Cinnamon Ice Cream
Cinnamon Ice Cream is a rich and creamy dessert combining the warm, fragrant flavor of cinnamon, crumbled graham crackers, and a sweet custard base. Your whole family will love this simple fall recipe and will be coming back for more!
Graham Cracker Ice Cream
Are you someone who orders the same kind of ice cream every time you go to an ice cream shop or do you prefer to try new flavors? I have to admit, I used to order either Mint Chip or Oreo Ice Cream almost every time.
Now? I’m all about trying new flavors. Bring on Chunky Monkey Ice Cream, Lemon Custard Ice Cream, and Black Cherry Ice Cream. Let’s be adventurous and try all of the delicious flavors and textures!
Why This Recipe Works:
- SIMPLE RECIPE – This simple 8-ingredient ice cream recipe is easy to make and requires ingredients found in most grocery stores.
- PERFECT FOR FALL – Cinnamon reminds me of fall and you’ll love the warm and cozy feels you’ll get from this cinnamon ice cream.
- AMAZING FLAVOR and TEXTURE – This custard-based ice cream has the best creamy mouth-feel with some added texture from the crumbled grahams. The cinnamon flavor is also outstanding!
What You’ll Need:
This recipe requires basic ingredients that we normally keep stocked in our kitchen.
- Dairy – You’ll need both whole milk and heavy cream.
- Large Egg Yolks
- Granulated Sugar
- Ground Cinnamon – The KEY ingredient in this recipe.
- Vanilla Extract
- Graham Crackers – We added crumbled graham crackers for added texture and flavor. That being said, you could skip them if you’d prefer. You could also try cinnamon graham crackers instead of honey grahams.
- A pinch of salt
How to make Cinnamon Ice Cream:
Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, add the ground cinnamon (stir well to absorb), and heat liquid to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
NOTE: If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Step 2
Combine ice cream base. In a large bowl of 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, the remaining sugar, and salt. Whisk well to combine.
Step 3
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.
Step 4
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
NOTE: If you have a different type of ice cream maker, just adjust accordingly. This recipe works for any 2-quart machine. So if using another size, adjust the amounts in the recipe card below.
Step 5
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (I occasionally use a a loaf pan temporarily for photos and transfer it later). Smooth it evenly to all sides of the container.
Step 6
Add graham cracker bits. Use your hands to break up the graham crackers into small pieces. Then add the crushed graham crackers on top of the ice cream. Gently stir the toppings into the ice cream base.
Step 7
Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.
Step 8
Serve. Serve cinnamon ice cream in bowls or cones with some extra crushed graham crackers on top!
Recipe Tips:
- Freeze the KitchenAid attachment at least 15 hours before using.
- Chill the liquid ice cream mixture until VERY COLD, around 3-4 hours or overnight.
- Don’t overfill the bowl so that the ice cream has room to expand as it is freezing.
- Start the mixer (with attachments) on low before adding the liquid ice cream mixture.
- Let the mixture churn until it thickens and starts to rise to the top of the bowl.
- Transfer ice cream to a freezer-safe container to freeze for a couple of hours before serving.
Recipe FAQs:
You could try using half and half instead of whole milk, although the consistency will be slightly different. I don’t ever recommend using skim milk. Also, this recipe has not been tested with non-dairy options.
Egg whites can create a slightly chewy or rubbery texture if not appropriately combined. Using just the egg yolks has a smoother, creamier consistency. That being said, you could try using the whole eggs and see if you notice a difference.
A custard-based ice cream, often referred to as French-style or Philadelphia-style ice cream, is made by creating a custard as the base for the ice cream. The custard typically consists of egg yolks, sugar, and a combination of milk and cream. This style of ice cream is known for its rich and creamy texture.
Other Delicious Ice Cream Flavors:
We have lots of delicious ice cream flavors to choose from. Please tell us your favorites!
- Something fruity? Peach | Blueberry | Strawberry | Creamsicle | Strawberry Cheesecake | Lemon Custard
- Chocolatey? Chocolate Peanut Butter | Nutella | Chocolate Fudge Brownie | Dark Chocolate
- Classic? Vanilla Bean | Butter Pecan | Mint Chip | Oreo | Caramel Swirl
- Something different? Peppermint Stick | Pumpkin | Coffee Toffee | Reese’s PB | S’mores | Butterscotch
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Cinnamon Ice Cream Recipe
Ingredients
- 2 cups whole milk
- 4 large egg yolks
- 1 cup granulated sugar – divided
- 2 teaspoons ground cinnamon
- 2 cups heavy cream
- 1-2 Tablespoons vanilla extract
- 6 whole graham crackers – crumbled
- pinch of salt
Instructions
- ** The key to great ice cream is to properly prepare before churning. Make sure your ice cream attachment (if using the KitchenAid bowl or another) is frozen and the liquid mixture is properly chilled. See blog post for more details!
- Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.) When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, add ground cinnamon (stirring well to absorb), and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
- NOTE: If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
- Combine ice cream base. In a large bowl of 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, the remaining sugar, and salt. Whisk well to combine.
- Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.
- Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
- Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (I occasionally use a a loaf pan temporarily for photography and transfer it later). Smooth it evenly to all sides of the container.
- Add graham cracker bits. Use your hands to break up the graham crackers into small pieces. Then add the crushed graham crackers on top of the ice cream. Gently stir the toppings into the ice cream base.
- Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.
- Serve. Serve cinnamon ice cream in bowls or cones with some extra crushed graham crackers on top!
Notes
-
- Freeze the KitchenAid attachment at least 15 hours before using.
- Chill the liquid ice cream mixture until VERY COLD, around 3-4 hours or overnight.
- Don’t overfill the bowl so that the ice cream has room to expand as it is freezing.
- Start the mixer (with attachments) on low before adding the liquid ice cream mixture.
- Let the mixture churn until it thickens and starts to rise to the top of the bowl.
- Transfer ice cream to a freezer-safe container to freeze for a couple of hours before serving.