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READY IN ABOUT 2 hrs

Cinnamon Ice Cream

Read Reviews (302)

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

Ingredients Edit and Save

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All about Cinnamon

Original recipe makes 4 cups Change Servings

1 cup white sugar
1 1/2 cups half-and-half cream
2 eggs, beaten

1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

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Directions

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.
Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

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PREP 5 mins
COOK 15 mins
READY IN 1 hr 50 mins

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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.

—DPINKUS

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Most Helpful Critical Review

Jun 03, 2008

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

—WINGSEARCHING

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364 Ratings

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Oct 16, 2007

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

—naples34102

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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.

—Juliehoff

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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.

—j

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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!

—hotdoughnutsnow!

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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.

—LISSALU

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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!

—Leigh Ann

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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.

Nutritional Information

Cinnamon Ice Cream

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 279
Calories from Fat: 157

% Daily Value *
Total Fat 17.5g 27 %
Saturated Fat 10.5g 52 %
Cholesterol 110mg 37 %
Sodium 48mg 2 %
Potassium 102mg 3 %
Total Carbohydrates 28.4g 9 %
Dietary Fiber 0.3g 1 %
Protein 3.5g 7 %
Sugars 25.3g
Vitamin A 13 %
Vitamin C 1 %
Calcium 10 %
Iron 3 %
Thiamin 3 %
Niacin 7 %
Vitamin B6 3 %
Magnesium 3 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.