cinnamon ice cream

Cinnamon Ice Cream

I am loving Cinnamon Ice Cream at this time of year.  When I took it last night to a lovely friend’s house as a pudding, I was overly excited that someone else had brought a gorgeous apple tarte tatin.  A match made in heaven…and it was.  This is a super recipe to try right now in the run up to Christmas.  The recipe my friend used for tarte tatin  is here too if you would like to make both.  Enjoy the feast x

cinnamon ice cream
Cinnamon Ice Cream
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A gorgeous cinnamon ice cream that reeks of Christmas...in a good way;)
Recipe Notes

Instead of ground cinnamon, you can also use a cinnamon stick which should be added to the milk, cream and sugar at the beginning allowing the lovely cinnamon flavours to infuse.

This recipe was made using the VonShef ice cream maker

Nutrition Facts
Cinnamon Ice Cream
Amount Per Serving (100g)
Calories 257 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 21mg 7%
Sodium 31mg 1%
Potassium 112mg 3%
Total Carbohydrates 15g 5%
Dietary Fiber 0.3g 1%
Sugars 15g
Protein 3g 6%
Vitamin A 2%
Calcium 9%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
20mins
Churn Time
20 mins
Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
20mins
Churn Time
20 mins
Nutrition Facts
Cinnamon Ice Cream
Amount Per Serving (100g)
Calories 257 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 21mg 7%
Sodium 31mg 1%
Potassium 112mg 3%
Total Carbohydrates 15g 5%
Dietary Fiber 0.3g 1%
Sugars 15g
Protein 3g 6%
Vitamin A 2%
Calcium 9%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.
Method
  1. Put the milk, cream, sugar and cinnamon into a saucepan.
  2. Slowly bring to simmering point, stirring to help dissolve the sugar.
  3. Meanwhile, separate the eggs. Whisk the egg yolks for 1-2 minutes so they become paler in colour.
  4. Once the cream mixture has reached simmering point, add it to the egg yolks whisking all the time.
  5. Put the mixture back on a very gentle heat and cook until the custard thickens, stirring all the time for about 10-15 minutes. The custard should coat the back of a spoon when it is ready.
  6. Cover with cling film and then chill until completely cold.
  7. Strain through a sieve and then add to your turning ice cream maker. Churn for about 20 mins then pop in the freezer to firm up.
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