Cinnamon Ice Cream Recipe (Creamy Homemade Dessert)
Make creamy homemade cinnamon ice cream with warm spice and rich flavor. Easy frozen dessert recipe perfect for any season!
Equipment
- Saucepan
- Whisk
- Mixing bowls
- Ice cream maker (or freezer-safe dish for no-churn method)
- Airtight container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 4 egg yolks
- 2–3 cinnamon sticks (or 1–2 tsp ground cinnamon)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make Custard Base: Heat cream, milk, and half the sugar in a saucepan until warm.
- Whisk Yolks: In a bowl, whisk egg yolks with remaining sugar until pale.
- Temper & Cook: Slowly add warm milk mixture to yolks, whisking constantly. Return to saucepan and cook over low heat until thickened.
- Infuse Cinnamon: Add cinnamon sticks and let steep for 15–20 minutes. Remove sticks.
- Cool Base: Chill custard in refrigerator for at least 4 hours or overnight.
- Churn: Pour chilled mixture into ice cream maker. Churn until creamy.
- Freeze: Transfer to container and freeze for 4–6 hours until scoopable.
- Serve: Scoop into bowls or cones. Garnish with a sprinkle of cinnamon powder.
Notes
- Use cinnamon sticks for smoother flavor; ground cinnamon can make texture grainy.
- For dairy-free versions, substitute coconut milk or almond milk.
- Add honey or maple syrup for natural sweetness.
- Pair with apple pie, pumpkin pie, or pecan pie for festive flair.
- Best enjoyed within the first week for peak flavor and creaminess.