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The Ultimate From-Scratch Cinnamon Ice Cream with Cinnamon Crisps

Dipping a homemade cinnamon crisp into a scoop of Cinnamon Ice Cream.

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.

Ingredients

Scale
  • 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

  1. Make the Cinnamon Ice Cream:
  2. 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.
  3. In a medium bowl, whisk the egg yolks vigorously for about 2 minutes until they are slightly lighter in color.
  4. Remove the cinnamon sticks from the hot half-and-half mixture and discard them.
  5. Temper the eggs by slowly drizzling a ladleful of the hot liquid into the yolks while whisking constantly. Repeat with another ladleful.
  6. 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.
  7. Strain the custard through a fine-mesh strainer into a clean glass bowl.
  8. Stir in the heavy cream and the heaping teaspoon of ground cinnamon.
  9. Cover the bowl and refrigerate until the mixture is completely cool (several hours).
  10. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  11. Transfer the churned ice cream to a freezer-safe container and freeze for several hours until firm.
  12. Make the Cinnamon Crisps:
  13. Preheat the oven to 350 degrees F.
  14. In a small bowl, combine the 1/2 cup of sugar and 1 tablespoon of ground cinnamon.
  15. Place the flour tortillas on a baking sheet and brush both sides with melted butter.
  16. Sprinkle both sides of the tortillas generously with the cinnamon-sugar mixture.
  17. Bake for about 15 minutes, or until golden brown and crisp.
  18. Let the crisps cool to room temperature, then break them into large pieces.
  19. To Serve:
  20. 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

Find it online: https://cookupjoy.com/cinnamon-ice-cream/