With the summer weather comes the promise of sweet and cold confections, in this case, cinnamon ice cream. I think the toughest part about making ice cream from scratch is that you cannot eat it right away. The best part is there are no preservatives to enhance its shelf life.
In a way, it is health food. Okay. That’s a stretch.
If you choose to delve through the archive, you’ll notice that I attended culinary school parttime while working a full-time job. I wasn’t in dire straits situation like a teen right out of high school, but still, textbooks (including required cookbooks) along with my school supplies, uniform, tools, and tuition did set me back financially.
Requirements during my pastry arts education included an extremely expensive cookbook namely The Professional Pastry Chef: Fundamentals of Baking and Pastry by Bo Friberg.
Jump to RecipeThat book was pricey and there’s no way in hell I will ever get rid of it.
Spice Up Your World with Cinnamon
Not only is the cookbook expensive to buy for a broke student, but there’s another reason I held on to it: I absolutely love cookbooks. My huge library of cookbooks takes up space and my sister threatens to toss them out every time she walks into my den.
I have a definitive answer the next time I’m asked: When was the last time you used these cookbooks?
This modified recipe makes a smaller batch. Therefore you won’t hear its siren song at 3 a.m. or while crying over a Nicholas Sparks movie.
Although tasty right out of the ice cream machine, I’d advise placing it in a covered container and allow it to freeze overnight. For this batch, I toasted some raw macadamia nuts, ground them roughly, and combined it with some Nutella.
Layering it on the bottom and rim, I added two generous scoops of cinnamon ice cream.
Cinnamon Ice Cream
Adapted from The Professional Pastry Chef
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 1 cinnamon stick approximately 3-inch stick
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 5 egg yolks
- 5 ounces granulated sugar
Instructions
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Heat the heavy cream and milk with the cinnamon stick to scalding. Do not let it boil. Remove from heat and set aside to infuse for 30 minutes.
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Mix the granulated sugar and cinnamon in a medium-sized bowl. Use a hand mixer and beat until it's light and fluffy.
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Gradually pour the cream and milk mixture into the whipped egg yolk mixture while whisking rapidly. Place a damp towel under the bowl to keep it from turning with the whisk.
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Heat the mixture over simmering water, stirring constantly with a wooden spoon or whisk, until it thickens enough to coat the back of the spoon with a thin layer.
Do not overheat and break the custard. If this happens, just strain the custard to remove the chunks.
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Stir in the vanilla extract.
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Let cool to room temperature, then refrigerate covered until completely cold preferably overnight.
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Remove the cinnamon stick.
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Process the mixture in your ice cream freezer following the manufacturer's instructions.
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Transfer to a chilled container and store, covered, in the freezer
Let me know in the comments if you made this recipe or if there’s anything you see that I should tackle.
Story and photos by Dana J. Prophet
13 Comments
That sounds good to me! Any tips for those without ice cream makers?
For this particular recipe, I strongly suggest using an ice cream maker. I’m going to research non-machine frozen dessert recipes for a future post. Everyone deserves ice cream.
Looks like a delicous twist to vanilla ice cream
I hope to try some soon
It one of my new favorites.
For this particular recipe, I strongly suggest using an ice cream maker. I’m going to research non-machine frozen dessert recipes for a future post. Everyone deserves ice cream.
Wow! This Cinnamon ice Cream looks so amazing! I love how easy it is to make and how creamy it comes out!
Thank you Shanika! I’m happy you like it.
I love making ice cream but never thought to make a cinnamon flavor!! Sounds delicious! I got to give this a try this summer! Thanks xx
You are quite welcome!
This looks amazing and I love desserts with cinnamon. This also looks very simple to make. I have been researching ice cream machines and I’ll definitely save this recipe to try out this summer.
Let me know how this recipe turns out for you.
This is making me want to buy an ice cream maker!
Ice cream machines are relatively cheap nowadays (which is both good news for my tastebuds and bad news for my waistline).