My BigMouth Blog | A Blog by Jason Glover

Homemade Cinnamon Ice Cream - Dads That Cook

By Laura

 

Yields6 Servings
Prep Time30 mins

TOOLS
 Small saucepan
 Small skillet
 Large bowl over an ice bath
 Whisk
 Tin foil
 Ice cream maker
 Freezer
INGREDIENTS
 6 eggs
 1 cup whole milk
 2 cups heavy cream
 2 tbsp cinnamon
 ¾ cup coconut sugar (or 1/2 cup honey)

1

Separate the egg yolks and place them in a small bowl.

2

Whisk the egg yolks until smooth and set aside.

3

Heat a small pan over medium heat and toast the cinnamon for 2-3 minutes.

4

In a small saucepan, heat the whole milk and 1 cup of the cream.

5

Stir in the sugar and cinnamon.

6

Slowly whisk about half of the hot milk mixture into the egg yolks to temper them.

7

Pour the warm egg yolk mixture into the saucepan and continue whisking until the mixture reaches about 170°F on a candy thermometer.

8

Pour the remaining 1 cup of cream into a large metal bowl and place over another bowl of ice.

9

Strain the hot egg yolk mixture through a fine mesh strainer into the bowl with the cream.

10

Mix well and transfer to the refrigerator for about 30 minutes.

11

Pour the chilled mixture into an ice cream maker and process according to the manufacturer's instructions.

12

Store the finished ice cream in the freezer until ready to serve.

13

Enjoy!!

 

Ingredients

TOOLS
 Small saucepan
 Small skillet
 Large bowl over an ice bath
 Whisk
 Tin foil
 Ice cream maker
 Freezer
INGREDIENTS
 6 eggs
 1 cup whole milk
 2 cups heavy cream
 2 tbsp cinnamon
 ¾ cup coconut sugar (or 1/2 cup honey)

Directions

1

Separate the egg yolks and place them in a small bowl.

2

Whisk the egg yolks until smooth and set aside.

3

Heat a small pan over medium heat and toast the cinnamon for 2-3 minutes.

4

In a small saucepan, heat the whole milk and 1 cup of the cream.

5

Stir in the sugar and cinnamon.

6

Slowly whisk about half of the hot milk mixture into the egg yolks to temper them.

7

Pour the warm egg yolk mixture into the saucepan and continue whisking until the mixture reaches about 170°F on a candy thermometer.

8

Pour the remaining 1 cup of cream into a large metal bowl and place over another bowl of ice.

9

Strain the hot egg yolk mixture through a fine mesh strainer into the bowl with the cream.

10

Mix well and transfer to the refrigerator for about 30 minutes.

11

Pour the chilled mixture into an ice cream maker and process according to the manufacturer's instructions.

12

Store the finished ice cream in the freezer until ready to serve.

13

Enjoy!!

Homemade Cinnamon Ice Cream

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