by Amy Bradley
It’s getting warm here in the ‘burgh, so what better way to cool down than some homemade ice cream. I got the ice cream maker attachment for my KitchenAid stand mixer a few months ago and it’s been fun figuring out how to make our own, unique ice cream flavors. This time, I went with Mike’s favorite – cinnamon!
This ice cream is extra creamy, thanks to a custard-style base. It requires egg yolks and stove-top heat to achieve the right consistency. I always have some trouble with separating eggs. One thing you can try if you struggle with the same is to gently crack the eggs into a bowl, then use a large tablespoon to extract the whole yolks.
To take this ice cream to a new level I decided to add some crunch. I was inspired by the delicious Cinnamon Crunch Bagels from Panera. Adding the crunchy cinnamon-sugar bits does require you to turn on the oven briefly. If you’re looking to avoid that and truly have a no-bake dessert, you can omit them and add a little extra cinnamon to the ice cream mixture instead.
I know my hubby loved this, so I hope you do, too!
Cinnamon Crunch Ice Cream Recipe
Yield: about 2 quarts
Ice cream base
- 2 cups whole milk
- 8 large egg yolks
- 1 cup granulated sugar
- 3 cups heavy cream
- 2 tsp vanilla
- 3 tsp cinnamon
- Pinch of salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 5 tbsp butter, melted
- Heat whole milk in a medium saucepan over medium heat, stirring constantly until hot – but do not boil it. Remove from heat and set aside.
- In the bowl of your stand mixer, whisk the egg yolks and 1 cup sugar on low speed until combined.
- While the mixer is on low speed, slowly pour in the warmed milk. You might need a pouring spout or funnel to help with this step. Continue whisking until thickened, about 1 or 2 minutes.
- Pour the mixture back into the saucepan and put over medium heat, stirring constantly until bubbles begin to form along the edges – for me, this took 3 to 5 minutes or so.
- Pour this into a large mixing bowl or plastic storage bowl, then add the cream, vanilla, cinnamon and salt. Whisk together for about a minute or so, until the cinnamon looks well dispersed.
- Cover the bowl and chill in the refrigerator for 8 hours (or until it is completely cold).
- At least an hour before you want to start churning the ice cream, make the crunch mixture. Preheat the oven to 350°F and line a baking sheet with a silicon baking mat.
- Combine the sugar, brown sugar, cinnamon and melted butter in a bowl. Use a rubber spatula to spread the mixture on the silicon mat. It should be pretty thin.
- Bake for 15 minutes. Let cool completely on the baking sheet, on a wire rack. There may be a little butter pooled – if so, just soak it up gently with a paper towel. Once it is fully cooled down, use a spoon to break it up into small pieces.
- Make the ice cream using your chilled batter, following the instructions for your ice cream maker. Churn until it is about at the soft serve ice cream consistency.
- Spoon a layer of ice cream into a freezer-safe bowl (I used the same bowl from chilling the batter), then sprinkle a layer of cinnamon crunch pieces on top. Repeat until all ice cream is stored. Use a spatula to gently swirl through the ice cream to mix up the crunch pieces.
- Cover tightly and freeze for at least 4 to 6 hours before serving. You can store extra cinnamon-sugar crunch pieces in a freezer bag for later use, if you wish.
Did you try this recipe? Share your creations on social media by using the hashtag #sweetandsavorycouple!
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