Cinnamon Ice Cream

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.

Rich and creamy. Great mouth feel. Tastes like a Snickerdoodle.

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.

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.

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!

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.

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!

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.

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!

Good, great, wonderful! Forty years ago the best dessert in the world was the hot apple pie with cinnamon ice cream on top served at Kenning's in Columbus, Ohio. This is so close. I talked about how great it came out at work. I had to make more pie and ice cream for them. They all loved it, and now I am supposed to bring it to the summer picnic. Thank you very much Elizabeth.

Perfect....creamy, not too sweet, cinnamon is not overpowering....love it. Served it with fresh strawberries, yum!!! To make the cinnamon mix evenly I mixed it with the vanilla and 1/4 cup of the custard before I mixed it into the whole batch. No clumps :)

This is delicious!! Very creamy and the cinnamon is great. I doubled the batch and thought I could make it all at once, in my 2qt Kitchenaid ice cream maker (attaches to the stand mixer). But that overloads the machine. So if you double it, just be sure to churn it in 2 separate batches. I got frustrated at first, because it wouldn't freeze right, but as soon as I split it up and tried again, perfection. So tasty, and I'm glad to finally have an ice cream recipe that doesn't require just yolks.

Excellent! I love cinnamon ice cream and can't find it now that I moved away from my home town. It's fun to make home made ice cream, and this is now the only recipe I use to make any flavor of ice cream, just substitute for the cinnamon.

This is a 10star! After researching cinnamon ice cream on various sites (epicurious,foodtv network) I decided on this because it didn't involve separating the egg, and it had excellent reviews. Not one to review usually, I had to do it for this recipe. I followed advice about decreasing the sugar. I even thought 3/4 cup was sweet; and used whole milk rather than 1/2n1/2. I'm addicted! Using whole milk and the cream was a nice balance: not too rich, just creamy enough to hold the texture; doesn't melt as quickly as ice-milk. Excellent Excellent Over-the-Top!

The cinnamon gave this ice cream an interesting afertaste. Not what I was expecting when I eat something sweet. Wasn't really my style but I'm glad I tried it.

Turned out really well - i made a substitution; instead of regular half and half I used fat free half and half.

I made this for Thanksgiving to go with apple pie. It was sooooooo good! I made one for myself and one to take to a friends house. It was gone very quickly! The first batch was made with cinnamon that had been sitting in my cupboard for a while and it still turned out quite good (I added more than 2 tsp to compensate). I tried it again with new cinnamon and it came out fantastic! I think 2 teaspoons is the correct amount (don't use too little!). Also, it's important to cook this until it's very thick. I let mine cool on the counter then refridgerated overnight. It froze very quickly in my Cuisinart ice cream maker. I will make this every time I make an apple pie. Thank you!!!!

Like everyone else, I agree that this is a great recipe. I thought it would be intensely cinnamon-flavored, but in hindsight, I may have even added a little more! (I stuck with the 2 tsp, but also added 1/2 tsp cinnamon extract and stuck a cinnamon stick in the mixture while it cooled in the fridge--and it was still subtle.) I used fat-free half-and-half, which worked great, and 3/4 c. sugar instead of 1 (I really like things sweet, but even I agree that 1 c. would have been too sweet). As people suggested add-ins, I folded in 1 c. oatmeal praline pieces (recipe from David Lebovitz's The Perfect Scoop) and 3/4 c. crushed honey-cinnamon almonds from Whole Foods. The end result was amazing!! Hope my suggestions help.

Fabulous!!! I doubled it and it worked fine. It is super creamy with a great cinnamon flavor. I've served with with apple pie like many suggest, but if you just want a bowl of ice cream it is great with a few chopped pecans and drizzled with a little Hersheys Syrup (Special Dark syrup is extra yummy!!)!! It has actually replaced mint chip as my family's favorite.

This came out grainy I was really dissapointed may try it next time with some lemon liqour

I never had cinnamon ice cream before but made it to accompany the apple shortbread pie from this side. What a match made in heaven. This ice cream is rich and creamy with an incredibly smooth texture. I increased the vanilla to 1Tbsp. (I always double my vanilla)...My guests were very happy with my dessert. Make this one early and often....

Yummy! I used egg substitute in place of the eggs, fat free half and half instead of the regular half & half, and finally I reduced the sugar to 3/4 cup and the result was still very creamy and flavorful. The true test will be tomorrow when my kids will get to taste it!

Great cinnamon ice cream! I switched it up a bit because of the amount of milk I had and it was amazing. I took the ice cream out of the maker and placed it between two toll house cookies I had baked earlier and let cool, then I placed them in the freezer until the ice cream hardened and served with a touch of whipped cream! AMAZING!!! this is a keeper and a HUGE hit.

