Description
A rich and creamy homemade cinnamon ice cream, perfect for indulgent moments and nostalgic flavors.
Ingredients
Scale
- 300 ml whole milk
- 300 ml double cream
- 150 g granulated sugar
- 6 large egg yolks
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare your ingredients by gathering all items and measuring them out.
- Heat the milk and cream in a medium saucepan over medium heat until steaming, do not boil.
- Mix the egg yolks, sugar, and salt in a separate bowl until light and pale.
- Combine the heated milk mixture into the egg mixture slowly while whisking constantly to temper the eggs.
- Cook the mixture in the saucepan over medium-low heat, stirring until thick enough to coat the back of a spoon (10-15 minutes).
- Add the cinnamon and vanilla once thickened, then let cool for 30 minutes.
- Chill the custard in the refrigerator for at least 4 hours or overnight.
- Churn the cooled custard in your ice cream maker according to the manufacturer’s instructions (20-30 minutes).
- Freeze the ice cream in a lidded container for an additional 3-4 hours for firmer texture.
Notes
For a richer flavor, consider adding mini chocolate chips or nuts during the churning process. This ice cream pairs wonderfully with warm desserts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 19g
- Sodium: 50mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 180mg
Keywords: cinnamon ice cream, homemade ice cream, dessert