Cinnamon Ice Cream

This Cinnamon Ice Cream is a cozy treat! Creamy, dreamy, and infused with warm cinnamon, it's perfect for any occasion.

Prep Time1

Cook Time15

Total Time1 15

Servings: 6 servings

In a medium saucepan, combine the whole milk, sugar, and a pinch of salt. Stir over medium heat until the sugar dissolves completely. Add the broken cinnamon sticks and allow it to simmer gently. Remove from heat and let steep for about 30 minutes to an hour.
In a separate bowl, whisk together the egg yolks until pale and slightly thickened.
Gradually pour a small amount of the warm milk mixture into the egg yolks while whisking continuously to temper them. Then pour the yolk mixture back into the saucepan with the remaining milk while whisking.
Return the saucepan to low heat and stir continuously until the mixture thickens slightly and coats the back of a spoon, about 5 to 10 minutes. Remove from heat.
Strain the custard into a large bowl using a fine mesh strainer to remove the cinnamon sticks and any coagulated egg bits.
Stir in the heavy cream to the strained mixture. Allow to cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, about 20 to 25 minutes.
Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm.

For a non-dairy option, substitute whole milk with almond milk or oat milk.
Use honey or maple syrup instead of sugar for different flavors.
Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.