This homemade cinnamon ice cream is very creamy with a deep flavor (have you ever roasted cinnamon?). You can make popsicles or churn and freeze the cream in a container and scoop it into bowls. Either way, it's terrific on its own, sprinkled with graham cracker crumbs for crunch, or served on top of chocolate and apple desserts. It takes a little dedication, but the result is fantastic!
Old-fashioned creamy ice cream recipe
A cinnamon frozen dessert that is creamy and flavorful with a fantastic crunch from the graham crackers, if you choose to sprinkle them before serving.
So perfect for getting in the mood to party by the pool or eat for dessert at a barbecue.
A scoop on top of these apple crumb bars or a serving of apple dump cake might be the best idea ever. Just saying.
Ingredient list
- Ground cinnamon: this is the time to use your best cinnamon.
- Cinnamon stick: it's roasted and used to infuse the milk and cream, adding a unique depth of flavor.
- Whole milk.
- Cream: I use heavy cream or heavy whipping cream for a richer, creamier result.
- White granulated sugar.
- Egg yolks: you can refrigerate the whites for a week or freeze them for a month in an airtight container.
- Optional: add a few drops of vanilla extract for a mellower flavor. I don't use it, but it goes well with this recipe.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Roasting cinnamon
Is it worth the extra step? Yes, it is!
If, for whatever reason, you don't use the cinnamon stick or want to skip the roasting step, use roasted ground cinnamon (I haven't tried this brand but the reviews are excellent) instead of the regular one. It was not available when I first posted this recipe, some 12 years ago. But now you have options.
Roasting: the cinnamon stick and powder are roasted for an extra flavor boost, giving the ice cream a more profound cinnamon flavor.
Infused milk: when you heat the milk with the roasted cinnamon, the flavors are transferred, and you have cinnamon-tasting milk, another flavor powerhouse for this ice cream.
Cinnamon custard
This is the base of traditional, old-fashioned ice creams.
It's yolk-based and not complicated to make, but you must be focused and watch the mixture so it doesn't burn or scorch.
The cinnamon-infused milk is added to the yolks which have been whipped with the sugar until somewhat thick and light in color. You can use an electric mixer or a hand whisk.
The custard preparation is returned to the stove to cook further until it thickens and is ready to chill.
When is the custard ready?
It coats the back of a spoon: dip a spoon into the custard, then run your finger along the back of the spoon. If the custard leaves a clean line and does not run back together, it is ready. This is often referred to as the "nappe" consistency.
Use a kitchen thermometer to measure the custard's temperature. It should be between 170°F and 175°F (77°C and 80°C). At this temperature range, the custard will thicken sufficiently without curdling. I hardly ever use this method, but it might be a good idea if you're a beginner until you get the feel of how the custard should be.
Straining & churning
Straining is a great step to remove bits of cooked egg that might have formed when you cooked the custard. It happens and you don't want to bite into them.
Churn according to the manufacturer's directions. The cinnamon cream will still be soft in places, but it will firm up nicely after a few hours in the freezer.
Storing ice cream and popsicles
- Use a freezer-safe container. this will help prevent freezer burn and keep your ice cream fresh. Metal loaf pans make great containers.
- Consistent temperature: avoid storing ice cream in a freezer that experiences fluctuations in temperature, as this can cause it to melt and refreeze, resulting in a less desirable texture.
- Don't overcrowd the freezer: Make sure there is enough space before you start making this recipe.
- Keep the popsicles upright: it will help prevent them from melting and losing their shape. You can use a narrow container or a popsicle mold to keep them standing up.
- Label and date your ice cream: to track how long it has been stored. This will help you avoid eating ice cream or popsicles stored for too long that may have lost their quality and have a weird flavor.
Cinnamon Popsicles
This recipe started as popsicles, and I still make them sometimes.
Use your favorite popsicle molds and, before you make the ice cream, make sure there's space in your freezer to store them upright so they freeze well.
Sprinkle them with graham cracker crumbs and serve them on a plate with more crumbs for a wonderful and delicious presentation!
Serving
Plain: whether in a bowl or a waffle cone, this ice cream has enough flavor to stand on its own.
Graham cracker crumbs: they are a fantastic twist to sprinkle on an already incredible cinnamon ice cream. Grind the graham crackers or chop if you want chunks, and use them to top the scoops of ice cream or to fold them into the cinnamon mixture before freezing.
As a dessert topping, cinnamon pairs well with many classic flavors, like apple bars or apple pie. Scooping cinnamon on top of a square of fudgy brownies or hazelnut brownies transforms a simple bar into a whole dessert. Serve it with cakes (don't frost them) like Mexican chocolate cake or chocolate crumb cake. I personally also like it with cherry crumble pie and cherry dump cake.
Related recipes you might like:
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Homemade Cinnamon Ice Cream
Ingredients
- 2 teaspoons ground cinnamon
- 1 large cinnamon stick
- 1 cup whole milk
- 2 cups cream, divided
- 6 large egg yolks
- ¾ cup granulated sugar
- ¾ cup ground graham crackers + additional to sprinkle
Instructions
- In a small skillet, toast 1 cinnamon stick and 2 teaspoons ground cinnamon on low heat for about 2 minutes, until you smell the toasted aroma, tossing it around so you don't burn it.
- Heat 1 cup milk, 1 cup cream, and the cinnamon stick in a medium saucepan.
- Bring just to a boil, remove from heat and let infuse for 5 minutes. This will flavor the milk and cream.
- Place 6 egg yolks in a large bowl and gradually add ¾ cup sugar, beating until beginning to thicken. I do this with a hand whisk, but you can use an electric mixer.
- Remove the cinnamon stick from the infused milk, and add the warm milk and cream to the yolk mixture gradually, whisking constantly.
- Transfer this mixture back to the saucepan and cook over medium heat, constantly stirring, until it thickens, from 3 to 5 minutes. Don't let it boil. When you draw your finger across the back of the spoon (a wooden or silicon spoon), there should be a clear path that doesn't expand quickly.
- Strain this mixture into a medium bowl, add the ground toasted cinnamon and the remaining 1 cup of cream.
- Cover and refrigerate for 6 hours or overnight.
- Regular ice cream to scoop: pour the mixture into the bowl of the ice cream maker and process according to the manufacturer's directions. Transfer to a metal pan or freezer-safe container and freeze until solid. Scoop onto bowls or waffle cones and sprinkle graham cracker crumbs if you want to.
- For popsicles: pour the cold cinnamon mixture into the popsicle molds, attach the stick and freeze for 4 hours or more, until completely solid. To remove the ice cream, place the bottom and sides of the molds through hot water for 10 seconds and carefully unmold. If you still can't take the paletas out, repeat for 5 more seconds until you can. Coat with graham crackers crumbs before serving.
Cocoa and Lavender says
Considering that it is 108° today, I would say that I am definitely up fit a summer of these! How fun! ~ David
Laura Dembowski says
I'm up for a super long summer of paletas! These sound awesome with the graham crackers.