Cinnamon Ice Cream

Adapted from allrecipes.com

There are few sweet treats that cause me to go weak in the knees in quite the same way that ice cream does. I have an ice cream maker. Not the kind you crank while adding the salt on the side, which is how I grew up making ice cream. This is a fancy electric model that requires little elbow grease in the process. My buddy Mike at Flying Fish gave me the idea to steep the milk in the cinnamon stick for deeper natural cinnamon flavor. I’ll be collecting more tips from him later…

  • 1/2 cup granulated sugar
  • 1-1/2 cups half-and-half
  • 1 cinnamon stick
  • 2 large eggs, beaten
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • In a saucepan, combine sugar, half-and-half and cinnamon stick. Bring to a simmer over medium-low heat, about 15 minutes. As soon as the mixture begins to simmer, remove it from the heat. Slowly pour half of the mixture into the beaten eggs while whisking vigorously. Be careful not to pour the hot liquid too quickly or the eggs will scramble. Pour the egg mixture back into the saucepan and stir in the heavy cream. Place the saucepan back on the burner and heat the mixture over low heat while stirring constantly. The mixture will begin to thicken slightly. When it coats the back of a spoon, remove it from the burner. Stir in the vanilla and cinnamon and place it in the refrigerator to cool.
  • Once the ice cream base mixture is cool, place it in the ice cream maker and follow the manufacturer’s instructions. This recipe took about 30 minutes to churn in my ice cream maker. Once the churning is complete, place the ice cream in a covered container and allow it to “ripen” in the freezer for at least an hour before serving.
  • Quick Tips
  • 1. I’ve cut the sugar in half from the original recipe. This ice cream strikes the right balance of creamy and sweet.
  • 2. The ice cream maker I have requires the bowl to be frozen before using. It takes about a day for this bowl to become cold enough to use, so this recipe requires a bit of advance planning on my part. Perhaps that explains why my desire to make ice cream far outstrips actual ice cream production in my kitchen.

Preparation time: 20 minutes, plus “ripening” in the freezer

Churning time: 30 minute(s)

Number of servings (yield): 6


 

One response to “Cinnamon Ice Cream”

  1. Molly Cronenwett says:
    June 10, 2011 at 6:38 pm

    Hi Alicia!
    I made this with my kids yesterday and we all LOVE it :-) Thanks!

    Reply

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