Cinnamon Ice Cream with Cinnamon Crisps
This cinnamon ice cream recipe is a spice-laced dessert - cool, creamy and layered with crunch.
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Ingredients
Method
1. For the cinnamon ice cream: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine and allow to warm. Next, add the vanilla extract and cinnamon sticks. Stir the mixture around and heat it up until it's hot but not boiling.
2. Add the egg yolks to a medium bowl and whisk them vigorously until slightly lighter in color, about 2 minutes.
3. Remove the cinnamon sticks from the half-and-half mixture and discard. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the pan.
4. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the pan with the half-and-half mixture, stirring with a spoon. Stir and cook it until the mixture is thick and coating the spoon, for 2 minutes or so.
5. Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy. Add the heavy cream to the bowl and stir to combine. Finally, whisk in the ground cinnamon, and then cover the bowl and refrigerate until completely cool.
6. Pour the cooled mixture into an ice cream maker and process according to your machine's instructions. When it's finished churning, it will still be in the soft-serve stage. Transfer the mixture to a freezer container and place in the freezer until it's frozen firm, for several hours.
For the Cinnamon Crisps:
7. Preheat the oven to 200°C.
8. Combine the sugar and cinnamon in a small bowl. Place the tortillas on a baking sheet and brush both sides with the butter. Sprinkle both sides of the tortillas generously with the cinnamon-sugar mixture.
9. Bake until golden brown and crisp, about 15 minutes, and then allow them to cool to room temperature. Break into large pieces and set aside.
10. Serve the ice cream with the cinnamon crisps.
A sultry spicy ice cream dream!
If you’re after a frozen dessert with a twist, this is one of those cinnamon ice cream dishes that hits the spicy spot! This incredible cinnamon ice cream recipe from the Pioneer Woman Ree Drummond, is rich, velvety and gently spiced.
The magic of this cinnamon ice cream recipe starts with the ice cream base. Single cream (listed as half-and-half in the list above), sugar, and vanilla extract are gently infused with cinnamon sticks. Egg yolks bring that classic custard richness, while double cream (called heavy cream) adds luxury. A final sprinkle of ground cinnamon deepens the spice, giving every scoop that signature sweet heat.
But it’s the cinnamon crisps that really take this dessert to the next level. Flour tortillas are brushed with melted butter, dusted with sugar and ground cinnamon, then baked until crisp and golden - snappy, sweet, and perfect for scooping or crumbling over the top. The best bit is the unbelievable smell from the oven as they cook! It’s a simple scrumptious showstopper, and one of the best cinnamon ice cream dishes you’ll ever make!
If you’re looking for delicious cinnamon ice cream ideas, this scrumptious dessert goes perfectly with poached or grilled summer fruit, a drizzle of caramel sauce, or even alongside a warm slice of apple pie. And if you’re feeling creative, there’s plenty of room to riff on the flavours. Add a pinch of nutmeg, swirl through a ribbon of dulce de leche, or drop in a splash of rum or bourbon for a grown-up edge. However you serve it, this cinnamon ice cream recipe is a cool classic with a spicy, crunchy twist.
