Cinnamon Ice Cream Recipe: A Divine Homemade Dessert from The Pioneer Woman
Elevate desserts with a luxuriously spiced frozen creation that delights every palate.
Cinnamon Ice Cream: A Homemade Dessert Revelation
If you’ve never tried homemade cinnamon ice cream, you’re missing out on a truly divine dessert experience. This recipe from The Pioneer Woman promises a creamy, aromatic treat that’s miles away from anything you’ll find in a store freezer. With real cinnamon sticks, vanilla bean, and a rich custard base, this ice cream is both luxurious and surprisingly easy to make at home.
Ingredients You’ll Need
Here’s what you’ll need to gather before you start:
- 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 1/2 teaspoons ground cinnamon
These ingredients combine to create a custard base that’s both silky and deeply flavored, with the warmth of real cinnamon and the floral notes of vanilla.
Step-by-Step Instructions
1. Infuse the Cream Base
In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir to dissolve the sugar, then add the cinnamon sticks. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. Stir the mixture occasionally as it heats up until it’s very hot but not boiling—this allows the flavors to infuse beautifully.
2. Prepare the Egg Yolks
While the cream mixture is heating, separate the eggs and place the yolks in a medium bowl. Whisk the yolks vigorously for about two minutes, until they become slightly lighter in color. This step is crucial for achieving a smooth, rich custard.
3. Temper the Eggs
Once the cream mixture is hot, remove and discard the cinnamon sticks and vanilla bean pod. To temper the egg yolks (and prevent scrambling), slowly ladle a small amount of the hot cream mixture into the yolks, whisking constantly. Repeat with another ladleful to gently raise the temperature of the yolks. Then, slowly pour the tempered egg mixture back into the saucepan, stirring continuously.
4. Cook the Custard
Cook the custard over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon—this usually takes about two minutes. Be careful not to overcook, as the eggs can curdle. The custard should be thick but still pourable.
5. Strain and Cool
Set a fine mesh strainer over a clean bowl and strain the custard to remove any lumps. Stir in the heavy cream and ground cinnamon until fully incorporated. Chill the mixture for at least an hour, or until completely cold.
6. Churn and Freeze
Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. When finished, the ice cream will be at the soft-serve stage. Transfer it to a freezer-safe container, and freeze for several hours or overnight until firm.
Tips for Perfect Cinnamon Ice Cream
- Quality Ingredients: Use real cinnamon sticks and, if possible, a fresh vanilla bean for the best flavor.
- Patience Pays: Don’t rush the tempering process; gradual heat ensures a silky custard.
- Chill Well: Cooling the custard thoroughly before churning helps achieve a creamy texture.
- Storage: Store the ice cream in an airtight container to prevent ice crystals from forming.
What others are reading
Why Make Homemade Cinnamon Ice Cream?
Homemade ice cream—especially flavored with real cinnamon and vanilla—offers a depth of flavor that’s hard to match with store-bought varieties. The process is rewarding, and the result is a dessert that’s both comforting and impressive. Plus, you can customize the recipe to your taste, adding more cinnamon for extra spice or folding in mix-ins like toasted nuts or caramel swirls.
Recipe Variations
While this recipe is delicious as written, there’s plenty of room for creativity:
- Vegan Option: Substitute coconut milk for the half-and-half and cream, and use a vegan egg replacer or cornstarch slurry for thickening.
- Spiced Up: Add a pinch of nutmeg or cardamom for extra warmth.
- Mix-Ins: Stir in crushed graham crackers, chocolate chips, or caramel sauce before freezing.
Frequently Asked Questions (FAQs)
Q: Can I use vanilla extract instead of a vanilla bean?
A: Yes, you can substitute 1 teaspoon of vanilla extract if you don’t have a vanilla bean. Add it after removing the saucepan from the heat.
Q: How long does homemade cinnamon ice cream last?
A: Properly stored in an airtight container, homemade ice cream stays fresh for about two weeks, though it’s best enjoyed within the first few days for optimal texture.
Q: Do I need an ice cream maker?
A: An ice cream maker produces the best texture, but you can freeze the custard in a shallow dish and stir it every 30 minutes until set if you don’t have one.
Q: Can I use ground cinnamon instead of cinnamon sticks?
A: While you can use all ground cinnamon, the sticks provide a more complex, nuanced flavor. For best results, use a combination of both.
Serving Suggestions
Cinnamon ice cream is delightful on its own, but it also pairs wonderfully with warm desserts like apple pie, bread pudding, or chocolate lava cake. Try topping it with a sprinkle of cinnamon sugar, a drizzle of caramel, or a handful of toasted pecans for extra crunch.
Common Mistakes to Avoid
- Overheating the Custard: Boiling the custard can cause the eggs to scramble. Keep the heat low and stir constantly.
- Skipping the Strain: Straining removes any cooked egg bits, ensuring a silky texture.
- Not Chilling Thoroughly: Churning warm custard can result in icy, grainy ice cream.
Summary Table: Key Steps in Making Cinnamon Ice Cream
| Step | Description |
|---|---|
| Infuse Cream | Heat half-and-half, sugar, cinnamon sticks, and vanilla bean until hot |
| Temper Eggs | Gradually add hot cream to whisked yolks to prevent scrambling |
| Cook Custard | Return mixture to heat, cook until thickened |
| Strain & Chill | Strain custard, stir in cream and ground cinnamon, chill until cold |
| Churn & Freeze | Churn in ice cream maker, then freeze until firm |
Conclusion
This cinnamon ice cream recipe from The Pioneer Woman is a standout for its simplicity, depth of flavor, and rich, creamy texture. With just a few quality ingredients and some patience, you can create a dessert that’s sure to impress any crowd. Whether you’re making it for a special occasion or just because, this recipe is a delicious way to elevate your homemade dessert game.
References
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