Cinnamon Ice Cream

This ice cream is inspired by yet another seasonal Graeter’s Ice Cream flavor. If you have never tried Graeter’s ice cream you are seriously missing out! I guess until a Graeter’s ice cream store opens here in Peoria, I will have to keep recreating my own. This ice cream tastes just like a snickerdoodle in a creamy ice cream form. Since Andrew and I are originally from Columbus, Ohio we always served Graeter’s Cinnamon Ice Cream alongside our slice of pumpkin or apple pie at Thanksgiving. Unfortunately the closest Graeters to us now is six hours away! Our local grocery store stocks the best-selling Graeters Ice Cream flavors, but not the seasonal ones. This Thanksgiving you can bet we will be serving cinnamon ice cream, but this time it will be homemade. 🙂 Rich and creamy with just the right amount of cinnamon this is the perfect dessert for Thanksgiving, with or without the pie! 😉

One Year Ago: S’mores Cookies 

Cinnamon Ice Cream

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Ingredients:

  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 3/4 cup granulated sugar
  • 4 inch piece vanilla bean, slit lengthwise and seeds removed, pod reserved
  • 4 large egg yolks
  • 2 teaspoons ground cinnamon

Directions:

  1. Set a fine mesh strainer over a medium sized bowl and set the bowl over a large container of ice water.
  2. In a medium saucepan over medium heat, heat the milk, cream, 1/2 cup sugar and the vanilla seeds and pod, stirring occasionally to break up the vanilla seeds, until steam appears and the liquid is hot (175 degrees) about 5 minutes.
  3. When the milk mixture is cooking, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees).
  4. Pour the custard mixture into the strainer bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath and add cinnamon. Cover tightly with plastic wrap and refrigerate until very cold (40 degrees), about 3 hours.
  5. Remove and discard the vanilla pod from the custard (or add the vanilla extract, if using) and stir well. Pour the custard into the ice cream machine canister and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream, about 20 minutes. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours.

Yields: 1 quart

Source: adapted from Cook’s Illustrated Vanilla Ice Cream

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10 Responses to Cinnamon Ice Cream

  1. The Teenage Taste says:

    Wow, this ice cream looks fab! I’ve never had Graeter’s ice cream, but I have had cinnamon ice cream before and loved it! Thanks for sharing! 😀

  2. I’m so glad I finally got an ice cream maker! Especially when I see recipes like this.

  3. kat says:

    Oh yum! You had me at cinnamon! 🙂

  4. I love to serve a cinnamon ice cream with my banana bread pudding – thanks, I will try this recipe! Looks and sounds deeeeeeelicious!

  5. This sounds like a delicious ice-cream for me to try to beat the heat here in the western part of India!

  6. Linda Gartner says:

    Cinnamon Ice Cream?!!! I’m in love! Thank you, Christina!

  7. ChgoJohn says:

    After such a great review, I’ll certainly be on the lookout for Graeter’s. In the meantime, this recipe of yours will do rather nicely. Thanks for sharing it with us.

  8. RavieNomNoms says:

    That looks amazing! I have had cinnamon ice cream before and it is SO good

  9. The cinnamon ice cream looks delicious, awesome photos!

  10. Pingback: Blueberry Frozen Yogurt | Sweet Pea's Kitchen

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