Sunday, December 26, 2010

Cinnamon Ice Cream

This is a very belated post.  I made this cinnamon ice cream back in November so that our Thanksgiving pies could be served a la mode, and it was delicious.  I had tried a different recipe last year and it was WAY too strong; this one was perfect.  I actually just used the leftovers yesterday morning in a Frosty Latte while the kids turned the family room into a wrapping paper museum.

Cinnamon Ice Cream

  • 1 cup whole milk
  • 3/4 cup sugar
  • pinch of salt
  • ten 3-inch (8-cm) cinnamon sticks, broken up
  • 2 cups heavy cream
  • 5 large egg yolks

Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the 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 or save them for garnish and presentation. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constanly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.


  1. This has been one of my favorite ice creams! Glad you liked it!

  2. I made this recipe to go with our Rosh Hashanah dessert this year - seriously fabulous!


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