great! used 1 cup 1% and the rest cream as that is what I had on hand. slightly more than 3/4 cup sugar (of which 1/2 cup was splenda) and only 1/4 tsp of cinnamon, 1 tsp vanilla and 1 vanilla bean. I wanted vanilla ice cream and this is smooth, creamy and excellent. cooking the eggs/cream was not as time consuming as I thought it would be, well worth the trouble, thanks!!!
This was AMAZING! I agree with another reviewer that it does taste just like a snickerdoodle. This did not thicken in the ice cream maker like I am used to with other ice creams, but it did thicken in the freezer after 24 hours. Also, this only made 1 qt. Next time I will double the recipe, as I have a 2 qt ice cream maker.
This recipe is definitely a keeper! The flavors balance out very well. The instructions for tempering the eggs were easy to follow, and the resulting ice cream was smooth and creamy. Unlike other ice cream recipes I've used, this one was more easily scoopable even after hardening off in my freezer overnight. Nice on its own, or with carrot cake, apple pie, apple crumble/cobbler, etc.
This is wonderfuly creamy ice cream that works every time I make it, it is now the most requested ice cream for our family get togethers.
I used whole milk instead of half and half because it was what I had on hand. It is delicious!
A fabulous recipe! My son begs me to make this for him. I have even modified it by leaving out the cinnamon and adding other ingredients such as Oreos. Perfect every time!
This recipe was fine; the consistency was perfect. I've made it twice so far, and both times, I've thought that its flavor was fine. However, it has an after-taste to it, and it's pretty heavy. Of all the recipes I've used with my ice cream maker, this is the least spectacular.
Tastes wonderfully cinnamonny. Very refresing during the hot summmer. I made a double batch, churned it, then popped it in the freezer for a few hours and it froze up great.
We just made this over the 4th of July weekend. WOW. The custard was so thick, and the ice cream turned out just like the pros - no ice crystals at all. I did think it was a little too sweet, but my family loved it. We tripled the recipe, and then cut it into 2 batches - just right for our 1 1/2 qt freezer. I will try using this recipe as my base with other ingredients. Thanks!!
This was delicious! The texture was wonderful, very easy to make. We recently got an ice cream maker and have been trying many recipes, and the texture on this one is a keeper, I wil adapt many recipes to be like this.
Very good! I tripled the recipe for my 6 quart ice cream maker. Then when it's time to put it in the freezer I scoop it into about 15 of those little Gladware containers which makes a perfect single serving of ice cream. Nice creamy texture and would be great with pie!
What a great recipe for cinnamon ice cream. I followed the recipe exactly and it came out perfect! I served it with snickerdoodle cookies and everyone raved! One thing that the recipe says is to "cool" the mixture. I put mine in the refrigerator for about 3 hours and it turned out great.
Really yummy. I used only 3/4 cup sugar and 1 1/2 teaspoons cinnamon (Penzey's). The ice cream was very rich with an almost too intense flavor. Might try just one teaspoon cinnamon next time for a more delicate ice cream. I think it would pair well with another scoop of a different flavor--chocolate, coffee, or peach.
This recipe was extremely easy. I have never had cinnamon ice cream before and since this had the highest number of reviews with the highest number of 5 stars, I thought I'd try it. Unfortunately, it was absolutely delicious and I ended up eating the entire small batch in one sitting as soon as it was done. It was just phenomenal!!! Reminds me of sticky toffee pudding by Haagen Daaz. I will definitely make this again, and again, and again!
Awesome, is the only word to describe this ice cream! So rich, creamy and decadent! I wasn't sure about cinnamon flavored ice cream, but it was incredible. I doubled it for my 4 qt ice cream maker and it still could have held more and believe me, you and everyone else who tastes it, will want more!
I made this last night and exactly as the recipe directed...it is the best ice cream and flavor i have ever eaten..only thing i will do next time is quadrouple the recipe as it made very little...It is awesome
This ice cream is absolutely delicious! We especially like to put a scoop of it in hot chocolate.
Very good rich ice cream. Easy as well. I reduced the sugar a bit since I was planning on serving with a peach/blueberry cobbler. It got rave reviews but it is so rich that I won't be making it that often as a little goes a looong way!
