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Cinnamon Ice Cream

Spaniards use cinnamon ice cream in their cooking much more than most other European countries. The delicious ice cream flavors of this ice cream recipe help explain why.

Making Cinnamon Ice Cream

Cinnamon Ice Cream


1/4 liter milk
1 cinnamon stick
1 large piece of lemon peel
300g sugar
8 egg yolks
Pinch of salt
1 tbsp ground cinnamon
1/2 liter cream


Put the milk, cinnamon stick, lemon peel and sugar in a pan

Bring everything to the boil slowly then lower the heat and cook for a further 15 minutes

Beat the egg yolks with the pinch of salt until they become thick then place in a glass bowl over a pan of boiling water and cook until they thicken a bit more

Whisk the milk (remove the cinnamon stick and lemon peel first) with the egg yolks and continue cooking in the glass bowl over the pan of boiling water until the mixture becomes thick enough to stick to a spoon

Remove from the heat and continue whisking until the mixture cools down then mix in the cream and place in the freezer once it’s cool enough - remove from the freezer when it has just frozen and beat in a blender and return to the freezer

Cinnamon Ice Cream with Apple-Topped

The Apple-Topped Gingerbread is complete when it comes out of the oven, but we couldn't resist gilding the lily with applesauce and cinnamon Ice cream.Servings: 10


Makes 2 Quarts
1 cup heavy cream and 3 cups milk (or 2 cups milk and 2 cups heavy cream)
1/2 teaspoon salt
3 cinnamon sticks
2/3 cup sugar
8 large egg yolks
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (optional)
2 teaspoons sugar (optional)


Place the cream, milk, salt, and cinnamon sticks in a saucepan and bring to a boil over high heat. Allow to steep for 1 hour.

Place the sugar, egg yolks, and vanilla in a large bowl and mix to combine. Return the cream to a boil and pour over the egg mixture, whisking all the while. Allow to sit 5 minutes. Pour through a strainer and discard the solids. Chill in an ice bath. When cool, cover and refrigerate. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

You can mix the cinnamon and sugar together and add it to the ice cream after it has cooled but before it is frozen. Don't add it earlier: The cinnamon acts as a starch and will give you glue if added during the cooking process.