Cinnamon Ice Cream

Ok, finally! The very last recipe from my dinner party! I knew I'd cooked a lot that day, but it wasn't fully clear just how much I'd cooked until I sat down to write out the recipes for you guys.

Although, technically, I didn't cook this one - Johnny did. From start to finish, all by his pretty little self.

As most of our home made ice creams do, this came from The Perfect Scoop. If you have an ice cream maker I highly recommend getting this book to go along with it. It's the perfect companion, with everything from ice creams, sorbets, sherberts, mix-in recipes and ideas, sauces, toppings, and even recipes for cones and edible bowls! We got this book as a "starting point" for our ice cream collection, but we haven't bought another book because we haven't needed to!


1 cup milk (we used skim)
3/4 cup sugar
pinch of salt
5 six inch cinnamon sticks, broken up
2 cups heavy cream
5 large egg yolks

Warm the milk, sugar, salt, cinnamon sticks, and 1 cup of the cream in a medium saucepan. Once warm, remove from the heat, cover, and let steep at room temperature for 1 hour. (Holy cow this step smells really good!)

Remove the cinnamon sticks with a slotted spoon, discarding them. Pour the remaining 1 cup of cream into a large bowl.

In a separate bowl, whisk together the egg yolks, and slowly pour the warm mixture into the yolks, whisking constantly. Add everything back to the saucepan. Cook over medium heat, stirring constantly until the mixture thickens and coats the spatula.

Pour the cooked mixture through a mesh strainer into the large bowl with the cream. Stir over an ice bath until cooled. Chill the mixture in a refrigerator for a few hours, or overnight. Freeze in your ice cream maker according to directions.

Makes 1 quart.

Interested in making your own ice cream at home? Below is the ice cream maker Johnny and I use. We've had it for a year and a half and we love it! It's really convenient and requires no salt or ice. Just freeze the bowl for 24 hrs ahead and you're ready to go!