Cinnamon Ice Cream

    1 hour 50 min

    This is a delicious treat.

    403 people made this

    Serves: 8 

    • 200g caster sugar
    • 175ml full fat milk
    • 175ml double cream
    • 2 eggs, beaten
    • 250ml double cream
    • 1 teaspoon vanilla extract
    • 2 teaspoons ground cinnamon

    Prep:5min  ›  Cook:15min  ›  Extra time:1hr30min  ›  Ready in:1hr50min 

    1. In a saucepan over medium-low heat, stir together the sugar, milk and 175ml double cream. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the remaining double cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
    2. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

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    Average global rating:

    Reviews in English (363)


    Quite easy to do, as it has been a while since I have made ice cream, now for me it is a tad on the sweet side. however since my ice cream maker is on the wrong side of 12 years and I poured it in first before I started the machine , the result was icy and creamy but too soft but I am not making that the fault of the recipe. Good news though, put it into a plastic container uncovered and since my after noon was free kept returning every 30 to 45 mins to give it a good stir for about 4 hours and then put a lid on it and left it. It is a lovely consistency and NO ice crystals, since ice cream was made without machines in the old days and I hate the bloody machine i will try it as vanilla without cinnamon to see if that turned out as well as this one. Many thanks for the recipe  -  23 Aug 2012


    Fantastic! Cream usually comes in pint containers, so you can use 1 C cream with 1/2 C milk instead of the 1.5 C half-and-half. Use egg yolks instead of whole eggs if you want it slightly richer (although this recipe is almost perfect as is). Even after hardening in the freezer it was still relatively easy to scoop...The reason is that fats (inc. egg yolks) and sugar don't freeze, so don't back off too much on the sugar (or cream) if you plan on freezing it to serve later.  -  10 Feb 2008  (Review from Allrecipes US | Canada)


    Rich and creamy. Great mouth feel. Tastes like a Snickerdoodle.  -  28 Sep 2007  (Review from Allrecipes US | Canada)