Fabulous! But the serving sizes seemed small; we upped the recipe to serve 30 to fill the freezer can.

Does this recipe call for 2 whole eggs?? I've only ever made ice cream with egg yolks. I made this recipe with 2 whole eggs and it's now cooling. But I had to stain it (I've never had to do that before) because the whites of the eggs did get a little cooked. I'm still going to make this mixture because thankfully, if it doesn't come out right I have time to try again. Please let me know if I should have gone with my gut and used yolks only.

I can't say enough good about this ice cream. Just finished off a bowl and I'm feeling pretty proud. The texture was amazing. It was rich, but in a good way. I tried this without the cinnamon. Instead try adding 1/3 cup cocoa and 1 tsp almond extract or less to taste. Yummy! Thanks!

I live in Detroit, and I can definately vouch for Ray's delicious ice cream, and this tastes just like it. I love it. Thanks Elizabeth!!!!!

YUM!!!! This was the best ice cream I have ever put in my mouth! After being in my ice cream maker an hour it didn't firm up, but I think that's just my crummy ice cream maker. I put it in the freezer overnight and WOW! It's amazing. Will make again and again.

Please do not let this recipe pass you by. It's SO scrumptious. Creamy and delicious. I have a Cuisinart soft serve ice cream maker. I made this recipe to be fat free and cholesterol free. I used 2 1/2 c. fat free half and half, 3/4 c. sugar (as others suggested), and 1/2 c. Egg Beaters. I did not cook it as the instructions said because for my I.C. maker, the ingredients are to be very cold. I was a bit concerned that the 2 tsp. of cinnamon was going to be a bit much, but it wasn't. It was perfect. I served it with pumpkin pie. Everyone wanted seconds and thirds. I can't wait to make it again. If I could give this 10 stars, I would. Thank you for a fantastic recipe. This is one I'll be making over and over again.

absolutely delicious! Next time I will use a touch less cinnamon, but thats a personal preference thing. Thanks a bunch!

This ice cream is awesome! My nephews loved it. It was creamy and rich and super easy to make. This is a definite keeper.

. The texture came out close to butter even though I put it in my ice cream maker for less time than I ever have before (15-20 minutes when I usually do 25-30 minutes). It thickened incredibly quickly. Replacing the 1/2 and 1/2 with whole milk should make it much better. Also, when I've made cinnamon ice cream before, leaving cinnamon sticks in the custard overnight before putting it in the ice cream maker produces a much truer fuller-bodied cinnamon flavor.

All I can think to say about this ice cream is WOW... 5 stars isn't enough. It's hard to believe how few/simple ingredients their are considering how incredible this tastes. I adjusted the recipe by 1.5 (to make 6 cups/12 servings) for my 1.5 quart maker. Took a little longer than I expected to cook and cool (I let it cool to slightly warm on the counter and then in the fridge until completely cool) but it was worth every single second. I used whole milk instead of half & half because that's what we had but kept everything else the same. It was sooooo thick and creamy and the texture was perfect. Got rave reviews from my family too!

Delicious and very rich. I put a small scoop atop a carmelized pear and drizzled a small amount of caramel over the top. What a heavenly treat!!

I've never had cinnamon ice cream before, but this is really tasty. I just don't know what toppings to put on it or serve it with to bring out the flavor more. Any suggestions?

A BIG hit at our church homemade ice cream social! Eggs make the mixture custard-like, without much hassle. I use an electric mixer to keep from "scrambling". The cinnamon is unique and a treat, but you can omit the cinnamon and the mixture makes a perfect base for any ice cream flavor.

So amazingly delectable! More like a gelato than ice cream really. Great with fresh raspberries or cookies. I might cut the sugar down to 2/3 cup next time but it's not needed.

I had never heard of cinnamon ice cream before, so I thought I'd give it a try. Although it had a wonderful, creamy texture, I didn't find it to be the sort of ice cream you put on a cone and eat by itself (I tried). I think it would be terrific with some apple pie or with something else mixed in with it (one of the previous reviewers suggested sugar cookie dough, I think). It's very sweet.

I skipped the half n half and used 2 parts cream, 1 part milk. I also cut the sugar down to ½ cup and it was perfect. It's cooling right now but already tastes 5 star. Once it's frozen I'll stir in some cinnamon sauted apples. Yum!

I made this recipe along with 7 other homemade flavors for a large 4th of July party, and it was the favorite with most. We live on the border of Mexico, and many compared it to the taste of "fried ice cream" found in some local Mexican restaurants here. It was definitely good and rich.

