Cinnamon Ice Cream
This, along with the Caramel Ice Cream, is one of two truly unique, special ice creams in my recipe collection. It is wonderful on its own, but where it really shines is when it’s paired with an apple or pear dessert.
It is helpful to read the blog Ice Cream 101 prior to beginning the recipe.
Cinnamon Ice Cream
| Yield: 3 ½ cups | # of Servings: 10 |
Ingredients
2 ½ cup (20 fl oz) heavy cream
1 ¼ cup (10 fl oz) half & half
½ cup (3.5 oz / 100g) sugar
1 cinnamon stick
½ tsp ground cinnamon
Pinch fine sea salt
6 egg yolks
½ cup sugar (3.5 oz / 100 g) sugar
Tools and equipment needed:
- Ice cream maker
- 3 qt. stainless heavy bottomed sauce pan
- Large mixing bowl (for ice bath)
- Medium mixing bowl or 2-qt bain marie (for the cooked custard)
- Small mixing bowl for the egg yolks
- Fine mesh strainer, heat-proof spatula, wire whisk, instant read thermometer, trivet or silicone trivet mat.
Pre-recipe preparations:
- Day before – if using ice cream maker with separate freezer bowl, place in freezer overnight.
- Set up ice bath
- Place all tools and equipment where they will be used. The heat-proof spatula and the thermometer need to ready by stove top. The ice bath, strainer, container for the cooked custard, and trivet need to ready on a counter.
Directions:
- Place cream, half & half, sugar, cinnamon stick, and the ground cinnamon in sauce pan and bring to a simmer. Turn off heat.
- Cover and let steep for 15 minutes.
- Whisk the egg yolks and sugar just enough to fully combine, about 1 minute
- Remove sauce pan cover and bring cream back to the simmer.
- Temper (warm) the egg yolks by slowly whisking in about â…“ of the hot cream.
- Whisk the warmed egg yolk mixture into the remaining cream.
- Cook over low heat, stirring the bottom constantly with a heat-proof spatula, until it coats the back of a spoon, 180 °F.
- Remove from the heat, and pour through the fine mesh strainer into the mixing bowl or bain marie.
- Whisk several times to release some heat, and place in ice bath.
- The cinnamon stick may be returned to the custard and remain in until the mixture is placed in the ice cream machine for a slightly stronger, richer flavor.
- Stir the custard occasionally with a clean spatula until it cools down to 60 °F.
- Cover with plastic film and refrigerate for at least 8 hours, or overnight.
- Remove the cinnamon stick (if left in) and churn the ice cream according to the machine’s directions.
- Remove from machine bowl and freeze in plastic containers.
