It's warming up out there, so how about some Cinnamon Ice Cream? If Cinnamon Ice Cream doesn't immediately reel you in, how about Oatmeal Cookie Ice Cream, Gingersnap Ice Cream, or even Cinnamon Donut Ice Cream? This cinnamon-vanilla flavored ice cream is the perfect smooth and creamy base for all of those more exciting add-ins. It's a traditional frozen custard type ice cream that stays scoopable and creamy even when fully frozen.
Flavors in Cinnamon Ice Cream
The flavor is a blend of vanilla and cinnamon, so it's not aggressively cinnamon-y or reminiscent of Red Hots. It's more of a warmly spiced vanilla rather than a straight cinnamon candy flavor. I highly recommend using vanilla bean paste for almost all ice creams, and it works well here too. Overall, it tastes like cinnamon and vanilla, plus whatever solid add-in you decide on. I have been using Gingersnaps and/or Entenmann's Mini Donuts.
Dissolving the Cinnamon
One thing I learned while making cinnamon ice cream is that the cinnamon stays suspended in the custard. I tried adding before heating the custard and adding it at the end. The heated cinnamon dissolved a little more, but I liked the flavor of the unheated cinnamon better. Still, it's jarring to see all those clumps of cinnamon floating around in your custard! If it really bothers you you can throw it in the blender, but the good news is that by the time the custard has chilled, churned and frozen overnight, most of the cinnamon dissolves into the cream and you just have little flecks of it.
Vanilla Paste and Golden Syrup
For the vanilla, I like vanilla paste, but in this recipe vanilla extract works well too. Golden syrup adds subtle depth, but more importantly it helps keep the ice cream scoopable and smooth. Maple syrup also works, but will give you a tad bit more iciness than golden or corn syrup. Corn syrup and agave are also options. But the syrup (along with the vodka) helps keep the ice cream soft and scoopable.
Add-Ins for Cinnamon Ice Cream
This ice cream is delicious on its own, but it also makes an excellent base for mix-ins. If you happen to have leftover oatmeal cookies or other spice cookies, they're wonderful folded into the creamy cinnamon base. Chopped cinnamon donuts work beautifully too. I've also used Gingersnaps, Ginger Whoopie Pies and Animal Crackers.
Recipe
Scoopable Cinnamon Ice Cream
Ingredients
- ¼ cup granulated sugar (50 grams)
- 5 large egg yolks
- 1 ½ cups milk (360 grams)
- ½ cup brown sugar (100 grams)
- 2 tablespoons golden syrup, corn syrup or maple syrup (40 grams)
- 1 ½ cups heavy whipping cream (360 grams)
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla or vanilla bean paste
- 1 ½ teaspoons cinnamon
- 1 tablespoon cold vodka
Instructions
- In a spouted bowl, whisk together granulated sugar, egg yolks and ½ cup of the milk.
- In a large saucepan, heat the remaining 1 cup of milk, brown sugar, syrup and cream until mixture begins to simmer around the edges.
- Gradually whisk the hot milk mixture into the egg yolk mixture, then pour mixture back into the saucepan and whisk over medium-low heat until it thickens slightly and coats the back of a spoon. I like to insert a deep fry thermometer and cook to 180F, but if you don't have thermometer you can just cook until it thickens slightly.
- Strain the mixture into a bowl. Whisk in the salt, cinnamon and vanilla or vanilla bean paste. The cinnamon will not completely dissolve.
- Transfer the mixture to a heavy duty freezer bag and submerge in ice water for 30 minutes to quick cool. Put the bag in the refrigerator for 4 hours or until you are ready to churn.
- Before churning, add 1 tablespoon of vodka to the bag with the cream mixture and swish it around.
- Empty the bag of custard straight into the ice cream maker and churn just until it is soft serve.
- Pack the ice cream into pint containers adding chunks of your favorite cookies, cakes or doughnuts as you pack it. Freeze overnight. The ice cream should be even smoother and still scoopable the next day.
Notes
Recipe
Cinnamon Ice Cream
Ingredients
- ¼ cup sugar (50 grams)
- 5 large egg yolks
- 1 ½ cups milk (240 grams)
- ½ cup brown sugar (100 grams)
- 1 ½ tablespoons golden syrup or maple syrup
- 1 ½ cups heavy whipping cream
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla or vanilla bean paste
- 1 ½ teaspoons cinnamon
- 1 tablespoon cold vodka
Instructions
- In a bowl, whisk together granulated sugar, egg yolks and half of the milk.
- In a large saucepan, heat the remaining milk, brown sugar, corn syrup and cream until very hot.
- Gradually whisk the milk mixture into the egg yolk mixture, then pour everything back into the saucepan and whisk over low heat until mixture thickens slightly and coats the back of a spoon.
- Strain the mixture into a bowl. Whisk in the salt, cinnamon and vanilla.
- Transfer the mixture to a heavy duty freezer bag and submerge in ice water for 30 minutes to quick cool. Put the bag in the refrigerator for 4 hours or overnight to chill.
- Before churning, add 1 tablespoon of vodka to the bag with the cream mixture and swish it around.
- Freeze in the ice cream maker following manufacturer's directions.
Recipe
Cinnamon Ice Cream
Ingredients
- ½ cup sugar - (100 grams)
- 3 tablespoons nonfat dry milk powder (24 grams)
- ⅛ teaspoon salt
- 2 tablespoons golden syrup or corn syrup (40 grams)
- 1 ½ cups cold whole milk
- 1 ½ cups heavy cream
- 1 ¾ teaspoons cinnamon plus more to taste
- 1 ½ teaspoons vanilla extract or vanilla paste
- 1 tablespoon vodka or bourbon
Instructions
- In a large saucepan, mix together the sugar, milk powder, salt, syrup, milk and just 1 cup of the cream. Heat over medium, stirring often, until mixture reaches 180 degrees F.
- Pour hot mixture into a blender container. Add the remaining half cup of cream, the cinnamon and the vanilla. Let cool slightly for 10 minutes, then blend on medium speed for for 1 minute. Pour the mixture into a gallon size zipper bag and quick cool in an ice water bath. Transfer to the refrigerator and chill for 4 hours or until very cold.
- Right before churning, add vodka to the freezer bag and shake it around a little to mix.
- Pour into your ice cream maker and churn as the manufacturer directs.
- Scrape into containers and freeze until firm. If using add-ins, add chunks of oatmeal cookies, gingersnaps, biscotti, donuts or whatever you like as you pack the cartons.
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