Cinnamon Ice Cream – a delicious recipe with vanilla beans, milk, milk, sugar, egg yolks, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
If you're using the vanilla bean, split it and scrape the inside.
2
Put the vanilla bean and scrapings (or extract) in a saucepan, with milk and 1/2 cup of sugar.
3
Cover saucepan and bring to a simmer, then remove from the heat.
4
Let stand 5 minutes.
5
Remove the vanilla bean.
6
Beat 6 egg yolks and 1/2 cup sugar until pale and able to form a ribbon.
7
Slowly beat the hot milk mixture into the egg mixture.
8
Place the mixture over low to medium heat and stirring constantly, bring to 183 to 187 degrees F, until thick and evenly and thickly coats the back of a spoon.
9
Immediately remove from the heat and allow to cool to room temperature.
10
Stir in the cinnamon.
11
Freeze ice cream in an ice cream maker according to manufacturer's instructions.
12
Remove to a sealable container.
13
Keep in the freezer.
721
kcal
Calories
39
g
Fat
59
g
Carbs
22
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: 1 piece vanilla beans (small) or 2 teaspoons vanilla extract, 1 pint whole milk, plus, 2 tablespoons whole milk, 1 cup sugar, divided, and more.
Yes, Cinnamon 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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