Heavy cream infused with cinnamon sticks makes this silky smooth ice cream warm with the taste of cinnamon. It is so good and so rich, you will find yourself sneaking some from the freezer whenever you walk by the kitchen.
According to my husband, this “ice cream is so good oh my God it tastes just like Captain Crunch- you know the milk leftover after the cereal’s been soaking in it. This is so good!!” That is high praise coming from him, he doesn’t dole that out without good cause. 🙂 I used to work at a restaurant called Bill Knapps that served cinnamon ice cream and I ate a small bowl after many a late night shift. The restaurant also served their pies a la mode with the ice cream.
I cannot recommend a hot slice of apple pie topped with this cinnamon ice cream enough. Serve pecan, pumpkin or any of your usual Thanksgiving pies with this ice cream and you will be grinning from ear to ear. Vanilla ice cream and pie is good, but why not mix it up with something whimsical and different like this ice cream. Plus, you don’t need an ice cream maker to make it, so no excuses not to try it at least once.
Cinnamon Ice Cream
- 2 cups cold heavy whipping cream
- 1/2 cup honey
- 1/4 cup brown sugar
- 4 large egg yolks
- 2 cinnamon sticks
- 3/4 tsp ground cinnamon plus 1/4 tsp
Combine the cinnamon sticks and heavy cream in a small saucepan. Bring to a simmer, cook for 2 minute, then remove from the heat. Pour into a container and refrigerate for 6 hours. This will infuse the cream with cinnamon.
After the cream has fully infused, remove the cinnamon sticks. Put the bowl of your electric mixer in the freezer for 10 minutes (a cold bowl helps the whip cream form). Meanwhile, separate your eggs, reserving the yolks. Once the bowl has chilled, beat the heavy cream and 3/4 tsp cinnamon on high speed until stiff peaks form; transfer to a new bowl and refrigerate.
In a small saucepan, bring the honey, brown sugar and 1/4 tsp cinnamon to a boil and cook for 2 minutes, whisking frequently. Meanwhile, beat the eggs yolks on high in your electric mixer until they are pale yellow. While the mixer is running on high, slowly pour in the hot honey. Continue to mix on high speed until the egg and honey mixture has cooled to room temperature, about 5 minutes. The mixture will start to thicken and increase in size too.
Next, fold the chilled whip cream into the cooled yolk mixture. Spread into a 9×5 loaf pan (or similar size) and cover with plastic wrap. Freeze for at least 3 hours, or until the ice cream is firm and frozen through. I froze mine overnight.