Cinnamon Ice Cream
My son found this recipe online because he loved the cinnamon ice cream at a Mexican restaurant we frequented. I adjusted the original recipe (which made about a pint) to fit a 5-quart ice cream freezer. If you've never tried cinnamon ice cream, you're in for a treat.
My son found this recipe online because he loved the cinnamon ice cream at a Mexican restaurant we frequented. I adjusted the original recipe (which made about a pint) to fit a 5-quart ice cream freezer. If you've never tried cinnamon ice cream, you're in for a treat.
- Carbohydrate 1337.77092 g
- Cholesterol 10621.32 mg
- Fat 387.73182 g
- Fiber 24.8507992858887 g
- Protein 180.30312 g
- Saturated Fat 184.33209 g
- Serving Size 1 1 Recipe (3698g)
- Sodium 1066.71 mg
- Sugar 1312.92012071411 g
- Trans Fat 17.5867079999999 g
- Calories 9325 calories
Step-by-step
- Mix milk powder and 1 cup of sugar in an extra large bowl.
- Slowly beat in the half and half.
- Beat until smooth and then add the milk.
- In a small mixing bowl, beat egg yolks with 1 cup of sugar.
- Transfer the milk mixture to a large stock pot and heat until almost boiling, stirring often - don't let it come to a boil.
- Pour the egg mixture into the heated milk mixture and stir well to mix until the sugar is disolved.
- Let this cool or refrigerate for a few hours before putting in the ice cream freezer.
- The colder it is, the faster it will freeze.
- Shortly before the ice cream is frozen (or after about 15 minutes in the ice cream freezer), add the cinnamon.
Adding cinnamon directly to a cold dairy base often results in clumping because the spice's hydrophobic compounds resist rapid dispersion without mechanical aid or prior emulsification. Tempering the heated milk mixture into the whipped egg yolks requires careful thermal management, keeping the liquid just below a rolling boil to prevent protein coagulation and curdling. Ground cinnamon possesses volatile oils that interact powerfully with high-fat dairy matrices, meaning the flavor profile deepens significantly after a twenty-four-hour rest period in the freezer as those aromatic compounds fully saturate the lipids. Because high-fat frozen desserts coat the palate heavily, serving this spiced ice cream alongside acidic, fruit-forward desserts like a tart blackberry crisp or a tart Meyer lemon tart creates essential textural and flavor contrast. The sharp fruit acids cut directly through the dense butterfat of the half-and-half, resetting the taste buds between bites while the warm spice notes bridge the gap between sweet fruit and rich dairy. Leftover portions stored in an airtight container should be pressed directly against the surface with plastic wrap to prevent ice crystal formation during prolonged freezing.