Oh, yum! I LOVE cinnamon ice cream, but I can usually only get it during the holidays. Now I don't have to wait. This is a great recipe. Very smooth & creamy with a wonderful cinnamon/vanilla taste. I thought it was a bit sweet on it's own, but I served it with the Peach Pie recipe on this site submitted by Marcia Kammann & it was heavenly. Since the ice cream is pretty sweet, it goes really well with a slightly tart pie. I think it might also be good to add some pumpkin pie puree & crushed up vanilla wafers & it would be like Dairy Queen's pumpkin pie blizzard.

I only stirred in crushed ginger snaps during the last few minutes of freezing and added an additional teaspoon of cinnamon. Terrific base recipe that can be altered to whichever flavor you want, by simply omitting the cinnamon. This was my first custard style ice cream recipe. I'd only suggest that you strain the mixture through a fine sieve to remove any coagulated egg, that's what I did to ensure a smooth product. Thanks for sharing!!!

This was super easy and delicious! We didn't change anything in the recipe. It reminds us of the "Cinnamoo" ice cream at one of our favorite ice-cream shops, Maggie Moos.

This was my first attempt at ice cream, and it turned out perfect. I took the advice of others and reduced the sugar to 3/4 cups, and the cinnamon to 1 tsp. It was perfect. I agree with one of the other reviewers, that it tastes kind of like snickerdoodles. I am going to try other flavors with this same base. Love it!

I was leary of the amount of cinnamon this recipe called for, but it was perfect. I served the ice cream over grilled pineapple and it was heavenly. I will definitely use this recipe again. Thank you!

This is the best ice cream base I've found. It's wonderfully creamy without having that fatty mouth feel like so many other homemade ice creams. I've made it with cinnamon (delicious), instant coffee (yum), vanilla, and amaretto. All have been excellent!

I love this ice creme recipe and have paired it with peach pie and cobbler as well as grandma Ople's apple pie from this site. I have made the recipe as written and in a pinch, I made it with whole milk instead of half and half with good results. It is a rich ice cream, but it is very, very good!

This is very good but so so rich. More rich than your average ice cream. The cinnamon flavor goes awesome with crushed waffle cones or served in waffle bowls. Highly recommend it this way :)

I made this for a party the other night. Everyone bragged on it. One guest proclaimed it "the best ice cream I've ever tasted". It was served with apple and peach cobblers.

tastes pretty good, but how do i get the cinnamon to separate instead staying in cinnamon chunks?

This ice cram is so easy to make nad so good. even my husband who is not a fan of ice cream loved it.the only thing I might change next time is reduce the sugar a little , it was a little too sweet. Also I don't have an ice cream machine, so what i did was cook on the stove as directed, then poured into the metal bowl of my kitchen aid mixer let cool. then I put it in the freezer and every half our took it out and mixed for 5 min with my KA for 4 hours. well worth effort. can't wait to try other flavors.

This was my first time making ice cream. My husband and I love the flavor and how creamy it is. It's been years since I had cinnamon ice cream - I'd forgotten how tasty it is! I don't have an ice cream freezer, but found directions on how to proceed without one. After the cooking portion, I poured the thickened mixture into my metal mixing bowl to cool in the fridge. Once it was in the freezer, it was super easy to pull it out and slip it into my electric mixer stand to beat as needed. I can't wait to make another batch!

This is a phenomenal recipe. Each year I make ice cream as a part of our family's Christmas dessert, and this recipe is the best one we've ever tried. It's VERY rich and flavorful, and to me it works best as a complement - just a scoop will fill you up. We paired it with my daughter's pumpkin swirl cheesecake, and it was delightful!

Great base, but too cinnamon-y for me. I will use this recipe again for other flavors though.

This ice cream was great. It wasn't too sweet and the cinnamon wasn't overpowering. I served it with warm apple cake.

Very very tasty! I used a combination of honey and maple syrup i(about 3/4 the amount called for) nstead of refined sugar and it was super yummy. My only concern was that both times I made this, there were cinnamon clumps in it. I wonder how to whisk it in better?!

This is my favorite ice cream to make at home. I used 3/4 cup sugar and skim milk instead of heavy cream, but it was still plenty rich and delicious! I would recommend this recipe to anyone.

