Cinnamon Ice Cream

Many years ago my Witch Sissy worked at a restaurant that had the best cinnamon ice cream ever. It was the only thing on the menu worth eating, by the way. Ever since the demise of said lousy restaurant I've heard her wax poetic about the joys of this cinnamon ice cream.

"Its creamy, sweet and spicy. It's got a strong cinnamon flavor that borders on red hots but not fake. It the best ice cream ever" says Witchy Sissy, the certified dark chocoholic. The Kitchen Witch thinks "Damn, that's gotta be some good ice cream for you to be talking about it still, more than 10 years later AND its not chocolate!"

So I made some for her for her, after all it IS national Ice Cream Month. I added the cinnamon to the cooking milk, cream and sugar, when cinnamon is heated it intensifies, bringing out that CINNAMON flavor that we associate with red hots, spicy and hot, but not overdoing it. The result is a flecked pale ice cream that does not hint of its deliciousness. Its sweet, creamy, spicy and very very cinnamon flavored. Perfect with an oatmeal cookie. Witchy Sissy agrees, its a winner - and just as good as the restaurants version. That makes me a happy Kitchen Witch!

Cinnamon Ice Cream
makes 8 (1/2 cup) servings
2 egg yolks
1/2 c sugar
2.5 c milk
1.5 c heavy cream
1 t vanilla extract
1 t cinnamon

In a small sauce pan over medium heat, combine the milk, cream sugar and eggs. Whisk well. Add cinnamon, stirring constantly until temperature reaches 160.

~*~Kitchen Witch Tip: the cinnamon will be difficult to incorporate, keep stirring!! I found that rubbing the back of the spoon against the pan to smash the cinnamon helped it incorporate better. Straining the ice cream base will remove any scrambled eggs as well as large unincorporated cinnamon chunks. It will NOT look pretty while cooking, this is ok! ~*~



Pour heated ice cream base through a sieve to strain out any lumps, add vanilla and chill in an ice bath or overnight in the refrigerator.

Once ice cream base is thoroughly chilled pour into an ice cream machine and follow manufacturers instructions, until ice cream is frozen and the consistency of soft serve. You can serve ice cream now or transfer to a freezer safe container and freeze to firm up.



Nutrition Facts provided by SparkPeople Recipe Calculator
8 Servings
Amount Per Serving
Calories 256.1
Total Fat 19.1 g
Saturated Fat 11.6 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 5.7 g
Cholesterol 118.4 mg
Sodium 50.3 mg
Potassium 40.5 mg
Total Carbohydrate 17.7 g
Dietary Fiber 0.2 g
Sugars 16.2 g
Protein 4.1 g