Cin-Olataberry Ice Cream – a delicious recipe with milk, heavy cream, ground cinnamon, cinnamon stick, sugar, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the milk, cream, cinnamon (ground and stick), and 1 tablespoon of the sugar in a saucepan and scald.
2
Whisk the yolks with the remaining sugar and the cr&eme de cassis until light and fluffy.
3
Slowly add the hot milk mixture with gentle whisking to the eggs to warm them.
4
Pour the entire mixture back into the saucepan and add the olallieberries.
5
Cook over low heat for about 20 minutes until the custard thickens and coats the back of a wooden spoon.
6
Cool to room temperature.
7
Freeze in an ice cream maker.
8
When the ice cream has thickened, remove the canister from the ice and salt, then remove the dasher and pat down the ice cream with a rubber scraper to remove excess air.
9
Cover the surface with plastic wrap to prevent ice crystal formation.
10
Replace the canister lid and place in a freezer to harden for 3-5 hours.
994
kcal
Calories
64
g
Fat
83
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cup whole milk, 2 cups heavy cream, 1 teaspoon ground cinnamon, 1 large cinnamon stick, and more.
Yes, Cin-Olataberry Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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