Cinnamon Ice Cream

Three scoops of cinnamon spice ice cream in a bowl.

This homemade cinnamon chip ice cream is so creamy! We love the subtle crunch the mini cinnamon chips provide throughout!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Chill Time 8

Total Time 8 30

Servings quarts

Calories 3512kcal

Author Whitney Wright

Equipment

Ingredients

6 large egg yolks
1 1/4 cups granulated sugar
1/4 teaspoon salt
3 cups heavy cream
1 cup milk I used 2%
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 1/2 cup mini cinnamon chips

Instructions

In the bowl of your stand mixer add the egg yolks, sugar, and salt. Using the paddle attachment, beat on medium speed until pale yellow and light and airy. About 4-5 minutes.
In a large pan heat the cream and milk over low heat, stir occasionally. If you have an instant read thermometer the mixture will reach 155-160°F. If you don’t have a thermometer, the mixture will be hot but not boiling!
Turn the mixer to low and add the heated cream in a slow, steady, stream. Mix until thoroughly combined, about 1-2 minutes. Pour the cream/egg mixture back into the pan and heat over medium-low heat stirring constantly. Heat to 155-160°F. If you don’t have a thermometer heat until it thickens and coats the back of a spoon. It should NOT boil, however, a few bubbles may come up along the edges. Remove from the heat and add the vanilla extract and 2 tsp ground cinnamon.
Set a fine mesh strainer over a large bowl. Pour the warm ice cream mixture into the bowl (through the fine mesh strainer). Cover and place the mixture in the refrigerator until completely chilled about 4 hours.
Once the ice cream mixture is cold, set up your ice cream machine according to the manufacturers directions. With the machine running, add the mixture in a slow steady stream. Churn according to the directions.
Once it’s done churning stir in the mini cinnamon chips. Transfer to a freezer-safe air-tight container and freeze until fully firm.

Notes

This recipe makes approximately 1.5 quarts of churned ice cream. Properly stored in a freezer-safe container, homemade ice cream will last for up to a month. However, it tastes best the first week it's made. If you want it for a special occasion, I recommend making it in the same week.

If you don't have an instant read thermometer, I highly suggest buying one! This is the exact one I use (affiliate link), and I love it.

Nutrition