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Cinnamon Ice Cream

by Rebekah Lee (follow)
Dessert (1081)      Cinnamon (56)      Icecream (18)     
I have just recently acquired an ice-cream maker, and honestly, I would be lost without this piece of kitchen equipment now. I used to attempt to make do without one, stirring the mixture every so often as it froze, but let me tell you, the perfectly creamy ice-cream that is the result of an ice-cream maker can not be matched. In saying that, if you do not have an ice-cream maker (put it on your christmas list!), this can be made by stirring the mixture every couple of hours as it freezes, the flavour will still be amazing.

melty, creamy cinnamon ice-cream

This ice-cream, packed with spicy cinnamon flavour, is so creamy, decadent and completely addictive, that it needs no accompaniment to shine. However, this is incredible served along any form of baked good you can name, be it pie, crumble, brownie, tart, or anything in between, and is also amazing scooped on top of a fresh fruit salad. The cinnamon flavour is such a welcome change to the typical side of vanilla bean ice-cream, and as such, i'm not sure if my freezer will ever be empty of it again.

Preparation Time: 5 minutes (plus 1 hour infusing, and overnight refrigerating)
Cooking Time: 20 minutes
Makes: 1 litre (approx)

1 cup full-cream milk
3/4 cup granulated sugar
Pinch of flaky sea salt
Ten 8cm cinnamon sticks, broken into pieces (i crushed mine a little in a mortar and pestle)
2 cups pouring cream
5 large egg yolks


In a medium saucepan, combine the milk, sugar, salt, cinnamon sticks and 1 cup of the pouring cream. Heat on a medium heat until warm (do not boil). Cover with a tight fitting lid and remove from the heat. Leave to infuse the cinnamon flavour into the milk for 1 hour at room temperature.

cinnamon sticks awaiting their fate

Strain the cinnamon milk mixture to remove the bulk of the cinnamon sticks. Return the strained mixture to the saucepan and rewarm.

Pour the remaining 1 cup of cream into a large bowl, set a strainer over the top. Place this large bowl over an ice bath (large bowl containing water and ice).

In a medium bowl, whisk together the egg yolks. A little bit at a time, pour a few tablespoons of the warm milk mixture into the egg yolks, whisking constantly.

Pour the warmed egg yolks into the milk mixture in the pan, and cook over a low-medium heat stirring constantly. If the mixture starts to simmer, turn the heat down. Cook until the mixture thickens enough to coat the back of a spatula, and a clear line is left when you run your finger through the custard on the back of the spoon.

thickened mixture, ready to be stirred into the cream

Remove from the heat, and strain the mixture into the remaining cream. Stir the mixture over the ice bath until cool.

cooling over an ice bath

Pour the mixture into a container and place in the fridge to cool overnight. When cool, freeze in your ice cream maker according to the manufacturers instructions. Once the ice-cream has been churned, the consistency will be of soft-serve. If you would like firmer ice-cream place in the freezer for a few hours prior to serving.

soft-serve consistency after being churned

honestly, this ice-cream doesn't usually make it to a bowl, it is eaten ASAP out of the container!

scraping the bowl...and going back for seconds!

I like this Recipe - 9
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