In today's post I will show you how to transform that magical spice - cinnamon into cinnamon ice cream.
Making ice cream is not hard.
Or is it?
Let me show you.
WANT TO SAVE THIS RECIPE?
We'll email this post to you, so you can come back to it later!
If you love cinnamon then you've come to the right place. This cinnamon ice cream is subtle yet spicy with a light and creamy texture.
But first, I digress...
Who remembers the ice cream vans that used to come around the neighbourhood in the early summer evenings?
That familiar siren with its hypnotic beat could make any child stop whatever they were doing.
It would bring hoards of us to the van and for twenty cents you could walk away with a double scoop of your favourite flavour.
I wanted to honour that childhood ice cream tradition by making homemade ice cream.
🥘 Ingredients
- 1 cinnamon stick
- 250 ml fat milk, full fat
- 3 egg yolks
- 100 g sugar, caster or superfine
- 1 tsp ground cinnamon
- 450 ml double cream
As you can see, there is nothing too out of the ordinary with these ingredients.
🔪 Instructions
- Place the cinnamon stick with the milk in a pan and bring to the boil. Remove and set aside.
- In a separate bowl whisk together the egg yolks, sugar and freshly ground cinnamon until well combined and the mixture resembles a runny cake batter. Discard the cinnamon stick and proceed to pour the warm milk mixture over the batter whisking continuously.
- Place this egg custard into a saucepan, put it on a low heat over the stove stop and cook for between 5-10 mins-stirring constantly until thickened.
- Whisk the custard into the cream ensuring it is well combined. Allow the custard to cool completely before churning in an ice cream machine.
- Freeze the churned custard for a few hours and then serve it in your favourite manner.
💭 Top tips
It's a custard based ice cream, made using an ice cream maker.
However, you may choose to make it without a machine.
The "no-churn" method involves the following steps:
- Once the custard and cream have been well combined, pour it in a container and put in the freezer.
- After 30 minutes, remove the container and stir the mixture quite thoroughly.
- Repeat this process for the next 3 hours (yes, it's a little tedious but we want perfection!)
📖 Variations
My absolute favourite way to use this ice cream is to make baklava ice cream sandwiches!
Yep! I went there!
However, if you want something a little simpler try these other ice creams I have on the blog.
- Strawberry freaks will love my roasted strawberry ice cream
- Try my pineapple granita for something a little refreshing and tropical.
📖 Recipe
Cinnamon Ice Cream
Ingredients
- 1 cinnamon stick
- 250 ml milk, full fat
- 3 egg yolks
- 100 g sugar, caster or superfine
- 1 teaspoon ground cinnamon
- 450 ml double cream
Instructions
- Place the cinnamon stick with the milk in a pan and bring to the boil. Remove and set aside.
- In a separate bowl whisk together the egg yolks, sugar and freshly ground cinnamon until well combined and the mixture resembles a runny cake batter. Discard the cinnamon stick and proceed to pour the warm milk mixture over the batter whisking continuously.
- Place this egg custard into a saucepan, put it on a low heat over the stove stop and cook for between 5-10 mins-stirring constantly until thickened.
- Whisk the custard into the cream ensuring it is well combined. Allow the custard to cool completely before churning in an ice cream machine.
- Freeze the churned custard for a few hours and then serve the ice cream in your favourite manner.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Leave a Reply