Cinnamon Ice Cream

Cinnamon Ice Cream has become a Thanksgiving tradition for our extended family. It goes great with the ubiquitous apple pie. Of course it stands all by itself as well.

Cinnamon Ice Cream
Servings: makes 1 quart plus of ice cream
Prep time: 15 minutes
Total time: 60 minutes (plus time for the ice cream base to cool)



  1. Microwave butter with cinnamons and cayenne on high for a few seconds at a time until bubbling. Mix to combine and let cool completely.
  2. Mix 1/2 cup sugar with heavy cream, milk and scraped vanilla pod (including seeds) in a large saucepan. Bring to a boil over medium-low heat. Remove from the heat once it begins to boil.
  3. While the dairy heats whisk the cooled butter/spice mixture with the remaining 1/2 cup of sugar and the egg yolks until pale and slightly increased in volume.
  4. Temper the eggs by whisking the eggs while slowly adding a small amount of dairy and incorporating it. Add only a tablespoon at a time at first. As the egg temperature rises you can add a bit more dairy. Add tempered eggs to the rest of the dairy and return the pan to the heat. Whisk constantly until slightly thickened. When it just reaches the boil remove the vanilla pod and drain through a fine mesh strainer.
  5. Cool to room temperature and then place it in the refrigerator to cool completely (overnight is best). Finish following your ice cream makers directions.

We use this ice cream maker. Once you make the ice cream base (that’s what the above recipe gives you, a base), assemble the various parts, turn on the ice cream machine, pour the base into the freezer bowl and let thicken. It’ll take 15-20 minutes for the base to turn into a soft-serve consistency ice cream.

For best results stash the newly made ice cream in the freeze for at least a day; three or four would be even better.


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