Cinnamon Ice Cream
Custard-y, full of cinnamon flavor, and oh so delicious. There is no better frozen treat to keep in your freezer this Fall than this Cinnamon Ice Cream!
Ingredients
- 1½ cups whole milk
- 1½ cups heavy cream
- 2 cinnamon sticks
- ⅔ cup sugar
- 1½ teaspoons ground cinnamon
- ⅛ teaspoon salt
- 1 Tablespoon light agave nectar
- 6 large egg yolks
Instructions
- Combine milk, cream, and cinnamon sticks in a medium saucepan.
- Heat over medium heat until bubbling around the edges.
- Turn off heat and cover.
- Let steep for 15 minutes.
- Remove cinnamon sticks.
- In a medium bowl, whisk together sugar, cinnamon, salt, agave, and egg yolks.
- Stir in hot milk, a little at a time.
- Return mixture to saucepan.
- Heat over medium heat, stirring continuously, until mixture coats a spoon, about 5 minutes.
- Transfer to a clean bowl and allow to cool.
- Transfer to ice cream machine.
- Freeze according to manufacturer's directions.
Notes
- Do not boil the milk when you’re heating it. Just bring it to a light simmer.
- If you have not tempered the eggs properly, you will need to strain the custard when you transfer it to a clean bowl.
- You can use an ice bath to chill the custard down quickly.
- If you overcook the custard or it just breaks for any reason, whisk it constantly over an ice bath. This will help bring it back together.
- This recipe is naturally gluten and nut free!
- If you want scoop-able ice cream instead of soft serve, transfer to a lidded container and place in freezer overnight to harden.
Nutrition
Serving: 0.5cupCalories: 296kcalCarbohydrates: 23gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 194mgSodium: 72mgPotassium: 131mgFiber: 1gSugar: 22gVitamin A: 918IUVitamin C: 1mgCalcium: 115mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.