Homemade Cinnamon Ice Cream

Why You’ll Love This Recipe

I enjoy this recipe because the flavor is simple yet incredibly satisfying. The cinnamon blends beautifully with the creamy custard base, creating a dessert that feels rich, smooth, and perfectly balanced.

Another reason I love this recipe is the texture. Using egg yolks creates a silky ice cream that stays creamy even after freezing. The vanilla also adds warmth that complements the cinnamon perfectly.

I also appreciate how versatile this ice cream is. I can serve it with pies, brownies, cookies, or even warm apple desserts for an extra special treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 300 ml whole milk
• 300 ml double cream
• 150 g granulated sugar
• 6 large egg yolks
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• Pinch of salt

Directions

1. I begin by heating the whole milk, double cream, and half of the sugar in a saucepan over medium heat until the mixture is almost simmering.
2. In a separate bowl, I whisk the egg yolks together with the remaining sugar until the mixture becomes pale and slightly thickened.
3. I slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly. This tempers the yolks and prevents them from scrambling.
4. I gradually add more of the hot mixture until the yolks are warmed through.
5. I return everything to the saucepan and cook over low to medium heat, stirring continuously until the custard thickens enough to coat the back of a spoon.
6. I remove the pan from the heat and stir in the cinnamon, vanilla extract, and a pinch of salt.
7. I let the mixture cool completely, then refrigerate it for at least 2 hours until thoroughly chilled.
8. Once chilled, I churn the mixture in an ice cream maker according to the manufacturer’s instructions.
9. After churning, I transfer the ice cream to a freezer-safe container and freeze it for at least 4 hours until firm and scoopable.

Servings and timing

• Servings: 1 large batch
• Prep Time: 20 minutes
• Chill Time: 2 hours
• Freeze Time: 4 hours
• Total Time: 6 hours 30 minutes

I find the waiting time completely worth it because the texture becomes perfectly creamy and scoopable after freezing.

Variations

I sometimes add crushed cinnamon cookies, caramel swirls, or toasted pecans for extra texture and flavor.

For a stronger spice profile, I like adding a pinch of nutmeg or a small amount of ground cloves. If I want a sweeter dessert, I drizzle the finished ice cream with caramel sauce before serving.

I also enjoy pairing this ice cream with warm apple pie, peach cobbler, or brownies for an incredible dessert combination.

storage/reheating

I store the ice cream in an airtight freezer-safe container for up to 2 weeks. To help prevent ice crystals, I press a layer of plastic wrap directly onto the surface before sealing the container.

Before serving, I let the ice cream sit at room temperature for a few minutes so it softens slightly and becomes easier to scoop.

Since this is a frozen dessert, reheating is not necessary.

FAQs

Can I make this ice cream without an ice cream maker?

I can freeze the custard in a shallow container and stir it every 30 minutes for several hours to help reduce ice crystals.

Why do I need to temper the egg yolks?

I temper the yolks to slowly raise their temperature and prevent them from cooking too quickly or scrambling.

Can I use light cream instead of double cream?

I can, but the ice cream may not be as rich and creamy. Double cream gives the smoothest texture.

How do I know when the custard is thick enough?

I check if the custard coats the back of a spoon and leaves a clean line when I run my finger through it.

Can I adjust the cinnamon flavor?

I can easily increase or decrease the amount of cinnamon depending on how strong I want the spice flavor to be.

Conclusion

I love how this homemade cinnamon ice cream combines rich custard, warm cinnamon spice, and creamy texture into a simple but incredibly satisfying dessert. The homemade base creates a smooth and luxurious scoop that feels comforting and flavorful in every bite. Whether I serve it on its own or alongside baked desserts, this cinnamon ice cream always feels like a special homemade treat worth making again and again.

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