Description
Nobody thinks about cinnamon ice cream and it’s a crying shame as it tastes like pure comfort. This is the perfect end of Summer ice cream when dreams of Fall and pumpkins are around the corner.
Ingredients
- 2 cups heavy cream (472 mL)
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 14 oz can sweetened condensed milk (414 mL)
Cinnamon Swirl
- 1/3 cup brown sugar (50 g)
- 2 Tablespoons water
- 2 Tablespoons butter (28 g)
- 1 tsp ground cinnamon
Instructions
- Chill the bowl you’re using to whip your cream and the beaters for 20 minutes.
- Line the bottom of a 9″x5″ loaf pan with parchment.
- While the bowl is chilling, make the cinnamon swirl.
Make the cinnamon swirl:
- Mix the brown sugar and water in a small pan.
- Set the heat to medium and bring the sugar to a boil.
- Continue cooking the sugar until it starts to thicken and make big bubbles.
- When the sugar is as thick as pancake syrup, turn off the heat and stir in the butter and 1 tsp of cinnamon.
- Set aside the sugar to cool while you beat the cream.
Make the ice cream:
- Beat the cream, 1 tsp of cinnamon, and vanilla in the chilled bowl until you get stiff peaks.
- Open up the can of sweetened condensed milk, then drizzle it down the side of the bowl.
- Use a baking spatula to scrape out all the sweetened condensed milk, then fold the cream and milk together into a smooth, consistent mixture.
- Scrape the cinnamon sugar into a piping bag or a ziploc. Cut the tip off about 1/4″ from the end.
- Scoop about half the cream into your prepared pan, then squeeze out stripes of the cinnamon swirl mixture across the top of the pan.
- Scrape out the rest of the bowl into the pan. Squeeze out the rest of the cinnamon swirl mixture in stripes across the top.
- Drag a butter knife through the ice cream in loose swirls to break up the cinnamon swirl mix and distribute it through the ice cream.
- Cover the top with plastic wrap.
- Freeze overnight or about 8 hours.
- After freezing, feel free to transfer the ice cream to a lidded freezable container like a Pyrex or a Tovolo tub for longer storage.
Notes
Just add coffee: this ice cream makes an incredible affogato. Brew up your favorite espresso and add a scoop. You’ve been warned.
Cheese frenchee and cinnamon ice cream: my home town in Nebraska had a restaurant that served their kids’ cheese frenchee with a scoop of cinnamon ice cream. Out of pure nostalgia, I cannot think of cinnamon ice cream without the cheese frenchee. Why they go together is a mystery, but trust me, it works. I know it’s trashy, but life is too short to eat clean 100% of the time. Try it; you won’t be disappointed.
- Prep Time: 10 minutes
- Additional Time: 8 hours 20 minutes
- Cook Time: 5 minutes
- Category: Ice Cream
- Cuisine: American