A tasty treat is this cinnamon ice cream. It makes me think of the cinnamon ice cream that Ray’s Ice Cream in Detroit used to sell!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs 50 mins |
| Total Time: | 5 hrs 15 mins |
| Servings: | 8 |
| Yield: | 4 cups |
Ingredients
- 2 large eggs
- 1 ½ cups half-and-half cream
- 1 cup white sugar
- 1 cup heavy cream
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Whisk eggs together in a bowl.
- Stir half-and-half and sugar together in a saucepan over medium-low heat until mixture begins to simmer. Remove from the heat.
- Pour 1/2 of the hot mixture into the eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk in heavy cream. Continue cooking over medium-low heat, whisking constantly, until thick enough to coat the back of a metal spoon. Remove from the heat, and whisk in cinnamon and vanilla. Set aside to cool, about 30 minutes.
- Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 11 g |
| Sodium | 48 mg |
| Sugars | 25 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
great recipe i changed cinnamon amount to 3 powdered tsp put in with sugar AND crushed cinn stx and simmered with cream i used 3 yolks +1white and a dash of nutmeg..and generous vanilla
Great recipe! I was worried about it being grainy as some of the other reviews said, but I found it to be very creamy.
Rich and delicious! We bought oatmeal cookies to crumble on top, and it was a perfect match. It also would be great with peach cobbler or apple pie. Based on some reviewers’ comments, I made the base the night before, cooled it on the countertop for a couple of hours, and the refrigerated it overnight. When I poured it into the canister the next afternoon, I used a sieve to remove a lot of the cinnamon clumps that had formed during cooling. I would definitely make this again!
it was super good I recommend it!!!!!!!
Such a delicious recipe! I used a 1/2 cup each of sugar and light brown sugar and added an extra teaspoon of cinnamon! It was definitely a favorite of my family served with warm apple crisp!
I will try this again but take the advice of the reviewers who cut the sugar back to 3/4 of a cup. Also, I got impatient and put the custard into the ice cream churn before it was properly cooled so after 40 minutes in the churn the result was very soupy. The custard need to cool in the fridge for several hours, apparently. I portioned it into single serving containers and it’s in the freezer. I think after a few hours I might get something like a soft-serve. We’ll see. This was the first time I’ve ever attempted to make ice cream.
Very easy. Creamy and delicious!
Loved the texture and taste. But also had made some changes. 1. Stirred the cinnamon into the sugar before added liquid. This way the powdery cinnamon mixes more consistently. 2. Allowed plenty of time to get cold, in the fridge. 3. Also made by substituting cardamom. 4. Made my own half and half by mixing cream with milk. This way I don’t end up with a lot of partially used containers of cream and half and half.
I made this exactly as it is written. It took forever to freeze, and we finally just called it a day before it was completely done. If I had it to do over, I would have made it the night before and let it cool before refrigerating and then freezing. It has a very “eggy” taste, not at all like cinnamon ice cream I’ve had at the ice cream shoppe. I don’t think I will try this recipe again. Too much work for a mediocre taste. I had such high hopes, too.
This is the best custard ice cream recipe! I doubled the recipe and used equal parts half n half so I didn’t have any cream leftover. Perfect
Tasty!! I eat Paleo so I subbed light canned coconut milk for the half and half and full fat canned coconut milk for the heavy cream along with a combination of coconut sugar and maple syrup for the sugar. My dairy eating family loved this and so did I. It was nice and creamy and the cinnamon and vanilla flavors combined nicely with the maple syrup. Canned coconut milk doesn’t really taste like coconut, so the flavor remains true.
Absolutely amazing! First time making ice cream, followed directions exactly…and wow! Soooooo good!
No changes to it whatsoever and it was the best homemade ice cream I could ask for! I made it for thanksgiving for my family and it was a huge hit!
Tastes good with a good consistency. Be careful to follow the instructions with attention, especially when whisking in the eggs and also when making sure that the mixture is thick enough.
Amazing. I followed the recipe to the letter and let it sit overnight in the fridge. I’m very picky, this is the only ice cream recipe I’ve tried that I’ve been happy with. It didn’t turn rock hard or develop ice crystals in the freezer. Excellent topping for home made apple pie. I am looking forward to making this recipe again.
The first time I had real cinnamon ice cream was as at some fancy restaurant in Toronto over 20 years ago. I never really found anything like it again. However, this is very much like I remember. I did follow the recommendations of a few others and reduced the sugar to 3/4 cups, doubled the cinnamon, plus I chose to use a vanilla bean in addition tou doubling the eggs, but only using yolks. It came out ultra creamy. I will admit that I imagine if you soaked the dairy products with the cinnamon overnight, then made the custard and let that sit over night before making the ice cream, the flavor would probably develop more, but this was a spur of the moment for a gathering tonight. So, next time, I will have to try spending more time with it.
Great flavor! I love cinnamon ice cream, but I did a swap for it this time. We’ve been trying to master a good homemade peach ice cream using peaches from our tree. I added an 8oz jar of canned peach jam and omitted the cinnamon. It turned out fantastic. I thought it was perfect. My husband thought it was a little too sweet. I might try adding some chopped up fresh peach to see if that might offset the sweetness just a bit. But overall, very good ice cream!
I have made this a few times now. I tweaked the recipe a bit. I didn’t have half and half so I used 1-1/2 C milk with 1/2 C heavy cream, reduced the sugar to 1/2 C and added a pinch of salt with the other ingredients. I let it cool in the refrigerator overnight before putting it in my ice cream maker. Smooth, creamy and delicious!
This recipe is so much easier than many ice cream recipes I’ve made. It’s delicious exactly as it. I used half as much cinnamon, and it was perfect!
One of the best ice-cream recipes yet. Thick and creamy. Will be my go-to when trying to impress.
It was amazingly good