Extra Cinnamon Ice Cream Recipe
A creamy, custard-style ice cream loaded with cinnamon flavor!
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Ingredients
Cinnamon Syrup*
- 1 cup water
- 1 cup sugar - I like brown sugar
- 4 cinnamon sticks
Cinnamon Custard Ice Cream
- 1 cup cinnamon syrup
- 3 cups half and half
- 4 egg yolks
- ⅓ cup sugar - I like turbinado
- ½ teaspoon fine sea salt
- 2 cinnamon sticks
- 2 teaspoons vanilla
- cinnamon cookies - ie. Gamesa Ricanela
Instructions
- Heat the half and half, sugar, salt, and cinnamon sticks in a saucepan over medium-high heat, stirring constantly. Do not boil!
- Temper the eggs.** See Notes below. Add 2-3 tablespoons of the hot cream mixture at a time until the egg mixture is warm.
- Add the tempered eggs into the remaining hot half and half. Reheat slowly to avoid curdling. Again – DO NOT BOIL. The mixture should thicken. Remove from the heat, and add vanilla.
- Freeze the custard according to the manufacturer’s instructions.
- Add ⅓ of the custard to a loaf pan or ice cream storage container. Drizzle syrup over top. Add another layer of custard, and drizzle more syrup. Cover with the remaining custard. Freeze until ready to serve.
Notes
* I use Spruce Eats Cinnamon Syrup Recipe.
**Tempering eggs is a culinary technique used to gradually raise the temperature of eggs to prevent them from curdling or scrambling when they are added to a hot mixture. This process is particularly important in recipes that require the eggs to thicken sauces, custards, or other mixtures without forming lumps.
Nutrition
Calories: 375kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com