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!

Course: Desserts

Cuisine: American

Prep Time: 15

Cook Time: 15

Freezing Time: 20

Total Time: 50

Servings:

Calories: 296kcal

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