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READY IN ABOUT 1½ hrs

Cinnamon Ice Cream II

Read Reviews (7)

"A rich custardy ice cream that is loaded with cinnamon. Perfect with peach cobbler, apple pie, or almost any of your favorite cakes." — Alexa

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Original recipe makes 8 servings Change Servings

3/4 cup heavy cream
2 tablespoons sour cream
6 eggs
2/3 cup sugar

2 cups milk
1 tablespoon ground cinnamon
1 teaspoon vanilla extract

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Directions

In a medium bowl, stir together the heavy cream and sour cream. Set aside in a warm place for about an hour to thicken.
In a separate bowl, beat eggs with sugar using an electric mixer until pale. Stir in the milk and cinnamon, and transfer to a saucepan. Bring to a simmer over medium-low heat. Cook, stirring constantly, until thick enough to coat the back of a metal spoon. Stir in the vanilla, and remove from the heat. Set aside to cool.
When the custard has cooled, stir in the sour cream mixture. Freeze in an ice cream maker according to the manufacturer's instructions.

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PREP 20 mins
READY IN 1 hr 20 mins

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Though I was nervous(I'd never made custard style icecream before), I made this with a peach pie on my daughters first birthday. We all loved it! It was different than the usual vanilla and the cosistency was great. Creamy and delicious. Thanks for the recipe!

—happyhomemaker020508

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Most Helpful Critical Review

Mar 23, 2007

tasted too custardy for me.

—mama2006

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8 Ratings

Dec 17, 2008

It was exactly what I was craving when I wanted to make cinnamon ice cream.

—erica

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Feb 19, 2007

yum!

—kerrih

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Sep 17, 2011

I made this cinnamon ice cream to go with the apple pie I had purchased at our local apple orchard, Brooksby Farm. I don't even bother to make apple pie any more because this pie is so good. Like the previous reviewer, I thought the ice cream was too custardy for my personal tastes although it was nice with the apple pie. So if you are ever on the North Shore, stop by Brooksby Farm and pick up a great apple pie, just leave one for me.

—Deb C

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May 07, 2012

I made it exactly by the recipe and it was pretty good. This was my first custard-style ice cream. The recipe was really easy to follow.

—Hera81

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Jul 22, 2012

Followed the recipe to a T and it was too rich for my tastes, but it was good on the side of pecan pie. Not sure if I'd make it again, but next time, I'd use fat-free milk instead of 2% and maybe less sugar. I also used the small pot to cook the custard but should have used a flat wooden utensil to stir instead of the metal spoon since there was a layer of cooked egg on the bottom of the pot.

—lana_alcorn

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Nutrition

Calories
237 kcal
12%

Carbohydrates
21.3 g
7%

Cholesterol
196 mg
65%

Fat
13.9 g
21%

Fiber
0.5 g
2%

Protein
7.3 g
15%

Sodium
88 mg
4%

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

Nutritional Information

Cinnamon Ice Cream II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 237
Calories from Fat: 126

% Daily Value *
Total Fat 13.9g 21 %
Saturated Fat 7.5g 38 %
Cholesterol 196mg 65 %
Sodium 88mg 4 %
Potassium 169mg 5 %
Total Carbohydrates 21.3g 7 %
Dietary Fiber 0.5g 2 %
Protein 7.3g 15 %
Sugars 19.9g
Vitamin A 13 %
Vitamin C < 1 %
Calcium 15 %
Iron 8 %
Thiamin 5 %
Niacin 13 %
Vitamin B6 5 %
Magnesium 5 %
Folate 12 %

* 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.