This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!

Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
8
Yield:
4 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan over medium-low heat, stir together the sugar and half-and-half. 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 heavy 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.

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  • Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

Nutrition Facts

279 calories; protein 3.5g 7% DV; carbohydrates 28.4g 9% DV; fat 17.5g 27% DV; cholesterol 104mg 35% DV; sodium 47.5mg 2% DV. Full Nutrition
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Reviews (377)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/11/2008
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. Read More
(187)

Most helpful critical review

Rating: 2 stars
06/03/2008
This came out grainy I was really dissapointed may try it next time with some lemon liqour Read More
(5)
469 Ratings
  • 5 star values: 381
  • 4 star values: 57
  • 3 star values: 21
  • 2 star values: 8
  • 1 star values: 2
Rating: 5 stars
02/10/2008
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. Read More
(187)
Rating: 5 stars
10/16/2007
Rich and creamy. Great mouth feel. Tastes like a Snickerdoodle. Read More
(117)
Rating: 5 stars
12/25/2005
Wonderful! First time used 1 cup sugar and found it slightly too sweet. Made again with 3/4 cup sugar and it was perfect. Paired it with chewy oatmeal cookies to make outstanding ice cream sandwiches. Read More
(106)
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Rating: 5 stars
11/23/2007
A big hit. Very rich (it is custard-based), so we just used a small sorbet scoop to serve some alongside the Thanksgiving apple pie. Everyone loved it, kids and adults. Prepare the base the day or night before to let it cool completely (called "blooming") in the fridge. Then churn the next day in your ice cream maker. The waiting makes for a smoother, creamier and more intensely-flavored finished product. Read More
(88)
Rating: 5 stars
05/06/2007
If I could give this TEN stars I would. By far the best homemade ice cream I've ever done. A few things I learned that might help you: - I doubled the recipe and forgot to take into account that it would take longer than the recipe instructions for the mixtures to heat on the stove. I stirred constantly and waited patiently and it paid off but it did take a long time. - I also failed to consider that for my ice cream maker at least the mixture needs to cool before churning. Since it was coming hot off the stove I had to let it cool on the stove then in the fridge for a while which added about 45 minutes to my planned cooking time. I hate taking a long time to cook but I'm not kidding you every minute was worth it. It was delicious and received rave reviews from our dinner guests. I served it solo and think to have served it with anything would take away from how good it was! Read More
(52)
Rating: 5 stars
09/22/2007
This ice cream is SO smooth and creamy!! I serve this with the Apple Crisp II. Insead of using vanilla flavoring, I use a Vanilla Bean paste that I got at William Sanoma. This recipe is a great base! I've also made raspberry ice cream! Just don't put in the cinnamon! Very yummy! This is a keeper! Also, I used an electric mixer to beat in the eggs so they wouldn't scramble. Read More
(46)
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Rating: 5 stars
05/11/2007
This ice cream is SO rich but SO good. My only suggestion is to let it ripen in the freezer before serving it; it tastes better and takes the edge off the rich sweetness. I served it with apple crisp...yummy! Read More
(37)
Rating: 5 stars
09/14/2003
This is incredible.It is so creamy and is the most delicious ice cream I have ever made.I wanted a cinnamon ice cream to go with apple pie or different cookies and this fits the bill perfectly.I could not believe how easy it is to make and what an outstanding flavor it has.Thank you so much for this wonderful recipe---it really deserves 10 stars. Read More
(31)
Rating: 5 stars
07/15/2004
I love cinnamon ice cream so I was nervous about it not living up to my expectations. I LOVE this recipe and will make it again and again! I cooled the cooked mixture in an ice bath to make sure it would freeze easily. Thanks for sharing it! Read More
(25)
Rating: 2 stars
06/03/2008
This came out grainy I was really dissapointed may try it next time with some lemon liqour Read More
(5)
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