This is a fabulous ice cream recipe. I made is the first time using 1/2 milk and 1/2 cream, and was amazed at how smooth and creamy it was. I figured i'd found the perfect custard base for ice cream, so this time made the custard base, then flavoured it with melted chocolate, instead of the cinnamon. I can see a whole new world of ice cream opening up now i have this perfect ice cream base! thankyou!!
Crazy good! Made exactly as written and it was fabulous! Creamy and wonderfully strong cinnamon flavor.
I'm always so skeptical about ice cream recipes. I mean come on people, who wants to waste expensive ingredients and time? No one. But this cinnamon ice cream recipe was amazing and even my picky little brother loved it! The consistency us creamy and exactly like store bought ice cream. However some suggestions could be to just do a little less cinnamon. My family did say there was a bit too much, but at the end my little bro still loved it. I tossed some pecans at the end of the process... I think I prefer spiced or sweetened pecans a bit more. Otherwise I think this recipe is very safe to use, and delicious! Carry on and make some ice cream ??
This ice cream is extremely rich! We didn't find the taste too cinnamony, but we did think it was a bit too sweet. However, paired with a tart apple dessert, It's going to taste divine. With all that being siad, I would absolutely make this again.
This was very good. As others have mentioned, this custard base would be great for a lot of different flavors. Why not 5 stars? I simply am not a big fan of the cinnamon flavor in Ice Cream, nothing more. The recipe itself is very good though, no modifications needed.
Only had 3/4 C of heavy cream left and no half & half, so I used 3% milk for the balance of the liquid. Obviously, wasn't reading the recipe too closely and cooked the cinnamon & vanilla with the milk and cream. And it still came out amazing! Good recipe. Thanks!
I've made it several times and it has turned out perfectly each time! I especially love that it doesn't have a heavy or greasy mouth feel when eating. Thanks for a great recipe!
I wasn't sure what to expect, but I really liked the flavor. I wouldn't change the recipe a bit, but I do what to experiment with add-ins. Sugar cookies, perhaps.
I really wish I would've doubled this recipe b/c it was that good! My husband is a huge fan of the cinnamon ice cream at Maggie Moo's so I decided to make this at home with my ice cream maker attachment for my Kitchen Aid. I decreased the sugar to slightly less than a cup and used two egg yolks instead of the whole eggs. I mixed in crushed Butterfinger pieces. So yummy!
Wow!! I made this for my husband using my ice cream maker attachement for the kitchenaid mixer. It was so good! It was extremely creamy, more like a frozen custard. I served it over a home made apple pie, and the ensemble was to die for. We couldn't eat all of it, so I froze the rest in a large tupperware. Unlike other home made ice cream recipes I've tried that get freezerburned or lose their texture after a day in the freezer, this one got even better!! Yum! This recipe is a keeper for sure.
Very delicious, but a little sweet, next time I`ll reduce sugar. I used only heavy cream.
You don't need an Ice cream maker to make this! My ice cream maker broke down 30min into the stirring/freezing process. All I did was put it into the freezer, and stirred it manually every 30-45mins till it was thick. Making it took longer than I thought to get the cream boiling, but worth it...definitely go slow when adding the boiled cream into the eggs (you don't want to make scrabbled eggs). I added 1/4 tsp of pumpkin spice and 1 3/4tsp of the cinnamon, but my husband can't taste it so next time I'll add 1/2tsp. of the spice, and keep adding till we can taste it (and subtract out the cinnamon accordingly). This is a very creamy ice cream, similar to Gelato. I also wish it wasn't so expensive, the 4cups of ice cream costs more than buying a gallon, but of course, the 4cups homemade tastes better.
This was the best ice cream i have ever made in my life!!! I didn't have to change anything, the results were a smooth, creamy, lovely tasting ice cream! It was gone within one day!
Wow this was delicious!!! Super creamy and rich at first but becomes better the next day. I also made oatmeal cookies and broke them up and mixed them into the ice cream.
I served this over Barefoot Contessa's pear, apple and cranberry crisp for a dinner party on Friday, and it was outstanding! One of my guests was a local (Baltimore) celebrity chef, and he said - stressing his sincerity - that this was the best ice cream he had eaten in 20 years. I'm floating on clouds having received that high a compliment from him! I altered the recipe slightly simply because I had to use what I had on hand. Instead of 1-1/2 cups half-and-half, I used 1 cup heavy cream and 1/2 cup skim milk. Absolutely delicious, and a perfect complement to so many winter desserts.
