Cinnamon Ice Cream

1 quart

Use this ice cream recipe to make our Caramel Apple Sundae.


  • 2 cups whole milk

  • 1 cup heavy cream

  • 1 vanilla bean, split and scraped, pod reserved

  • 5 large egg yolks

  • ½ cup sugar

  • ¼ teaspoon ground cinnamon

  • Salt


  1. Heat milk, cream, and vanilla seeds and pod in a medium saucepan over medium heat until bubbles begin to form around edges. Remove from heat, cover, and let cream mixture steep at room temperature for 1 hour.

  2. Prepare an ice-water bath. Uncover cream mixture, and reheat until hot but not boiling. Whisk yolks, sugar, cinnamon, and a pinch of salt in a large bowl. Add hot cream mixture in a slow, steady stream, whisking constantly until well combined. Return mixture to saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. (Do not let the mixture come to a simmer.)

  3. Strain mixture through a fine sieve into a bowl. Discard vanilla pod. Set the bowl in the ice-water bath. Let cool, stirring occasionally, until cold, about 20 minutes.

  4. Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a large container, and freeze until firm, about 1 hour.

Cook's Notes

Ice cream can be frozen for up to 1 week.

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