Cinnamon Ice Cream

A sweet and mildly spicy ice cream that everyone will love.

This is an excellent ice cream. Lovely on it’s own – but when paired with other flavours it reaches its full potential. Combine one of the following as an add-in when you churn the ice cream or plate up as an extra element to your dish. Here are some suggestions:

  • Apple crumble
  • Roasted pear
  • Chocolate chips
  • Chocolate stracciatella
  • Caramel sauce
  • Candied orange
  • Honey

Did you know?

In general, the lighter the colour of the cinnamon, the higher its quality. The ground variety loses it’s flavour punch fairly quickly so you’ll need to stock up on new cinnamon more often that other spices.

Cinnamon sticks and ground cinnamon

Cinnamon sticks vs ground cinnamon

In this recipe, I use ground cinnamon (aka cinnamon powder). If you want a more intense flavour then you can use cinnamon sticks instead. For this ice cream, use about 10″ of sticks. Toss them in at the end of cooking your anglaise (the custard) and allow them to infuse overnight.

How to make cinnamon ice cream without a machine

Follow the recipe until the last step – then, instead of churning in an ice cream make, pour into a container and freeze. Every half an hour remove the ice cream and beat it until smooth, then continue freezing. You’ll need to beat the ice cream about 3-4 times as it hardens.

Each time you remove the ice cream to beat, try to work as quickly as possible so that the ice cream doesn’t have time to melt.

Cinnamon Ice Cream

Prep Time: 10 mins
Cook Time: 15 mins
Yields: 1L (1Qt)


  • 5 egg yolks
  • 1 cup sugar
  • 2 1/2 cups full cream milk (whole milk)
  • 1 1/4 cups cream (heavy cream)
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract


  1. Combine egg yolks and sugar into a medium sized bowl and whisk until pale in colour. Set aside.
  2. In a medium saucepan, heat milk and cream on a medium-high heat until simmering, then remove from heat.
  3. Pour 1 cup of the heated dairy into the yolks along with the cinnamon and vanilla, all the while whisking until combined.
  4. Whisk the yolks back into the saucepan of milk and resume cooking on a medium heat until the mixture thickens. Do not allow to boil.
  5. Whisk the yolks back into the saucepan of milk and resume cooking on a medium heat until the mixture thickens and coats the back of a spoon. Do not allow to boil.
  6. Pour into a container and refrigerate for at least 2 hours until cooled.
  7. Add mixture to an ice cream maker and churn until hardened. Scoop into an airtight container and freeze until hardened.


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