Is there a flavor more comforting and cozy than warm, aromatic cinnamon? Now, imagine that beloved spice transformed into a rich, creamy, and sophisticated homemade ice cream, served with crispy, buttery cinnamon-sugar chips for dipping. This is the ultimate recipe for a truly special Cinnamon Ice Cream.
This guide will walk you through creating a premium, from-scratch Cinnamon Ice Cream using a classic French-style custard base. We use a special “double cinnamon” technique to create a deep, complex, and layered spice flavor that is simply unparalleled. Paired with easy, homemade cinnamon crisps, this dessert is a true celebration of one of the world’s favorite spices.
What makes this recipe so spectacular is the incredible quality and flavor that can only come from making it from scratch. While it requires an ice cream maker, the process is a rewarding journey into classic ice cream making. This guide will help you master the techniques to create the best Cinnamon Ice Cream you’ve ever had.
Table of Contents
Table of Contents
The Secret to the Best Cinnamon Ice Cream: The “Double Cinnamon” Method
The key to a truly deep and complex Cinnamon Ice Cream, rather than one that just tastes vaguely of spice, is our “double cinnamon” technique. We use two different forms of cinnamon to build layers of flavor:
- Cinnamon Sticks (The Base Note): We steep whole cinnamon sticks in the warm dairy base. This process gently infuses the cream with the warm, woody, and aromatic essence of the cinnamon bark, creating a beautiful, fragrant foundation.
- Ground Cinnamon (The Top Note): After the custard is made, we whisk in high-quality ground cinnamon. This adds the sharper, spicier, and more familiar “cinnamon” flavor that we all know and love.
This combination of infused, aromatic warmth and a final spicy kick is what makes this Cinnamon Ice Cream taste so authentic and multi-dimensional.
The Gold Standard: Why a Custard Base is Essential
A truly premium Cinnamon Ice Cream deserves a French-style custard base. This classic method uses cooked egg yolks to create a richness and texture that is perfect for carrying the warm spice flavor. The egg yolks act as a natural emulsifier, binding the dairy fats and liquids together to create an incredibly smooth, dense, and velvety texture while preventing ice crystals.
The Key Ingredients for Your Cozy Dessert
The quality of your ingredients will be the star of this from-scratch Cinnamon Ice Cream.
- For the Cinnamon Ice Cream:
- Half-and-Half & Heavy Cream: This combination provides the perfect dairy fat content for a rich and creamy custard base.
- Egg Yolks: The essential ingredient for our rich and velvety French-style custard.
- Cinnamon Sticks & Ground Cinnamon: Our “double cinnamon” duo for a deep, complex spice flavor.
- Vanilla Extract: A touch of vanilla beautifully rounds out and enhances the warm spice notes.
- For the Cinnamon Crisps:
- Flour Tortillas: These are the brilliant, easy shortcut to a super crispy, dippable chip.
- Melted Butter, Sugar, and Cinnamon: The classic trio that transforms plain tortillas into a nostalgic, crunchy treat reminiscent of cinnamon toast.
Step-by-Step Guide to Your Cinnamon Ice Cream
This recipe is broken down into two main parts: making the ice cream and making the crisps. Follow these detailed instructions for a perfect result.
Part 1: Make the From-Scratch Cinnamon Ice Cream
- Infuse the Dairy: In a medium, heavy-bottomed saucepan over medium-low heat, combine the half-and-half and sugar. Add the vanilla extract and the 4 whole cinnamon sticks. Heat the mixture, stirring occasionally, until it is hot and steamy, but do not let it boil.
- Prepare the Yolks: While the dairy heats, whisk the 9 egg yolks in a medium bowl vigorously for about 2 minutes, until they become a lighter, pale yellow color.
- Temper the Eggs (The Crucial Step): Remove the cinnamon sticks from the hot half-and-half mixture and discard them. To prevent the eggs from scrambling, very slowly pour about one cup of the hot liquid into the egg yolks while whisking the yolks constantly.