Absolutely perfect. I think I did mess up somewhere though. After reading all the other reviews I noticed people saying it was too sweet.....well mine wasn't sweet enough. To make it a little sweeter; after we scooped it into our bowls we added a couple spoonfuls of cool whip....that really made it taste fantastic. Thank you so much for a "keeper" recipe.
Very yummy-didn't even have a chance to freeze before the poker guys drank it from glasses! I did use 1/2 the amount of cinnamon as I was afraid it might be overpowering.
I have not tried the recipe however; I was looking for a recipe that was similar to Ray's Cinnamon Ice cream. So excited you posted this. I will be making it for sure. Thanks. :)
I made a couple changes - I used egg substitute and used cinnamon extract, this way I didn't have to cook it first. Blended it in a blender, chilled then poured in my ice cream maker - turned out great. It's really hard to find cinnamon ice cream in the stores here so it's nice to be able to make it myself.
This is a great cinnamon ice cream recipe. Every year for Thanksgiving I make apple pie and pumpkin pie. This year I thought I would try the ice cream with it. Everyone loved it. My brother-in-law and neice went gah-gah for it. Thanks for the great recipe!!!
Amazing!!! So creamy, I followed the recipe exactly. You can add so many different stir-ins to this. Will make this again!
I loved how creamy and thick it was. My son and I like the cinnamon flavor, but it wasn't a hit with others in my family. I have taken the recipe and not put in the cinnamon and used it for vanilla ice cream and with that added 2 Dove chocolate bars when I took it off the stove for chocolate ice cream. So good! Uses less cream too, which is more expensive than half and half.
Loved this!! Save yourself the heating step and grab some pasteurized eggs. That way no scrambled eggs. I always make ice cream with the whole egg as well not just the yolks. So easy- throw it in an ice cream maker and your good. This ice cream is awesome on top of pumpkin pie. Nice recipe- thanks for sharing.
It came out nicely and was easy to make. My family likes it, but personally I don't care for how rich it tastes. I think it'd go great with apple pie or something similar, but on its own I thought it was too much cinnamon. To fix this I added a chocolate swirl to it before freezing. I will definitely make this again closer to the holidays.
I tried this recipe for a family cookout and everyone loved it! I followed the recipe exactly and it turned out perfect. (It is wondeful with a slice of apple pie!) This is a keeper. Thanks for sharing!
I USE THIS RECIPE NOW FOR MY BASE RECIPE TO MAKE SO MANY DIFFERENT FLAVORS. I ADDED PEANUT BUTTER AND REESES PEANUT BUTTER CUPS IN ONE RECIPE. I HAVE MADE BUTTERFINGER AND TOFFEE. THE BANANA AND STRAWBERRY IS REALLY GOOD. YOU JUST CAN'T HARDLY GO WRONG WITH THIS RECEIPE. I DOUBLE THE RECEIPT AND THEN ADD EXTRA HALF AND HALF & CREAM WHEN I POUR IT INTO THE FREEZER CONTAINER. I FREEZE THE ICE CREAM FIRST AND THEN DIVIDE IT INTO TWO PARTS AND ADD WHATEVER CANDY ETC TO ONE BATH AND LEAVE THE OTHER AS PLAIN VANILLA. THIS IS FANTASTIC ICE-CREAM. SO CREAMY RICH AND EASY. IT ALSO FREEZES GREAT. MY WHOLE FAMILY LOVES IT!!
Yum. This is very rich and creamy. I served this with poached pears to guests and everyone raved. Next time I might reduce the sugar slightly but there will definitely be a next time!
This is my third attempt at making homemade ice cream and my husband has declared this batch as "dangerous"....we quickly polished it off. We are not huge fans of ground cinnamon and I was worried about the typical thickness of cinnamon. The cooking process nicely blends the cinnamon, leaving a smooth and subtle flavor. As I do not have an ice cream maker, I made it by hand.
Great taste! I was disappointed in the quantity. I recommend doubling the recipe. This was only the 2nd ice cream recipe I made with my new Kitchen Aid ice cream bowl attachment for my mixer, which incidentally works GREAT! (I got the attachment for $50 at kohls.com)! I should have realized I was not using as much cream,etc. as I did in my first endeavor. Next time I'll know to double!
