What’s been up, guys? Here’s some stuff that’s been going on. (Warning: this stuff is REAL crazy.) So, my mom bought me a mum plant. It was only a week before I realized it was missing! And by missing, I mean it blew off the porch and had dried out to a tumbleweed. (Sorry, mom!) I’m the worst at plants. AND then, I might’ve made Lemon Lentil Soup for a casual Monday dinner and forgot dill AND a potato like a real soup amateur. Without dill, that soup’s a snooze-fest. BUT despite my terrible plant care and my lack of grocery list skills, I know a thing or two about dessert on a weekday, maybe.
And I know that this ice cream tastes like cinnamon like whoa. It tastes like a dream topping a mini Crumb Apple Pie for two. So do yourself and your bf a favor and make this ice cream, and then make mini pies, and then serve it up after lentil soup on a Monday while drinking a bunch of beers.
Cinnamon Ice Cream (makes a hefty pint)
Recipe adapted from this one
- 2 cups whole milk
- 1 T + 1 t cornstarch
- 1 1/2 oz (3 T) cream cheese, softened
- 1/4 t fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 T light corn syrup
- 10 cinnamon sticks, broken up
- 1 vanilla bean
- Mix about 2 T of the whole milk with the cornstarch in a small bowl to make a smooth slurry. In a large bowl whisk the cream cheese and salt together until smooth.
- Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan. Bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil for one minute, or until thickened slightly.
- Pour over the cream cheese mixture and whisk until smooth. Add the broken up cinnamon sticks and vanilla bean, with the seeds scraped into the mixture and the pod. Stir everything together. Cover with plastic wrap and allow to steep in the fridge for 4-12 hours.
- Strain mixture through a fine mesh strainer. Dispose of vanilla bean pod and cinnamon sticks. Churn according to your ice cream maker’s manufacture’s instructions.
Yay! Click HERE for a printable pdf of the recipe above.
19 thoughts on “Cinnamon Ice Cream”
Lots of cinnamon, always!
I’ve made a cinnamon ice cream before and used it for mexican sundaes with cajeta and corn flake crunch. so so good!
Oooohhh….this will be so perfect around the holidays! Yeah for eating ice cream all year round!
Bahaha I’m just imagining you looking down and seeing the plant…dang! Also, this ice cream is lovely – gotta love the simple flavour of cinnamon!
I’m so bad with indoor plants. I bought a set of 5 fresh herbs in August and all but one have died despite multiple attempts to save them.
Good call on ice cream- the cinnamon makes it seasonal but the frozen-ness keeps me thinking of summer!
Cinnamon is probably my most favorite spice ever. I put it in everything these days! So naturally, this ice cream is right up my alley.
Might have to try this version of cinnamon ice cream. I think I’m a cinnamon addict. I’ve made just a regular vanilla ice cream and added cinnamon to it and it is delicious. I’ve also done a burnt cinnamon ice cream. I like the idea of using cream cheese. Why do you put cornstarch in the ice cream? Does it help with the texture?
It’s the worst when you start a recipe, only to realize you don’t have all the ingredients. This ice cream looks delicious!
10 cinnamon sticks? Daaaaaaamn! That’s some flavor right there. Looks so good!!
I just want the biggest bowl of this. + THAT SOUP! It’s on my absolutely have to make list as soon as it gets cold.
You don’t understand – cinnamon ice cream is my all time favorite thing on earth! It’s so good. And with 10 whole cinnamon sticks, this must be amazing!
I saw this recipe last week and I can’t stop thinking about it. Why?!! Cinnamon, I think its the cinnamon–yum!
Thank you so much for posting this! The cinnamon and vanilla flavors in the ice cream are soooo good! And the ice cream stays soft even right out of the freezer. This made my family’s weekend 🙂