Experience the perfect marriage of warm, aromatic cinnamon and cold, creamy indulgence with this homemade Cinnamon Ice Cream that transforms the beloved spice into a sophisticated frozen dessert. This recipe creates an incredibly smooth, rich ice cream infused with the complex warmth of real cinnamon that’s both comforting and elegant. Unlike artificial cinnamon flavors, this ice cream delivers deep, nuanced spice notes that develop beautifully during the churning process, creating a dessert that’s simultaneously familiar and luxurious. The beautiful pale brown color hints at the warming spice within, while the velvety texture and perfectly balanced sweetness make this ice cream irresistible on its own or as the perfect complement to apple pie, chocolate cake, or other fall desserts. This recipe yields about 1 quart and serves 8 people generously, delivering homemade quality that far surpasses any store-bought version.
Ingredients You’ll Need
For the cinnamon ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar, divided
- 6 large egg yolks
- 3 tablespoons ground cinnamon (preferably Ceylon cinnamon)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cinnamon sticks for infusion
For enhanced flavor and texture:
- 1 tablespoon cinnamon sugar (for swirls)
- 1/4 cup mini cinnamon chips (optional)
- 2 tablespoons brown sugar (adds depth)
- 1/8 teaspoon freshly grated nutmeg
- Pinch of ground cardamom (optional, for complexity)
For serving and garnish:
- Cinnamon sticks for stirring
- Ground cinnamon for dusting
- Whipped cream
- Caramel sauce
- Toasted pecans or walnuts
- Apple pie spice blend for rim decoration
Understanding Cinnamon Varieties
Ceylon cinnamon, also called “true cinnamon,” provides the most delicate, sweet flavor without the harsh bite of cassia cinnamon commonly found in supermarkets. If using cassia cinnamon, reduce the amount slightly as it’s more potent. The quality of cinnamon directly impacts the final flavor, so invest in high-quality spice for the best results.
Preparing the Cinnamon Infusion
In a heavy-bottomed saucepan, combine the heavy cream, milk, half the sugar, cinnamon sticks, and ground cinnamon. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer and small bubbles form around the edges. Remove from heat and let steep for 30 minutes to develop deep cinnamon flavor.
Creating Perfect Custard Base
While the cream mixture steeps, whisk the egg yolks with the remaining sugar, brown sugar, salt, and nutmeg until thick and pale yellow, about 3 minutes. This creates the custard base that gives the ice cream its rich, creamy texture. The mixture should fall in ribbons when the whisk is lifted.
The Tempering Process
After steeping, reheat the cinnamon cream mixture until it’s hot but not boiling. Remove the cinnamon sticks. Gradually add about 1/2 cup of the hot cream to the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Continue adding the hot cream slowly, whisking continuously, until fully combined.
Cooking the Custard
Return the entire mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 6 to 8 minutes. The custard should reach 170°F on an instant-read thermometer. Don’t let it boil, or the eggs will curdle.
Testing for Perfect Consistency
To test if the custard is ready, draw your finger across the spoon – it should leave a clear line that doesn’t immediately fill in. The custard should be thick enough to coat the spoon but still pour smoothly. If it curdles, strain it immediately through a fine-mesh sieve to remove any lumps.
Straining for Silky Smoothness
Pour the finished custard through a fine-mesh sieve into a clean bowl to remove any lumps and the remaining cinnamon particles that might create grittiness. Press the solids through the sieve with the back of a spoon to extract maximum flavor, then discard the remaining particles.
Adding Final Flavors
Stir in the vanilla extract and any optional spices like cardamom while the custard is still warm. These final flavor additions enhance the complexity of the cinnamon and create a more sophisticated flavor profile that sets this ice cream apart from simpler versions.
The Cooling Process
Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely cold. Cold custard churns more efficiently and creates better texture in the finished ice cream.
Churning to Perfection
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, typically 20 to 25 minutes. The ice cream is ready when it holds soft peaks and has the consistency of thick soft-serve. Don’t over-churn, as this can create a grainy texture.
Adding Mix-ins
If using cinnamon chips or creating cinnamon sugar swirls, add them during the last few minutes of churning. The mix-ins should be distributed evenly without being broken up by the churning action. These additions provide textural interest and bursts of concentrated cinnamon flavor.
Final Freezing
Transfer the churned ice cream to an airtight container, smoothing the top with a spatula. Press plastic wrap directly onto the surface to prevent ice crystals from forming, then cover with the lid. Freeze for at least 4 hours or overnight until firm enough to scoop.
Total Preparation Time
This homemade ice cream requires approximately 8 to 12 hours from start to finish, including 45 minutes of active cooking time, 4 hours of custard chilling, 25 minutes of churning, and 4 to 8 hours of final freezing. Most of the time is passive, making this perfect for weekend preparation.
Serving and Nutritional Information
This recipe yields approximately 1 quart, serving 8 people generously. Each serving contains approximately 285 calories and provides about 5 grams of protein, 22 grams of fat, and 18 grams of carbohydrates. The ice cream is rich in calcium from the dairy ingredients and provides antioxidants from the cinnamon, though it’s definitely an indulgent treat.
What to Serve With Your Cinnamon Ice Cream
This warming ice cream pairs beautifully with apple-based desserts like pie, crisp, or cobbler, where it complements the fruit flavors perfectly. It’s also excellent with chocolate desserts, gingerbread, or pumpkin pie. For simple elegance, serve with crispy gingersnap cookies or drizzle with caramel sauce and toasted nuts.
Expert Tips for Ice Cream Success
Invest in a good instant-read thermometer to ensure perfect custard consistency without overcooking. The custard should reach 170°F but not exceed 175°F, or you risk curdling the eggs and creating a grainy texture that can’t be fixed.
Chill your custard completely before churning for the best texture and fastest churning time. Warm custard takes much longer to freeze and can result in ice crystals or poor texture. Overnight chilling produces the smoothest results.
Don’t skip the straining step, as it removes any lumps and ensures the silkiest possible texture. Even experienced ice cream makers occasionally get small lumps that straining easily eliminates.
Storage and Serving Tips
Homemade ice cream is best consumed within 1 week for optimal texture and flavor, though it will keep for up to 1 month in the freezer. Store in an airtight container with plastic wrap pressed directly onto the surface to prevent ice crystal formation.
Let the ice cream soften at room temperature for 5 to 10 minutes before scooping for the easiest serving and best texture. Homemade ice cream freezes harder than commercial versions due to the lack of stabilizers.
Flavor Variations and Enhancements
Create different versions by adding complementary spices like cardamom, allspice, or ginger during the steeping process. Mexican cinnamon ice cream can include a pinch of cayenne pepper for heat. Cinnamon swirl versions can incorporate ribbons of cinnamon caramel or dulce de leche.
Troubleshooting Common Issues
If your custard curdles during cooking, immediately strain it through a fine-mesh sieve and whisk in a tablespoon of cold cream. If the ice cream doesn’t set properly, ensure your freezer is cold enough and the custard was completely chilled before churning. Grainy texture usually indicates overcooking or inadequate straining.
Equipment Considerations
While an ice cream maker produces the best texture, you can make this recipe without one by freezing the custard in a shallow pan and stirring every 30 minutes for 3 to 4 hours. The texture won’t be as smooth, but the flavor will be equally delicious.
Seasonal Serving Ideas
This ice cream shines in fall and winter menus but works year-round. Summer versions might be served with grilled peaches or berry compotes. Winter presentations could include warm desserts like bread pudding or steamed cake, where the cold ice cream provides temperature contrast to warm, spiced desserts.
