A fantastic cinnamon ice cream. So delicious, creamy, and irresistible. You can make popsicles (paletas) or churn and freeze the cinnamon 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 apple crumb bars and apple dump cake.
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.
The cinnamon stick and powder are roasted for an extra flavor boost, but you can skip that step. It does give it a more profound, wonderful flavor.
And you can use only ground cinnamon if you are in a hurry.
Infused milk: when you heat the milk with the cinnamon, the flavors are transferred, and you have cinnamon-tasting milk, another flavor powerhouse for this ice cream.
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.
Tips for storing ice cream and popsicles
- Use a freezer-safe container: this will help prevent freezer burn and keep your ice cream fresh.
- 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.
- Consistent temperature: avoid storing it in a freezer that experiences fluctuations in temperature, as this can cause them to melt and refreeze, resulting in a less desirable texture.
- Don't overcrowd the freezer: it can cause the temperature to fluctuate, affecting the texture. Make sure there is enough space in the freezer.
- 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.
Graham cracker crumbs
They are a fantastic twist to add to 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.
If making popsicles, finely grind the crackers if you want to coat them.
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- 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
- In a small skillet, toast the stick and 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 the milk, 1 cup of 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 the egg yolks in a large bowl and gradually add the 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.
- 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, serve on a bed of more crumbs and eat.
- Omit the toasting of the cinnamon if you're short on time.
- Use another type of cookie crumbs to coat the paletas.
- Prep Time: 15 minutes
- Freezing time: 8 hours
- Cook Time: 10 minutes
- Category: Desserts
- Method: Cooking + Freezing
- Cuisine: International
Keywords: cinnamon ice cream