The Pioneer Woman Tasty Kitchen
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Cinnamon Ice Cream

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

12

Description

If you haven’t tried homemade cinnamon ice cream, you’ve missed out on a miraculous treat! Utterly divine.

Ingredients

  • 3 cups Half-and-half
  • 2 cups Sugar
  • 3 whole Cinnamon Sticks
  • 1 whole Vanilla Bean (or 1 Teaspoon Vanilla Extract)
  • 9 whole Egg Yolks
  • 3 cups Heavy Cream
  • 1-½ teaspoon Ground Cinnamon

Preparation

In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it to combine, then add the cinnamon sticks, the caviar from the vanilla bean, and the empty vanilla bean pod. Stir the mixture around and heat it up until it’s very hot but not boiling.

Meanwhile, add the egg yolks to a medium bow and whisk them vigorously for about 2 minutes, until the yolks are slightly lighter in color.

Remove and discard the cinnamon sticks and vanilla bean pod from the saucepan. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking them constantly to temper the egg yolks. Repeat with another ladle of the hot liquid. When it’s mixed in, slowly pour the entire egg mixture into the pan with the half-and-half, stirring with a spoon. Once added, stir and cook it for 2 minutes or so, until the mixture is thick enough to coat the spoon.

Set a fine mesh strainer over a clean glass bowl and strain the custard. Don’t worry if it’s a little lumpy!

Add the heavy cream to the bowl, add the ground cinnamon, and stir it all together. Chill the mixture for an hour or so, then pour it into the ice cream machine and process it according to your machine’s directions. When it’s finished churning, it will be in the soft-serve stage; transfer it to a freezer container and freeze for several hours or overnight until it’s frozen firm.

Delicious!

2 Comments

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Samantha on 7.17.2014

This recipe is the best I have ever made! I have purchased so many books from ice cream shops that are just not that great! I have been trying to find the perfect recipe, and I finally found it! This has the perfect fat content (with the half and half, and heavy cream). So many other recipes just suggest that you use whole milk, yuck. no way these fancy ice cream shops are using those recipes, the ice cream comes out icy! This is CREAMY and divine. I made a half recipe, and it was the perfect amount for me and my husband. A half recipe came out to about 5 cups worth, which is perfect. I plan on making the vanilla bean recipe next. thank you ree! You are amazing!

Avatar of Dee

Dee on 7.12.2014

So I made Ree’s Cinnamon Ice Cream this morning but I had to tweak the recipe because my husband and I can’t eat all of the sugar. So I used 1 cup of the Domino Blend in place of the 2 cups of sugar. I did use fresh cinnamon sticks, cinnamon and split my first ever vanilla bean! It was the first time I had ever made homemade ice cream and it turned out great!!!

2 Reviews

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twowowies on 4.24.2014

Important… Use a good quality cinnamon! I did not have a vanilla bean and it’s still delicious. I made the custard last night and chilled it overnight and made the ice cream today in batches. This makes close to 3 quarts of ice cream so next time I will half it since there’s only two of us to eat it.

Avatar of nancy geragi

nancy geragi on 4.23.2014

Fantastic! velvet in your mouth!!

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