“Cinnamon Ice Cream” refers to a type of ice cream that includes cinnamon as a primary flavoring ingredient. It’s typically made by infusing cinnamon into a base mixture of cream, milk, sugar, and sometimes eggs, then churning it in an ice cream maker until it reaches a creamy consistency. The result is a delicious dessert with a creamy texture and a warm, spicy-sweet cinnamon flavor. It can be served on its own or paired with desserts like apple pie or churros for a delightful treat.

Here’s a simple recipe for Cinnamon Ice Cream:

Ingredients:

• 1 cup whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 cinnamon stick (or 1-2 teaspoons ground cinnamon)
• Pinch of salt
• 5 large egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Base:
   • In a medium saucepan, combine the whole milk, heavy cream, sugar, cinnamon stick (if using ground cinnamon, add it later), and salt. Heat over medium-low heat until the mixture just begins to simmer, stirring occasionally. Remove from heat and let the cinnamon infuse into the mixture for about 10-15 minutes. If using ground cinnamon, add it at this stage and whisk well.
2. Temper the Eggs:
   • In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the warm milk mixture into the egg yolks, whisking constantly. This tempers the eggs, preventing them from curdling when added to the hot liquid.
3. Combine and Cook:
   • Gradually pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (about 5-7 minutes). Do not let it boil.
4. Strain and Chill:
   • Remove the saucepan from heat and immediately strain the custard through a fine-mesh sieve into a clean bowl. This step removes the cinnamon stick and any bits of cooked egg. Stir in the vanilla extract. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight until thoroughly chilled.
5. Churn:
   • Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until the mixture reaches a soft-serve consistency.
6. Freeze:
   • Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream and cover with a lid. Freeze for at least 4 hours or until firm.
7. Serve:
   • Scoop the cinnamon ice cream into bowls or cones and enjoy! Optionally, garnish with a sprinkle of ground cinnamon or a cinnamon stick.

This recipe yields about 1 quart of delicious homemade cinnamon ice cream. Enjoy!