Wow this is really thick and creamy! Has a great cinnamon taste to it! Definitely would make a day before you want to eat it. Mine took all night to freeze!
Very nice texture and flavour. I did change it a bit: I used soy cream instead of dairy, added some instant coffee and a couple of shakes of cayenne to go with some Mexican chocolate cupcakes. Delicious!
Incredible. Every time I make it, I get rave reviews. Outrageously decadent, but worth every calorie.
I like a little bit of ice crystal texture in my ice cream, not this heavy, creamy, too smooth texture. This helps me to eliminate ice cream recipes similar to this one. Thanks anyway.
This is a fantastic recipe, so good a la mode with any warm apple dessert. Things to consider for next time I make it (definitely a repeat!): I would take out about 1/4 cup of sugar but I think all ice cream recipes tend to be on the sweet side and I used fat free half and half because it was all I had and you can't tell still soooo creamy! Love this recipe, it's a great way for ice cream to be a fall dessert.
Great Recipie, tasted almost like a snickerdoodle!! VERY good, my husband thought it was too cinnamony but I thought it was perfect!!!
I made this ice cream with my sons using the coffee can method it was perfect. I also took out the cinnamon and used a cocoa and mashed strawberries.
I have been wanting an ice cream maker for years and finally found a good deal recently I couldn't pass up. I have tried a couple different ice cream recipes but have been disappointed. They have turned out with ice crystals and were not very creamy. Not this recipe. This recipe was smooth, creamy, and the consistency was just what I was looking for. Yes, it is very rich as other reviewers have mentioned, but yummy nonetheless. I think the heavy cream and half and half mixture is what makes it so smooth and creamy. The other recipes I have used called for regular milk. When making this, be extra careful pouring the warm mixture into the eggs. Even though I poured the mixture slowly and was beating til the cows came home, I noticed very small bits of cooked eggs in mine - not so much though because hubby didn’t notice. So be extra careful with that step. Just wish it would have made more because it sure didn’t last long! Now I am trying to figure out how to make this into different flavors of ice cream! Thanks for the delicious recipe.
This was a really smooth and creamy ice cream. The cinnamon flavor was a little too strong for my family, but that is easily adjusted according to taste. This makes a very small amount, which is great if you're preparing it for one or two people. If you're making it for four or more, be sure to double the recipe so that everyone can come back for another bowl! I agree that this would be fabulous with warm apple pie, apple cobbler, or apple crisp. I'll omit the cinnamon and use this recipe as a base in the future.
Since getting my ice cream maker, I've made many a flavor. This is among the top three I've made. So far, it seems to have a diverse following, from as young as three years old, to adults as well.
I made two batches of this. The first batch was the standard recipe. The second batch, I used 3 egg yolks (eliminated the whites) and used apple pie spice in place of cinnamon (I'd used all the cinnamon I had in the first batch!). I also folded in some chopped pecans. This stuff was really amazing! It goes super well with Grandma Ople's apple pie from this site - the pie doesn't have cinnamon, and the ice cream compliments the pie PERFECTLY!
Nice work! This one is a winner! I made this as recommended in the recipe except I ground up fresh cinnimon sitcks and used 3 teaspoons instead of 2. The result was an outstanding ice cream that my family loves! Thanks and keep them coming.
This is my favorite ice cream recipe. It is so good. Whenever I tell people about it they are a little skeptical, but then they try it and are hooked. In fact it is such a good recipe, that I now use it as my vanilla base recipe (omitting the cinnamon) to turn into other flavors. It's really good in the fall with apple pie.
Really delicious! The entire family loved it. Super creamy and rich. A little goes a long way.
So good! I didn't even use an ice cream maker. I just found instructions on the internet of how to make ice cream without a machine, which there is more than one method out there. The only thing I changed was I used only 1/2 tsp of cinnamon and that is just because of taste preference. My husband does not like a lot of cinnamon. It turned out creamy and yummy!
