Cinnamon Vanilla Ice Cream
A smooth, creamy, and lightly spiced ice cream made from scratch, combining the warm flavor of cinnamon with rich vanilla. High in protein and healthy fats, it’s an easy-to-make treat perfect for dessert lovers seeking a wholesome, homemade indulgence.
Equipment
- 1.7 oz Taylor & Colledge Organic Vanilla Bean Paste with Seeds
- Kitchenaid Stand Mixer
- KitchenAid Hand Mixer
- Hamilton Beach 68330N Automatic Ice Cream Maker, 4 Quart, White
- Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Ice Cream Maker
- Ice Cream Scoop with Comfortable Handle
Ingredients
- 4 large eggs
- 2 ½ cups granulated sugar
- 4 cups heavy cream
- 2 tablespoons vanilla bean paste
- ½ teaspoon salt
- 6 cups whole milk
- 3 teaspoons ground cinnamon
Instructions
- Prepare Your Eggs: Start by cracking four large eggs into a clean, medium-sized mixing bowl. Using a stand mixer or hand mixer, beat the eggs on medium-high speed until they become light, airy, and pale yellow. This step is crucial as it incorporates air, giving the ice cream a fluffy and creamy texture. Make sure no yolk or white remains separate; the mixture should look smooth and frothy.
- Incorporate the Sugar: Gradually add 2 ½ cups of granulated sugar to the beaten eggs, one tablespoon at a time. Beat continuously as you add the sugar to ensure it fully dissolves and blends evenly into the egg mixture. This process prevents graininess in your ice cream and helps create a smooth, velvety base. Continue mixing until the mixture thickens slightly and becomes glossy.
- Add the Cream: Next, slowly pour in 4 cups of heavy cream into your egg-sugar mixture. Mix on low speed initially to prevent splashing, then increase to medium speed to combine fully. The cream adds richness and smoothness to the ice cream, ensuring every bite is indulgent. Scrape down the sides of the bowl occasionally to incorporate all ingredients evenly.
- Add Vanilla Flavor: Measure 2 tablespoons of vanilla bean paste and stir it into the mixture. The vanilla bean paste provides deep, aromatic flavor and tiny vanilla flecks, creating a luxurious and authentic ice cream taste. Mix gently to distribute the vanilla evenly throughout the base.
- Season with Salt: Add ½ teaspoon of salt to the mixture. Salt enhances all the flavors, balancing the sweetness while intensifying the cinnamon and vanilla. Mix thoroughly to make sure it’s fully integrated.
- Mix in Milk: Pour 6 cups of whole milk into the creamy base slowly, stirring continuously to ensure the liquid blends smoothly. The milk lightens the mixture slightly, making the ice cream perfectly creamy rather than overly dense. For best results, stir until no streaks of cream or milk are visible.
- Add Cinnamon: Measure 3 teaspoons of ground cinnamon and add it to the mixture. Stir gently but thoroughly until the cinnamon is evenly distributed, giving the ice cream a warm, spiced flavor. Taste the mixture at this stage: if you prefer a spicier kick, add ½ teaspoon at a time until it reaches your desired warmth.
- Chill the Mixture: Before freezing, cover the bowl with plastic wrap and refrigerate the ice cream base for at least 1–2 hours. Chilling ensures the mixture is cold, which is essential for proper churning and smooth texture in the ice cream maker. Cold ingredients prevent ice crystals from forming during freezing.
- Churn the Ice Cream: Pour the chilled ice cream base into your ice cream maker, following the manufacturer’s instructions. Churn for 20–30 minutes or until the ice cream thickens and reaches a soft-serve consistency. The churning process incorporates air and freezes the mixture simultaneously, giving it a creamy, smooth texture.
- Transfer to Freezer: Once churned, transfer the ice cream into a loaf pan or airtight container. Smooth the top with a spatula and cover it with aluminum foil or a tight-fitting lid to prevent freezer burn.
- Harden in the Freezer: Place the ice cream in the freezer for at least 2–4 hours or until fully firm. For best results, allow it to freeze overnight. This step ensures the ice cream is scoopable yet retains its creamy, rich texture.
- Serve and Enjoy: Use a comfortable ice cream scoop to serve generous portions.The creamy vanilla base paired with warm cinnamon makes each bite comforting and indulgent. Garnish with a sprinkle of cinnamon or a drizzle of chocolate syrup if desired. Store leftovers in the freezer, tightly covered, for up to two weeks.
Notes
- Adjust cinnamon intensity gradually to achieve your preferred level of spice; start with 1 teaspoon and add more if desired.
- For smoother texture, ensure eggs are fully beaten and sugar is completely dissolved before adding cream.
- Use high-quality vanilla bean paste for the most authentic flavor and visible vanilla flecks.
- Chill the ice cream base thoroughly before churning to prevent icy textures.
- If using a loaf pan for freezing, cover tightly with foil to avoid freezer burn.
- Leftover ice cream can be softened slightly at room temperature for easier scooping.
