This cinnamon ice cream recipe is like carrying a bit of summer to your mouth with every spoonful. The recipe I share with you today is for a very easy-to-makeice cream that becomes addictive. The ability to make ice cream at home makes it much more enjoyable, not only because they're so tasty, but because we choose at every step which ingredients to use.
In case I hadn't mentioned it before, I love ice cream! They are part of the memory of warm weather, sunny days, relaxing moments in good company, peaceful walks along the seashore, refreshing desserts to beat the heat, and vacations.
Here is the recipe for this ice cream, which today we make with the KitchenAid ice cream maker, one of the most popular accessories for the KitchenAid stand mixer from the brand.
If you like the taste of cinnamon as I do, I have no doubt you will love it, and it's perfect as a dessert or for an afternoon snack. Or mid-morning, why not?
Ingredients for the ice cream:
- 400 ml heavy cream (35% fat)
- 400 ml whole milk
- 130 g icing sugar
- 5 egg yolks
- 2 tablespoons cinnamon
- 50 g melted butter
-
100 g brown sugar
Preparation
- Heat the milk, cream, sugar and half of the cinnamon over medium heat in a saucepan, stirring so everything blends well, and when mixed, turn off the heat. It should not boil.
- In the bowl of your KitchenAid mixer, fitted with the whisk attachment, place the egg yolks and beat them for about 2 minutes at medium speed (4).
- Lower the speed and, without stopping the mixer, pour in a little of the hot mixture from step 1 in a thin stream (about 200 ml). Continue stirring with the whisk until it is well incorporated with the eggs and when it is, add it to the saucepan with the rest of the mixture from step 1.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 8–10 minutes).
- Pour the thick custard into a container and let it cool to room temperature before putting it in the refrigerator. Let the mixture chill in the fridge for at least 4 hours (you can leave it overnight).
- Before taking the mixture out of the fridge, mix the melted butter with the sugar and the remaining cinnamon in a bowl. This will give the cinnamon a crunchy touch, which will also enhance its flavor.
- Take the KitchenAid ice cream maker attachment out of the freezer and fit it to your mixer. Start the KitchenAid at speed 1 and, once running, pour in the cold custard. Let it run for about 15 minutes, until it begins to have a soft consistency.
- Without stopping the mixer, add the crunchy cinnamon from step 6 and continue whipping for 1 or 2 more minutes.
- Spoon the ice cream into cups or place it in a freezer‑safe container and store it there, ready to enjoy whenever you want.
Notes
- If you prefer, you can put all the cinnamon in at the beginning and not prepare the crunchy mixture. In that case, you won't need the butter or the brown sugar to make the recipe. You can also add less cinnamon if you prefer.
- For those with a sweet tooth, a drizzle of caramel sauce makes this ice cream extra delicious.
- Another option is to add the peel of one lemon along with the rest of the ingredients while heating. You'll see how it reminds you of the flavor of leche merengada.
