Cinnamon Ice Cream
 
Prep time
Cook time
Total time
 
This cinnamon ice cream makes a great addition to pumpkin pie and is really fun to make!
Author:
Recipe type: Dessert
Serves: 1 quart
Ingredients
  • 1 cup whole milk
  • ¾ cup sugar
  • 10 3 inch cinnamon sticks, broken up
  • 2 cups heavy cream
  • 5 egg yolks
  • 1 t vanilla
Instructions
  1. Heat the milk, 1 cup of the cream, sugar, and a pinch of salt in a medium saucepan over medium heat with the cinnamon sticks, until warm. Cover, remove from heat, and let it hang out for 1 hour.
  2. Rewarm the mixture and remove the cinnamon sticks with a slotted spoon.
  3. Pour the other 1 cup of cream into a large bowl, add the vanilla, and set the mesh strainer on top.
  4. In a different bowl, whisk the egg yolks up and slowly pour in the warm milk mixture, continually whisking, then pour back into the saucepan.
  5. Heat this mixture again over medium heat until the mix gets thick, about 6 minutes.
  6. Pour this through the strainer into your vanilla cream.
  7. Put this bowl in an ice bath and stir until cool. Then stick it in the fridge until chilled.
  8. When the mixture is completely chilled, pour it in your ice cream maker and let it churn it into ice cream. This took about 40 minutes with my Cuisinart ice cream maker. When it’s close to the consistency you want, scoop it into a freezer container and put it in the freezer to continue to harden a bit.
Recipe by Gravel & Dine at https://gravelanddine.com/cinnamon-ice-cream/