OK, the first night that I served this ice cream to my family, my son (who inhales anything) took a couple of bites and said, "does anyone want my ice cream". I thought it was too rich, and my husband asked was it cheesecake flavor, lol. But, a couple of days later, we decided to give it another try with some apple pie...OMG!!!! TO DIE FOR!! Now I know what the fuss was about. This is an awesome recipe, my only recommendation is to PLEASE eat it with something. Cookies, apple pie, something to complement the taste. Tonight I made some gingersnap cookies to try with it, and was sad to see that there was hardly any left (after our apple pie session =) ) I have to make another batch soon, because all we do now is dream of the endless things that we could eat this ice cream with. My hubby keeps saying he's craving apple pie (I know what he really means....lol)

This is really good, but a litte too sweet- hence the 4 stars. I should have followed some reviewers who used 3/4 cup sugar. It's really good and tasty though, especially for a cinnamon lover. I should have strained the cooked mixture before refrigerating, because I had tiny bits of egg white in mine. It was totally my fault- I probably overcooked it a little. Straining would have taken care of that though- I'll make sure I do that next time (and with any cooked ice cream recipe).

This is awesome ice cream. I've made cinnamon ice cream before and it has always tasted good but has had an almost gritty texture to it. This one doesn't seem to have that problem. I think it is the use of the whole eggs (rather than just the yolks) and the higher half-and-half to heavy cream ratio than I've used before. Try this recipe! I promise you'll love it!

This is the best ice cream I've ever had.

This is great! Half a recipe perfectly fills my 'pint sized' kiddie pre-freeze bucket ice cream maker for two.

My family loves this ice cream. I add 1 to 1 1/2 cups of coarsely chopped homemade oatmeal cookies ( no raisins) when it is done processing. Fabulous! Thanks for sharing this great recipe.

I had cinnamon ice cream ONCE, as a splurge during a diet, and no dessert has ever captivated me so. I looked for it in stores and ice cream shops for months before opening up to the idea that I could MAKE it. This recipe is perfect. It is exactly as I remember it... and I'm sure glad it's complicated to make (I don't have an automatic ice cream maker); otherwise I would need to go on another diet.

VERY GOOD, but very sweet. Not a bad thing, but I think I will either half the sugar next time, or use about 3/4 cup of sugar instead of the whole cup. Ice cream is supposed to be sweet, this is only my personal preference. Besides that, the texture of the ice cream is to die for - so creamy. This was my first time ever making ice cream and it was amazing. I served it with a fresh apple cake and it was the perfect compliment.

This recipe is fantastic! I paired it up with hot Apple Crisp and everyone loved it! It didn't set up right, but I think that's because I didn't cool it all the way before I put it in the ice cream maker--I think I would cool it overnight before putting it in the ice cream maker.

WOW!!! Wonderful, creamy, flavorful ice cream. The cinnamon really comes through in this. This ice cream is great just plain in a bowl, but is absolutely terrific on a plate of warm apple crisp. We had not planned on having it on the crisp, but about a week after making the ice cream, we had apple crisp for dessert and my husband found 1 scoop of this ice cream left in the freezer. We all had a tiny bite, but lucky him. This was the perfect compliment to the warm crisp.

This was my first attempt at homemade ice cream, and it was very easy. I made it for my family's Fourth of July barbeque, and it got rave reviews from everyone...even those who don't care for ice cream. I served it over warm, grilled peaches. Yummy! I will definitely make this ice cream again.

Ten stars. This is the most delicious ice cream I have ever had in my life, anywhere. And to make it even more special, it's homemade. Pure perfection.

Good. Made a mistake the first try and threw out the first batch (forgot to cook the combined mixture) but I thought it was too sweet, too. I reduced the sugar to half a cup on the 2nd attempt..and it turned out fine. Very smooth.

I changed the base slightly - 2 cups heavy cream and 1 cup whole milk and this was fantastic. Really rich, creamy, and delicious. I served it with the pumpkin pie on Thanksgiving.

Heavenly! We make this to go with our yearly apple picking & pie making (highly recommend Granny Ople's pie filling with the earthquake crust from this site!) and it is divine. Definitely a rare treat due to the calories but we look forward to it every fall.

This is more like a frozen custard than ice cream--absolutely delicious! We added 1/2 chopped cashews after the mixture began to thicken in the ice cream maker. Yum-m-m!

hard to have a bad ice cream so we ate this, butt tasted so much like eggnog and would not harden up. We have been given the wrong salt at feed store my husband said. Not pure salt. So I would have given this a 2 or 3, but since salt may have been problem gave it a 4. I was hesitant at doing custard type. regular no cook w/out eggs better for us.

OMG! This is Crazy Good! My guests were in LOVE at first bite, even the one that doesn't care for cinnamon. The recipe only makes a small amount so if you're feeding a crowd or want some for left overs (I stashed a little for later)you'll want to increase the amounts using the calculator. The leftovers stayed creamy not ice like...

