Cinnamon Ice Cream Recipe - Allrecipes.com
Cinnamon Ice Cream Recipe
  • READY IN ABOUT 2 hrs

Cinnamon Ice Cream

Recipe by  

"This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
ADVERTISEMENT
  • PREP

    5 mins
  • COOK

    15 mins
  • READY IN

    1 hr 50 mins

Directions

  1. 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. Set aside to cool.
  2. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2008

Fantastic! Cream usually comes in pint containers, so you can use 1 C cream with 1/2 C milk instead of the 1.5 C half-and-half. Use egg yolks instead of whole eggs if you want it slightly richer (although this recipe is almost perfect as is). Even after hardening in the freezer it was still relatively easy to scoop...The reason is that fats (inc. egg yolks) and sugar don't freeze, so don't back off too much on the sugar (or cream) if you plan on freezing it to serve later.

 
Most Helpful Critical Review
Jun 03, 2008

This came out grainy I was really dissapointed may try it next time with some lemon liqour

 
Oct 16, 2007

Rich and creamy. Great mouth feel. Tastes like a Snickerdoodle.

 
Dec 25, 2005

Wonderful! First time used 1 cup sugar and found it slightly too sweet. Made again with 3/4 cup sugar and it was perfect. Paired it with chewy oatmeal cookies to make outstanding ice cream sandwiches.

 
Nov 23, 2007

A big hit. Very rich (it is custard-based), so we just used a small sorbet scoop to serve some alongside the Thanksgiving apple pie. Everyone loved it, kids and adults. Prepare the base the day or night before to let it cool completely (called "blooming") in the fridge. Then churn the next day in your ice cream maker. The waiting makes for a smoother, creamier and more intensely-flavored finished product.

 
May 06, 2007

If I could give this TEN stars, I would. By far, the best homemade ice cream I've ever done. A few things I learned that might help you: - I doubled the recipe and forgot to take into account that it would take longer than the recipe instructions for the mixtures to heat on the stove. I stirred constantly and waited patiently, and it paid off, but it did take a long time. - I also failed to consider that, for my ice cream maker at least, the mixture needs to cool before churning. Since it was coming hot off the stove, I had to let it cool on the stove then in the fridge for a while, which added about 45 minutes to my planned cooking time. I hate taking a long time to cook, but I'm not kidding you, every minute was worth it. It was delicious and received rave reviews from our dinner guests. I served it solo and think to have served it with anything would take away from how good it was!

 
Sep 22, 2007

This ice cream is SO smooth and creamy!! I serve this with the Apple Crisp II. Insead of using vanilla flavoring, I use a Vanilla Bean paste that I got at William Sanoma. This recipe is a great base! I've also made raspberry ice cream! Just don't put in the cinnamon! Very yummy! This is a keeper! Also, I used an electric mixer to beat in the eggs so they wouldn't scramble.

 
May 11, 2007

This ice cream is SO rich but SO good. My only suggestion is to let it ripen in the freezer before serving it; it tastes better and takes the edge off the rich sweetness. I served it with apple crisp...yummy!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 28.4 g
  • 9%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 48 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

Vanilla Ice Cream V

This is pure, simple heaven: Vanilla ice cream with great flavor.

Green Tea Mochi Ice Cream

See how to make green tea mochi-wrapped vanilla ice cream.

How to Make Vanilla Ice Cream

See how to make rich, luscious vanilla ice cream from scratch.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States