Cinnamon ice cream

Cinnamon ice cream, Its preparation is simple and like any other ice cream, the keys to success lie in achieving an intense cinnamon flavor and a creamy texture. How do we achieve that intensity of flavor? using good quality cinnamon stick, from Ceylon better, but never essences. And a creamy texture? With the ice cream process and with a good formulation of the recipe, so that the freezing point is adequate and prevents our ice cream from remaining like a stone.

Tasting cinnamon ice

We can enhance its flavor with cardamom and even if we are lovers of spice combinations, cinnamon complements beautifully with cloves, star anise and caramel.

recipe information

    • Preparation time: 20 minutes
    • total time: 12 hours and 45 minutes
    • rations:8
    • Category: desserts
    • type of cuisine: international
    • calories: 270 kcal per serving

Ingredients for cinnamon ice cream for 8 people

    • 500 ml of whole milk
    • 250 ml of cream
    • 3 egg yolks
    • 75 g honey or invert sugar
    • a pinch of salt
    • cinnamon stick
    • 3g soy lecithin

Cinnamon Ice Cream

How to make cinnamon ice cream

First and as always, we weigh and measure the ingredients. In a saucepan or processor, we mix the milk with the honey or the inverted sugar and the cinnamon stick.

Warmed milk with honey and

I think the combination of cinnamon and honey is great, but if you don’t like honey use invert sugar without problem. Heat the mixture over low heat to 80ºC, taking care that it does not break to a boil, and remove it. We let it rest for a few hours to cool down and infuse and flavor the mixture with cinnamon.

Beating the egg with the

On the other hand, we mix the cream with the egg yolks in a container and reserve.

Straining the milk with the cinnamon and

Next, we strain the milk infused with the cinnamon, bring it back to the heat and when it has reached 40ºC we add the salt and soy lecithin.

Adding soy lecithin to prepare the

We continue heating the mixture without stopping stirring and taking care as long as it does not come to a boil.

Mixing everything for the final ice cream

Little by little we are incorporating the mixture of cream and egg yolks and continue stirring until it thickens. When it is creamy and the spoon already stains the back, we put it aside and let it cool. Ideally, put the container with the cream in a bowl with water and ice to cool quickly.

Ready cream that goes to the

Once it is completely cold, we store it in the fridge for between 6 and 12 hours. During this rest the mixture will macerate and the subsequent process of ice cream shortening will be facilitated.

Buttering Cinnamon Ice

After refrigeration we go to the final step, which is the ice cream shortbread. We put the cinnamon cream in the ice cream maker and program according to its instructions, which in my case were 25 minutes.

Cinnamon ice cream in the

When the shortbread is finished, we transfer the ice cream to a container and store it in the freezer for a minimum of two hours so that it acquires a little more consistency.

serving cinnamon ice

And we serve it alone or accompanied by fruit or cake, one of the latest discoveries at home. Like any ice cream, whether homemade or industrial, in domestic freezers ice cream hardens a bit, so we take it out 10 minutes before serving and it will have a creamy consistency like in the best ice cream parlors.

Easy preparation summary

    1. We prepare all the ingredients
    1. We put the milk with the honey and the cinnamon to heat up to 80ºC
    1. Let it infuse for a couple of hours
    1. Strain, remove the cinnamon sticks and heat again
    1. When it reaches 40 we add the soy lecithin, the salt and stir well
    1. And we continue heating so that it dissolves
    1. Separately, beat the egg yolks with the cream and add to the hot milk.
    1. Mix until thick
    1. cool down quickly
    1. Put in the fridge 12 hours
    1. Keep in the ice cream maker according to the manufacturer’s instructions
    1. Serve alone or accompanied