
Quick Overview
Time Breakdown
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Churning Time: 25 minutes
- Total Time: About 48 minutes
Servings
This recipe makes about 1 quart—enough for 8 scoops. Need more for a party? Just double the ingredients. Want a smaller batch? Halve it! No need to adjust the cooking times.
Skill Level
It’s beginner-friendly, but keep an eye on the custard. A little care here prevents the eggs from curdling.
Tools You’ll Need:
- Saucepan
- Small skillet (if you’re toasting cinnamon)
- Whisk and a rubber spatula
- Fine mesh strainer
- Mixing bowls (one over an ice bath)
- Ice cream maker (or just a container and some elbow grease for hand-churning!)
Ingredients
Here’s what you’ll need:
- 2 tsp ground cinnamon (Ceylon is a bit sweeter and more subtle, but use what you’ve got!)
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 2 cups heavy cream, divided
- 6 large egg yolks
Substitutions and Tips:
- Milk: Half-and-half works for extra creaminess. Going dairy-free? Try oat or almond milk.
- Sugar: Want a deeper flavor? Swap white sugar for brown sugar or honey.
- Cinnamon: For a more delicate flavor, steep cinnamon sticks in warm milk instead of using ground cinnamon.
Step-by-Step Instructions
Step 1: Toast the Cinnamon (Optional but Worth It!)
Heat the cinnamon in a dry skillet for about a minute, stirring constantly. The goal? Bring out that warm, cozy aroma. Be careful not to burn it—burnt cinnamon isn’t fun.
Step 2: Heat the Milk Mixture
In a saucepan, mix the milk, sugar, salt, toasted cinnamon, and 1 cup of the cream. Warm over medium heat, whisking until the sugar dissolves and the cinnamon is evenly mixed. Don’t let it boil—just get it nice and steamy.
Pro Tip: If the cinnamon doesn’t blend perfectly at first, don’t stress. It’ll come together as it heats.
Step 3: Set Up Your Ice Bath
Grab a bowl, pour in your remaining cream, and set it over an ice bath. Place a fine mesh strainer on top. This will help you strain out any lumps later.
Step 4: Temper the Egg Yolks
Whisk the egg yolks in a separate bowl. Slowly pour about 1/2 cup of the warm milk mixture into the yolks while whisking constantly—you don’t want scrambled eggs! Once it’s smooth, pour the yolk mixture back into the saucepan with the rest of the milk.
How to Tell It’s Ready: The custard will thicken and coat the back of a spoon. Run your finger across the back of the spoon—it should leave a clean line.
Step 5: Strain and Chill
Pour the custard through your fine mesh strainer into the bowl of cold cream. Stir it all together, then let it sit in the ice bath to cool to room temperature. Once it’s cool, cover it and refrigerate for at least 4 hours—or overnight if you’re prepping ahead.
Step 6: Churn and Freeze
Using your ice cream maker, churn the mixture for about 25 minutes (or follow your machine’s instructions). No ice cream maker? No problem—use a shallow container, freeze it, and stir every 30 minutes until it’s solid.
After churning, transfer to an airtight container and let it firm up in the freezer for at least 4 hours.
Fun Variations
Want to mix things up? Try these ideas:
Dietary Tweaks:
- Dairy-free? Use coconut milk and cream.
- Egg-free? Skip the yolks and use cornstarch to thicken.
- Vegan? Combine nut milk with cashew cream.
Extra Flavor: Add nutmeg or cloves for more spice, or stir in a splash of vanilla extract.
Fancy Add-ins: Swirl in caramel, sprinkle in chocolate chips, or add candied orange peel during the churn.
Serving and Storing
How to Serve:
Scoop it into a bowl and sprinkle crushed graham crackers on top for crunch. Or, pair it with warm desserts like apple pie or peach crisp. Feeling fancy? Garnish with a cinnamon stick or a drizzle of honey.
Storage Tips:
Keep it in an airtight container in the freezer for up to 2 weeks. Pro tip: Press plastic wrap directly onto the ice cream’s surface to avoid freezer burn.
Before Serving: Let it sit at room temp for 10 minutes to soften. That way, it’s easier to scoop!
Wrap-Up
Cinnamon ice cream isn’t just a dessert—it’s a little slice of comfort in every bite. Whether you’re serving guests or treating yourself, this recipe is a winner. Try it, and you’ll see what I mean! Let me know how it turns out.
PrintCinnamon Ice Cream
Cinnamon ice cream is a creamy, spiced delight that brings warmth and richness to every bite. Perfect on its own or paired with desserts like apple pie, this custard-based recipe combines toasted cinnamon with velvety cream for a luxurious treat.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Total Time: 48 minutes (includes churning time)
- Yield: 8 servings (1 quart) 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 teaspoons ground cinnamon (preferably Ceylon for a sweeter flavor)
- 1 cup whole milk
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 cups heavy cream, divided
- 6 large egg yolks
Instructions
In a small, dry skillet over low heat, toast the ground cinnamon for about a minute until fragrant. Be careful not to burn it. This step enhances the spice’s flavor.
In a medium saucepan, combine the milk, sugar, salt, toasted cinnamon, and 1 cup of heavy cream. Heat over medium heat while whisking to dissolve the sugar and evenly incorporate the cinnamon. The mixture should be hot but not boiling.
While the milk mixture warms, place a bowl over an ice bath and pour in the remaining cup of heavy cream. Set a fine mesh strainer on top of the bowl.
In a separate bowl, whisk the egg yolks until smooth. Slowly add about 1/2 cup of the warm milk mixture to the yolks while whisking constantly to prevent curdling. Gradually pour the tempered yolks back into the saucepan with the remaining milk mixture.
Cook the custard over medium heat, stirring constantly with a wooden spoon or heat-proof spatula. The mixture is ready when it thickens enough to coat the back of a spoon and leaves a clean line when you run your finger through it.
Pour the thickened custard through the strainer into the chilled cream in your prepared bowl. Stir to combine and cool over the ice bath. Once cooled to room temperature, cover and refrigerate for at least 4 hours or overnight.
Process the chilled mixture in an ice cream maker according to manufacturer instructions (about 25 minutes). Transfer to an airtight container and freeze for at least 4 hours before serving.
Notes
Serving Suggestions
Serve scoops in bowls topped with crushed graham crackers or caramel sauce. Pair it with warm desserts like apple pie or peach cobbler for a perfect match.
Tips & Tricks
- Toasting cinnamon enhances its flavor but avoid overheating as it burns quickly.
- Temper eggs slowly to prevent scrambling; whisk constantly during this step.
- Use Ceylon cinnamon for a sweeter, more refined flavor profile.
Storage & Reheating
Store in an airtight container in the freezer for up to two weeks. To prevent freezer burn, press plastic wrap directly onto the surface before sealing. Let sit at room temperature for about 10 minutes before scooping for easier serving.