Wow! This ice cream is phenomenal! I first made it for Thanksgiving to have with apple pie. I was a little worried because I just received a little Krups Ice Cream maker for my birthday and had never "tempered" eggs before, but the instructions for this recipe are very easy to follow, even for a novice like me. I love all things cinnamon, so the only thing I changed in the recipe was that I added a bunch more cinnamon to it. I just made it for the second time today and added some chopped Hershey's cinnamon chips in it. The more cinnamon, the better! But this ice cream was a big hit for Thanksgiving and is so rich and creamy. Definitely five stars!
The contributer was spot on about this being just like the cinnamon ice cream at Rays. I followed the recipe exactly, and wouldn't change a thing.
This was phenomenal! I took the advice of some other reviewers and cut back on the sugar (used somewhere between 3/4 of a cup and one cup). I also let the custard cool in the fridge overnight with a few cinnamon sticks thrown in. I fished out the sticks the next morning (before using the ice cream maker). DELICIOUS. It was excellent by itself, but I served it over warm gingerbread. Swoon! One negative: it doesn't make a whole lot of ice cream. Another positive: it doesn't make a whole lot of ice cream. If I'd had any leftovers after my guests departed tonight, I probably would have eaten them all in one sitting. Still - next time I'll double the recipe. I think there will be plenty of room in my 2-quart maker. I will definitely be making this again.
This is a delicious ice cream. As DPINKUS suggested, I used a pint of heavy cream and 1/2 C. of milk (skim) since that is what I had on hand. I did not alter the amount of cinnamon from what was in the original recipe. I let the mixture chill in my fridge overnight. I used my Kitchen Aid ice cream maker attachment to make the ice cream. The texture is great. It is very soft for scooping and I will be making this one again, for sure.
WOW,WOW,what a fantastic ice cream !!! Creamy, heavy, smooth. Full of calories, and fat...just the way ice cream should be. This is a keeper.
It was fantastic, I didn't allow enough time to completely harden as we were on a time crunch. Will definitely do again
A beautiful recipe! Another reviewer called it a Snickerdoodle made into ice cream . . . indeed! So here's what I had to change. I didn't have half and half, so I used whole milk. Also, I used 3/4 cup of Spenda rather than sugar. Couldn't help but think that if there was a difference, lord knows I couldn't tell. Oh, and I used Veitnamese cinnamon (sp?) . . . it has a bolder flavor profile, and really holds up well in this recipe. Thank you!
This makes a deliciously smooth and creamy ice cream! The recipe calls for 2 and 1/2 cups of mixed cream products. Instead of 1 1/2 cup of half and half I used 2 cups. For the heavy cream, I substituted a half cup of 1% milk to bring the total amount of liquid to the required 2 and 1/2 cups. I saved a few calories and fat grams and still ended up with the creamiest home made ice cream ever. I love cinnamon, but felt that 1 teaspoon was plenty. This is so rich that a little really does go a long way. Think I'll try it tomorrow over some fresh sliced peaches.
This was spectacular! I expected it to be much more rich than it was, though. Next time we will serve it with homemade, cinnamon sugared tortilla chips.
I chose this as the first recipe in my new tiny little ice cream maker. Very easy instructions, kept in fridge overnight, churned it the next night. then placed in freezer container. excellent. i just passed it out at work and everyone called me Martha Stewart! I will definitely make this again. and luckily i still have some in my freezer at home since everyone at worked gobbled up what i brought :))
This ice cream was wonderful...for extra flavor, I added whole cinnamon stix too!
This is awesome! The only thing I did different was added a vanilla bean to the sugar and half and half during the cooking process....otherwise this was a huge hit at Thanksgiving!
Had it with apple pie. We thought this was just so-so. Won't be making again. Sorry.
This ice cream tastes good but was not what I was looking for. Some ice cream parlors around San Diego have cinnamon ice cream which I was trying to make but his recipe was WAY too creamy for my liking. The flavor was great but texture was too thick and creamy. I will not make again.
My family went nuts over this recipe! Turned out great. I did reduce the sugar, and I'm glad I did. It froze without any issues. Delicious
I grated a cinnamon stick instead of using pre-ground. I also used dry ice to freeze it. This recipe was delicious! I had several friends over and they all raved about it.
Very good and Very rich! I also added some chopped baked apples after it came out of the ice cream freezer. Next time I will add oatmeal or sugar cookie crumbles or just have the baked apples on the side with the cookies.