- Cook the Custard: Pour the now-warmed egg yolk mixture back into the saucepan with the rest of the half-and-half. Cook this custard over medium-low heat, stirring constantly with a spoon, until the mixture thickens enough to coat the back of the spoon.
- Strain and Combine: Set a fine-mesh strainer over a large, clean glass bowl. Pour the cooked custard through the strainer to catch any small bits and ensure a perfectly smooth texture. Add the heavy cream to the strained custard and stir to combine.
- Add Final Spice and Chill Completely: Whisk the heaping teaspoon of ground cinnamon into the finished custard base. Cover the bowl and chill in the refrigerator until completely cold, at least 4 hours but preferably overnight. This is the most important step for a creamy Cinnamon Ice Cream.
- Churn: Pour your thoroughly chilled custard base into your ice cream maker and churn according to the manufacturer’s directions. The ice cream will be the consistency of soft-serve.
- Harden: Transfer the churned Cinnamon Ice Cream to an airtight, freezer-safe container. Press a piece of parchment paper on the surface to prevent ice crystals and freeze for several hours, or until firm and scoopable.
Part 2: Make the Cinnamon Crisps
- Prepare for Baking: Preheat your oven to 350°F.
- Prep the Tortillas: In a small bowl, combine the 1/2 cup of sugar and the 1 tablespoon of ground cinnamon. Place the flour tortillas on a baking sheet and brush both sides generously with the melted butter.
- Add Cinnamon Sugar: Sprinkle both sides of the buttered tortillas generously with the cinnamon-sugar mixture.
- Bake Until Crisp: Bake for about 15 minutes, or until the tortillas are golden brown and crisp. Allow them to cool completely on the baking sheet. Once cooled, break them into large, dippable pieces.
- Serve: Serve scoops of your homemade Cinnamon Ice Cream with the crunchy cinnamon crisps on the side.
The Ultimate From-Scratch Cinnamon Ice Cream with Cinnamon Crisps
A from-scratch dessert featuring a rich, custard-style cinnamon ice cream served with homemade cinnamon crisps. The ice cream base is infused with both cinnamon sticks and ground cinnamon for a deep flavor, then churned until creamy. The crisps are made by baking buttered flour tortillas sprinkled with a generous amount of cinnamon-sugar until golden and crisp.
- Prep Time: 3 hours 35 minutes (includes chilling time)
- Cook Time: 25 minutes
- Total Time: 8 hours 25 minutes (includes churning and final freezing)
- Yield: Approximately 2 quarts of ice cream and 6 crisps 1x
- Category: Dessert
- Method: Making Custard, Churning, Baking, Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Cinnamon Ice Cream:
- 3 cups half-and-half
- 2 cups sugar
- 1 teaspoon vanilla extract
- 4 cinnamon sticks
- 9 large egg yolks
- 3 cups heavy cream
- 1 heaping teaspoon ground cinnamon
- Cinnamon Crisps:
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 6 flour tortillas
- 1/4 cup (1/2 stick) butter, melted
Instructions
- Make the Cinnamon Ice Cream:
- In a medium saucepan over medium-low heat, combine the half-and-half, 2 cups of sugar, vanilla extract, and cinnamon sticks. Heat the mixture until it is hot but not boiling, stirring occasionally.
- In a medium bowl, whisk the egg yolks vigorously for about 2 minutes until they are slightly lighter in color.
- Remove the cinnamon sticks from the hot half-and-half mixture and discard them.
- Temper the eggs by slowly drizzling a ladleful of the hot liquid into the yolks while whisking constantly. Repeat with another ladleful.
- Slowly pour the tempered egg mixture back into the saucepan. Cook over medium-low heat for about 2 minutes, stirring constantly with a spoon, until the mixture thickens enough to coat the spoon.
- Strain the custard through a fine-mesh strainer into a clean glass bowl.
- Stir in the heavy cream and the heaping teaspoon of ground cinnamon.
