Part of the fun of having an ice cream maker is making flavors that aren’t easily found in the store. Cinnamon ice cream is a great example of this. It happens to be one of my husband’s favorite flavors, and we can only seem to find it at a particular ice cream chain. (Yes, I know cinnamon ice cream is essentially vanilla ice cream dashed with cinnamon, but that’s beside the point ).
Recently, when I was contemplating what kind of ice cream to make, I mentioned cinnamon to my husband, and he replied with a enthusiastic, “Ohhh yeah!” This recipe certainly did not disappoint him. It was rich, smooth and creamy, and tasted just like a cinnamon roll. No joke. It was so good that I wanted to lick the ice cream maker clean so we didn’t waste any. It is now one of my favorite ice cream flavors as well.
Cinnamon Ice Cream
Yields: About 1 quart
1 cup sugar
1 1/2 cups half-and-half cream
2 eggs yolks, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream.
Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Cool in the refrigerator for at least 1 hour.
Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer’s instructions.