Cinnamon Ice Cream

I don’t know why there isn’t a commercial version of Cinnamon Ice Cream (at least there isn’t in Canada that I have ever seen).   It is such a  perfect partner for apple pie, peach pie, berry crisps, cobblers.  In fact – I had Cinnamon Ice cream in an upscale restaurant years ago and when I couldn’t find any in the store that is what prompted me to go out and buy an ice cream maker.  It sounds kind of decadent to have an appliance so specific to one thing but what is nice is you can control the healthiness of your iced product – low fat frozen yogurt, sherbets, ices, and yes – even margarita mix!

The ice cream recipe below is quite rich so you really only need a very small scoop to get the full effect!  It is especially good served with August Peach Pie!

You need to chill/freeze your ingredients once mixed for at least 1- 4 hours.  If you make the ice cream ahead then you will want to let it stand at room temperature about 20 minutes to be able to scoop out of the container. And… look at that…another perfect make ahead meal component!

I can recommend  the [easyazon_link identifier=”B002LARFX2″ locale=”CA” tag=”thewinlovskit-20″]Deni Dessert Maker[/easyazon_link] since I have been using it for years.  (If you decide to order one through my link below I may receive a small commission).

Deni 1-Qt. Soft Serve 16W Ice Cream Maker, White (5540)

Cinnamon Ice Cream

Cinnamon Ice Cream

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Course: Dessert
Cuisine: American
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 2 hrs 35 mins
Servings: 1 quart ice cream


  • 1 1/2 cups Half and Half I used 10% but you could use 5% to lighten it up
  • 1 cup sugar
  • 1/2 tsp *pure* vanilla
  • 3 6" cinnamon sticks
  • 4 egg yolks
  • 1 1/2 cups 35% whipping cream
  • 3/4 tsp ground cinnamon


  • Heat Half and Half, sugar, vanilla and cinnamon sticks in a sauce pan over medium heat. Heat it until it just starts to bubble but do not let it boil. Remove cinnamon sticks.
  • Meanwhile whisk egg yolks until slightly lighter in colour and a bit frothy. (About 2 minutes).
  • Remove stove mixture from heat. Add approximately 1 Tbsp of hot cream mixture into the egg yolk stirring constantly. Add slowly and stir egg yolks so the yolks don't cook or curdle. Add another Tbsp of hot cream to the yolks stirring in well. Then slowly add the tempered egg yolks into the rest of the cream mixture. Be sure to stir while adding.
  • Put the cream mixture back on the stove and cook it for a few minutes more until it is thick enough to coat the back of the spoon.
  • Remove from heat and stir in the heavy cream and ground cinnamon.
  • Chill mixture and process in ice cream maker according to your appliances directions.
  • For my Deni Ice Cream maker I would put the mixture in a sealed container in my freezer for about 2 hours, then process in the ice cream maker for approximately 20 minutes. I would then pour soft serve directly from the machine to serve it or into an ice cream container to store in the freezer. Remove from freezer 20-30 minutes prior to serving.

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