- Cover the bowl and refrigerate until the mixture is completely cool (several hours).
- Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze for several hours until firm.
- Make the Cinnamon Crisps:
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the 1/2 cup of sugar and 1 tablespoon of ground cinnamon.
- Place the flour tortillas on a baking sheet and brush both sides with melted butter.
- Sprinkle both sides of the tortillas generously with the cinnamon-sugar mixture.
- Bake for about 15 minutes, or until golden brown and crisp.
- Let the crisps cool to room temperature, then break them into large pieces.
- To Serve:
- Serve scoops of the cinnamon ice cream with the cinnamon crisps on the side.
Notes
- An ice cream maker is required for the ice cream portion of this recipe.
- Tempering the eggs by slowly adding the hot liquid is a crucial step to prevent them from scrambling.
- For the best texture, ensure the custard base is thoroughly chilled before churning.
- Ingredient substitutions are noted as being available.
Nutrition
- Serving Size: 1/2 cup ice cream with 1/2 crisp
- Calories: 500-600
- Sugar: 45-55 g
- Sodium: 100-150 mg
- Fat: 30-38 g
- Saturated Fat: 18-24 g
- Carbohydrates: 50-60 g
- Fiber: 1-2 g
- Protein: 6-8 g
- Cholesterol: 250-300 mg
Storage Information
Store your finished Cinnamon Ice Cream in an airtight container in the freezer for up to two weeks. The cinnamon crisps can be stored in an airtight container or ziptop bag at room temperature for up to 3 days.
Creative Recipe Variations
This comforting Cinnamon Ice Cream is a wonderful base for other cozy flavors.
| Flavor Variation | How to Adapt the Recipe | The Delicious Result |
|---|---|---|
| “Apple Pie a la Mode” Ice Cream | After churning the ice cream, gently fold in 1 cup of chilled, cooked, and spiced apple pie filling. The combination of warm cinnamon and sweet apple is a timeless classic. | All the flavors of a comforting apple pie with a scoop of cinnamon ice cream. |
| “Snickerdoodle” Ice Cream | Omit the cinnamon crisps. Instead, bake a batch of your favorite snickerdoodle cookies. After churning the ice cream, fold in 1 cup of chopped, chewy snickerdoodle cookies. | A fun, textural version that tastes just like the beloved cinnamon-sugar cookie. |
| Mexican Hot Chocolate Ice Cream | Add 1/4 cup of high-quality cocoa powder to the initial heating step with the dairy. Add a pinch of cayenne pepper along with the ground cinnamon at the end. | A rich, chocolatey version of your Cinnamon Ice Cream with a surprising, gentle kick of heat. |
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Conclusion: The Ultimate Cozy and Comforting Treat
This recipe for from-scratch Cinnamon Ice Cream is a celebration of warm spices and classic techniques. It’s a deeply satisfying dessert that is both sophisticated in its flavor and nostalgic in its comfort. The creamy, aromatic ice cream paired with the simple, crunchy homemade cinnamon crisps creates a perfect harmony of textures and tastes. We hope you enjoy the rewarding process of creating this truly special Cinnamon Ice Cream.
Frequently Asked Questions (FAQs)
My custard base seemed thin and never coated the spoon. What went wrong?
This usually means the custard wasn’t cooked long enough or at a high enough temperature (the target is 170-175°F). You need to cook it over gentle, medium-low heat, stirring constantly, until you can feel it slightly thicken.
Can I make this Cinnamon Ice Cream without an ice cream maker?
A custard-based ice cream achieves its best texture through churning. A no-churn method would result in a denser, icier product. If you wish to try, you can pour the chilled base into a shallow pan and freeze, stirring vigorously with a fork every 45 minutes for 3-4 hours until frozen.
My cinnamon crisps weren’t crispy. Why?
They were likely underbaked. Every oven is different, so continue to bake them until they are a deep golden brown and feel firm to the touch. They will continue to crisp up as they cool completely. Storing them before they are fully cool can also make them soft.