Cinnamon Ice Cream
Cream is infused with cinnamon sticks before making the custard for this homemade Cinnamon Ice Cream. The result is true cinnamon flavor!
I hope everyone is enjoying fall! It seems to be zipping by for me. I was able to celebrate my birthday this past weekend by visiting a local winery for an Octoberfest celebration. The weather here was perfect!
The smell of cinnamon always reminds me of fall – whether it’s being added to an apple pie or mixed into a pumpkin treat. Ice cream seems like the perfect accompaniment to a warm apple dessert, and what better version than Cinnamon Ice Cream?!
While I saw this recipe on Brown Eyed Baker, the recipe is originally from David Lebovitz’s Cookbook “The Perfect Scoop.” David is a well known cookbook author and blogger, so I knew this recipe would be good!
While this homemade ice cream is a bit more work than your typical ice cream recipe, it’s worth the work. Infusing the cream with cinnamon sticks provides the perfect cinnamon flavor, and cooking the custard ensures that it’s safe for you and your family to eat!
Infusing the Cream with Cinnamon Sticks
Milk, cream, sugar, cinnamon sticks, and salt are warmed in a pot, then the cinnamon sticks steep in the cream mixture for 1 hour. This gives the cream mixture a lovely cinnamon flavor.
Making the Custard
The warm cream mixtures is poured into egg yolks that have been lightly beaten. The custard mixture is then heated until it reaches 170 degrees. This ensure that the egg is heated enough to destroy any food borne bacteria. The heated custard is then strained and combined with the remaining cream and chilled overnight in the refrigerator before adding it to an ice cream maker.
Churning the Ice Cream
I don’t know another way to churn ice cream properly without an ice cream maker. I’m sure there are ways, but I use my Cuisinart Ice Cream Maker that I’ve had for years.
How to use your homemade Cinnamon Ice Cream
This ice cream would be great served on top of Apple Crumble Pizza Pie, Easy Fresh Peach Pie, Sweet Cherry Pie, Fresh Blueberry Pie, or Mixed Berry Pie. It would also be great with French Apple Cake or in a Dairy Queen Copycat Homemade Ice Cream Cake!
Looking for More Homemade Ice Cream Recipes?
- ice cream maker
- 1 cup whole milk
- 3/4 cup granulated sugar
- Pinch of salt
- 8 – 10 3-inch cinnamon sticks (broken up)
- 2 cups heavy cream (divided)
- 5 egg yolks
Infuse the Cream Mixture:
- Warm the milk, sugar, salt, cinnamon sticks, and 1 cup of the heavy cream in a medium saucepan. Once warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
- Rewarm the cinnamon-infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them.
Make the Cinnamon Custard:
- Pour the remaining 1 cup heavy cream into an empty large bowl and set a mesh strainer on top. Set aside.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm cinnamon cream mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (should reach 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and into the cream in the large bowl. Stir until cool over an ice bath.
Chill the Custard:
- Chill the mixture thoroughly in the refrigerator, preferably overnight.
Churn the Ice Cream:
- Add the custard mixture to your ice cream maker and freeze according to the manufacturer’s directions.