Cinnamon Ice Cream

Vegetarian
Gluten Free
Health score
5%
Cinnamon Ice Cream
240 min.
3
840kcal

Suggestions


Indulge your senses with a delightful treat that perfectly balances the warmth of cinnamon with the creamy richness of ice cream. Our Cinnamon Ice Cream recipe is not just a dessert; it's an experience that brings comfort and joy to every scoop. Whether you're hosting a dinner party or simply treating yourself after a long day, this homemade ice cream is sure to impress.

Crafted with simple, wholesome ingredients, this vegetarian and gluten-free dessert is a fantastic way to satisfy your sweet tooth without any guilt. The combination of heavy cream, whole milk, and egg yolks creates a luxuriously smooth texture, while the aromatic cinnamon adds a warm, inviting flavor that will transport you to cozy autumn days.

With a preparation time of just 240 minutes, including chilling, this recipe is perfect for those who enjoy a little culinary adventure. The process of making ice cream from scratch is not only rewarding but also allows you to customize the sweetness and spice to your liking. Plus, the satisfaction of serving homemade ice cream to your friends and family is unparalleled.

So, gather your ingredients and equipment, and get ready to create a dessert that will leave everyone asking for seconds. This Cinnamon Ice Cream is not just a treat; it's a celebration of flavors that will linger in your memory long after the last bite!

Ingredients

  • large egg yolk 
  • 0.7 cup granulated sugar 
  • teaspoons ground cinnamon 
  • cups cup heavy whipping cream 
  • teaspoon vanilla extract 
  • cup milk whole

Equipment

  • bowl
  • sauce pan
  • whisk
  • sieve
  • wooden spoon
  • ice cream machine

Directions

  1. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Set a fine-mesh strainer over a large heatproof bowl and set aside.
  2. Combine cream, milk, and sugar in a medium saucepan and bring to a simmer over medium heat, stirring occasionally until sugar has dissolved, about 10 minutes.
  3. Remove from heat.Meanwhile, whisk egg yolks in a large bowl until smooth. Slowly pour about 1 cup of the cream mixture into the yolks, whisking constantly so the warm cream doesn’t scramble the eggs.
  4. Pour the cream-egg mixture back into the saucepan.Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)
  5. Remove from heat and strain through the prepared fine-mesh strainer.
  6. Whisk cinnamon into the ice cream base until incorporated, then set the bowl over the ice bath to cool to room temperature, about 15 to 20 minutes.
  7. Remove the ice cream base from the ice bath, cover, and place in the refrigerator to chill completely, at least 3 hours or overnight. Freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in an airtight container in the freezer for up to 1 week.

Nutrition Facts

Calories840kcal
Protein5.06%
Fat69.42%
Carbs25.52%

Properties

Glycemic Index
37.7
Glycemic Load
32.49
Inflammation Score
-8
Nutrition Score
14.138695680577%

Nutrients percent of daily need

Calories:839.5kcal
41.97%
Fat:66.05g
101.61%
Saturated Fat:40.18g
251.1%
Carbohydrates:54.63g
18.21%
Net Carbohydrates:53.92g
19.61%
Sugar:53.23g
59.14%
Cholesterol:433.85mg
144.62%
Sodium:85.32mg
3.71%
Alcohol:0.46g
100%
Alcohol %:0.19%
100%
Protein:10.83g
21.66%
Vitamin A:2794.95IU
55.9%
Vitamin B2:0.54mg
31.79%
Vitamin D:4.66µg
31.05%
Selenium:19.31µg
27.58%
Phosphorus:263.51mg
26.35%
Calcium:247.95mg
24.8%
Vitamin B12:1.14µg
18.92%
Vitamin E:2.12mg
14.11%
Vitamin B5:1.39mg
13.91%
Manganese:0.25mg
12.75%
Folate:39.52µg
9.88%
Vitamin B6:0.19mg
9.35%
Potassium:306.05mg
8.74%
Zinc:1.27mg
8.44%
Vitamin B1:0.12mg
7.84%
Magnesium:22.96mg
5.74%
Vitamin K:5.9µg
5.62%
Iron:0.91mg
5.07%
Fiber:0.71g
2.83%
Copper:0.04mg
2.22%
Vitamin C:1mg
1.22%
Vitamin B3:0.22mg
1.08%
Source:Chow
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