Cinnamon Ice Cream is the perfect treat to embrace the cozy flavors of fall. With its warm and spicy notes, the creamy delight brings the essence of autumn right to your bowl. Whether served on a crisp evening or alongside a warm dessert, it adds a delightful twist to your seasonal gatherings.
If you’re looking for alternatives, you can use brown sugar for a deeper flavor. For a dairy-free option, consider plant-based milk and cream, but be aware that it may alter the texture. Always check for allergies, especially with eggs, and ensure your ingredients are fresh and high-quality for the best taste.
Ice Cream & Frozen
Cinnamon Ice Cream Recipe
Ingredients
- 1 cup whole milk, room temperature
- 3/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 4 large egg yolks, whisked
- 2 cups heavy cream, chilled
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Grab a saucepan and toss in the whole milk, granulated sugar, and ground cinnamon. Set it over medium heat and let it warm up, giving it an occasional stir until that sugar melts away and the mixture starts to steam.
- Take a separate bowl and whisk up the egg yolks. Slowly pour in some of that hot milk mixture while whisking like there’s no tomorrow. The helps to gently warm the yolks so they don’t scramble.
- Once the yolks are warmed up, pour the mixture back into the saucepan with the rest of the milk. Keep cooking over medium heat, stirring non-stop until the whole thing thickens up and hits between 170-175 degrees Fahrenheit, or until it can coat the back of a spoon nicely.
- When it’s ready, pull it off the heat and strain the custard through a fine-mesh sieve into a bowl holding the chilled heavy cream. Mix in the vanilla extract and a pinch of salt until everything is blended perfectly together.
- Pop a cover on that bowl and slide it into the fridge for at least four hours. The chilling process is key for getting that creamy texture when it’s time to churn.
- Once chilled, pour the custard into your ice cream maker and churn it according to the manufacturer’s instructions. In about 20-25 minutes, you should see it transform into a soft-serve consistency.
- Finally, move the ice cream into a container that can go in the freezer and smooth out the top. Let it freeze for at least four hours or until it’s firm enough for scooping.
Tips
- Make the custard a day ahead for even better flavor. It needs time to chill anyway.
- Store any leftover ice cream in an airtight container in the freezer for up to two weeks, though it may lose some creaminess after that.
- When ready to serve, let the ice cream sit at room temperature for a few minutes to soften for easier scooping.
If you love fall flavors, you should try No-Churn Pumpkin Ice Cream. The delightful treat captures the essence of the season with its creamy texture and rich pumpkin spices.