Cinnamon Ice Cream

Name: Cinnamon Ice Cream
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 1-3/4 quarts
Ingredients: 1-3/4 cups whole milk; 2/3 cup sugar; 2 large eggs, beaten; 2 cups heavy whipping cream; 2 teaspoons ground cinnamon; 1 teaspoon vanilla extract

Total Time Prep: 35 min. + chilling Process: 20 min./batch + freezing

Yield 1-3/4 quarts

Test Kitchen Approved

Some ice creams are made for a summer boardwalk, but not this cinnamon ice cream recipe. You’ll want to indulge in this beside a crackling fire on a cool night, savoring the spice in every creamy mouthful.

Ingredients

1-3/4 cups whole milk
2/3 cup sugar
2 large eggs, beaten
2 cups heavy whipping cream
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Directions

In a large heavy saucepan, heat milk and sugar until bubbles form around side of pan. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a spoon.
Remove from the heat. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream, cinnamon and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of an ice cream maker two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup ice cream : 184 calories, 14g fat (9g saturated fat), 68mg cholesterol, 33mg sodium, 12g carbohydrate (12g sugars, 0 fiber), 3g protein.

This small-batch cinnamon ice cream recipe is perfect for a cozy night in. It sits perfectly on top of a baked cookie or is just as sweet on its own. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Recipe Creator