Very Easy and no Fail. Very creamy. Strong, but not overpowering taste. Some Ice creams with eggs I can taste the egg in the final product. I did not have that problem with this recipe. Great with an Apple Crisp or an Apple Dump Cake

I have been making homemade ice cream my whole life. This ice cream is fantastic. It is rich, creamy, the perfect amount of cinnamon and so refreshingly light at the same time. I have an ice cream maker that holds 5 quarts. I doubled this recipe and should have tripled or quadrupled it. It did not make enough for a crowd even with doubling it. Shoot. This will be at the top of my list from now on with increasing the recipe for sure! I will serve with oatmeal chocolate chip cookies or apple pie/crisp. THANK YOU!

I will probably never buy ice cream again. I made it in my ice cream maker and froze the left overs. I was surprised to see that it froze just like real ice cream and taste just as great. Can't wait to try different flavors with this recipe.

I had never tried cinnamon ice cream before making this recipe. I can't even believe how creamy and delectable it turned out- way better than expected. I served it with my own apple crisp recipe. A rich taste though, so you definitely need to eat it in small amounts or to complement another dessert. Now a part of my ice cream favorites collection!!

The ice-cream was wonderful!!! I didn't have half-half so I used 3/4 c of skim milk and 3/4 c of heavy cream. It was awesome. It tastes like an apple pie!

This was yummy, and well received by the family members who gathered for a small Father's Day party. Thanks to the other reviewers, I doubled the batch -- so glad I did! There were seven adults; we served it with cookies and very little was left. A single batch would not have been enough. Definitely on the sweet side -- I used just over 1.5 c of sugar (in the double batch) and it was plenty sweet. Freezes well, stays pretty creamy and scoops nicely the next day.

This is delicious, especially served with a warm apple cake or spice cake. I changed nothing in the recipe and would definitely make it again.

Awesome! I will definitely make it again.

OUTSTANDING! I doubled this recipe because I have a large family. It was a hit with young and old alike. Creamy and great cinnamon flavor. I doubled vanilla - but that was the only thing I did differently. I will definitely make this one again!

I just made this ice cream and just tasted it too. The texture is creamy but oh boy is it sickeningly sweet! And I used full raw sugar (which is usually less sweet on its own) and about 10% less than what the recipe called for. I am sorry to rain on the recipe, it is actually easy to make which motivates me to make another batch minus about 30 - 40% sugar. Thanks for an otherwise great recipe!

this was good, but not any more exceptional than other ice cream recipes.

This was a delightfully different taste treat. We didn't have the ice cream maker and made it easily according to the directions and it came out perfect. It was ready in same time. Thanks Elizabeth.

i ended up tweaking this recipe a bit with some condensed milk since I ran out of heavy cream. It came out extra creamy and delicious.

I followed the recipe exactly. My initial "taste during preparation" was really tasty ...... but after it was frozen it had TOO MUCH CINNAMON!!! If I were to make this again I would double everything else except the cinnamon. The original recipe only made a small amount about a pint).

I made this to go with a carrot cake and it was absolutely amazing. Instead of using 2 whole eggs, I used 3 egg yolks, and I had a cinnamon stick to so I put that in while the custard was over a double broiler. This was the first time I went through the effort of making custard style ice cream... definitely worth it.

This was good. A little too creamy for me. Cinnamon flavor was good!

my first time making ice cream and I chose this recipe. It came out great! I must confess I did change it.... I added an extra 1/2 teaspoon of cinnamon, ( I love cinnamon!), and I also thew in some red hot candies.... It turned out fabulous.... thanks for the great recipe.... Mike

I REALLY LIKED THE RECIPE IT WAS VERY GOOD

This Ice Cream rocks. It is the best I have ever made. It doesn't even have the taste of homeade ice cream- it was nice and creamy rather than icey. Wish I would of made more! A Must Make

The custard was very good, however i could not get mine to freeze the way i like it. I like hard Hagen Daaz-like ice cream. I left it in the ice cream make for a little over an hour. I also left it in my freezer for a few more hours. It was still very loose.

Very rich, creamy, and and delicious. I only used 1/2 teaspoon cinnamon because I was adding crushed Skor bars, and I added a little more half-and-half. Served with Pecan Sour Cream Pound Cake, from this website.

Great! This was a big hit at Thanksgiving.

Excellent! I did not make any changes and it turned out great!

Very good recipe, next time I would use about 3/4 of the amount of cinnamon, it had just a little too much kick to it (although I was using fresh ground cinnamon, maybe the pre-packaged kind would make it a little more mellow).