Cinnamon-Clove Ice Cream – a delicious recipe with milk, whipping cream, sugar, cinnamon sticks, whole cloves, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine milk, cream, 1/2 cup sugar, cinnamon and cloves in heavy medium saucepan.
2
Bring to boil over medium-high heat, stirring until sugar dissolves.
3
Remove from heat.
4
Cover; steep 1 hour.
5
Whisk yolks and 1/2 cup sugar in bowl until well blended.
6
Bring milk mixture to simmer.
7
Gradually whisk hot milk mixture into yolk mixture; return to same pan.
8
Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across (do not boil).
9
Strain into another medium bowl; chill uncovered until cold, stirring occasionally, about 2 hours.
10
Process chilled custard in ice cream maker according to manufacturer's instructions.
11
Transfer ice cream to container; cover and freeze.
12
(Can be prepared 3 days ahead.
13
Keep frozen.)
1335
kcal
Calories
68
g
Fat
183
g
Carbs
38
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 6 ingredients. The key ingredients include: 2 cups whole milk, 2 cups whipping cream, 1 cup sugar, 6 whole cinnamon sticks, and more.
Yes, Cinnamon-Clove 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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