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Cinnamon Ice Cream

Cinnamon Ice Cream

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This decadent Cinnamon Ice Cream only requires a few ingredients and always impresses a crowd! 



1 1/2 Cups Half and Half

1 1/2 Cups Heavy Cream

1 Cup Sugar

2 Cinnamon Sticks

1 Vanilla Bean or 2 Tsp Vanilla Bean Paste

5 Whole Egg Yolks

1 1/2 tsp Ground Cinnamon


  1. First combine your half and half, heavy cream, and roughly half of the sugar in a medium sauce pot. Shake the pot gently to ensure the sugar evenly coats the bottom of the pot. Toss in your vanilla bean/paste, and cinnamon sticks. Place over medium low heat and bring to a lazy simmer. 
  2. Meanwhile, prepare a heatproof bowl with a strainer over top of it. If you can fit this bowl into a second bowl with some ice in it, that’s even better. Set this aside for later. 
  3. In a medium heatproof bowl, place your egg yolks and the remaining sugar and whisk well. 
  4. Once your dairy mixture has come to a simmer, turn off the heat and temper it into your egg yolks by slowly pouring up to half of your dairy mixture into the yolks while whisking vigorously. Once all is incorporated, pour the egg yolk/dairy mixture back into the sauce pot and combine with the remaining dairy mixture. 
  5. Return pot to medium low heat and switch utensils to a wooden spoon or rubber spatula. Stir constantly, but slowly, making sure to scrape along the bottom and sides of the pot to prevent any curdling or scorching of the eggs. Do this until the mixture thickens, about 4 minutes. 
  6. Once the mixture has thickened enough to lightly coat the back of a spoon (metal or wood), remove from heat and pour through the strainer into the heatproof bowl you previously set up. Stir well for 2-3 minutes while the mixture cools down to prevent curdling. 
  7. Allow the mixture to cool at room temperature, ideally over ice, for 20 minutes, stirring every so often to prevent a film from developing on top. Then, press some plastic wrap down on to the top of the ice cream base (again, to prevent a film), and place in the fridge for at least 4 hours or over night until well chilled. 
  8. Once well chilled, pour into ice cream maker and make per manufacturer instructions. Allow to freeze to proper consistency for at least 5 hours or, ideally, overnight. 


** If you don’t have an ice cream maker, I suggest semi-filling Quart containers, placing them in the freezer and and stirring well every couple hours or so until ice cream consistency. It won’t be quite as smooth or aerated as traditional ice cream, but it will still taste good! 


Keywords: Dessert, Ice Cream, Cinnamon, Vanilla Bean, Frozen Desserts, Easy Desserts, Frozen,

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