Ingredients
Ice Cream Base
- 1.5 cups heavy cream
- 1.5 cups whole milk
- ⅔ cups white granulated sugar (can substitute with brown sugar)
- 4 egg yolks
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla bean paste
- ¼ teaspoon salt
Instructions
- Mix Egg Yolks and Spices: Separate the 4 egg yolks and place them in a mixing bowl with the ground cinnamon and vanilla bean paste. Whisk together until fully combined and set aside.
- Heat Milk Mixture: In a medium saucepan, combine the whole milk, heavy cream, sugar, and salt. Whisk over medium heat until the sugar dissolves and the mixture becomes warm but not scalding, then reduce the heat to low.
- Temper the Eggs: Slowly remove about 1 cup of the warm cream mixture and gradually pour it into the bowl with the egg yolks while whisking continuously to prevent curdling.
- Combine Mixtures: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, whisking constantly to ensure even blending.
- Cook Custard Base: Increase heat to medium and cook the mixture, stirring frequently, until it reaches 170°F. Be careful not to overheat beyond this point to avoid curdling.
- Chill the Custard: Remove from heat immediately, pour into a heat-safe container, cover, and refrigerate for at least 4 hours or overnight until completely chilled.
- Churn Ice Cream: Once chilled, stir the custard to smooth it out, then pour it into your ice cream maker. Churn according to the manufacturer’s instructions, typically about 20 minutes, until thick and creamy.
- Serve or Freeze: Enjoy the ice cream immediately as a soft-serve, or transfer it to an airtight container and freeze for a few hours to firm up. Scoop and serve chilled.
Notes
- Using brown sugar instead of white sugar adds a deeper caramel flavor.
- Be careful when tempering the eggs to avoid scrambling.
- Do not exceed 170°F when cooking the custard base to prevent curdling.
- For a stronger cinnamon flavor, you can add a cinnamon stick when heating the milk and remove it before tempering the eggs.
- If you don’t have vanilla bean paste, pure vanilla extract is a good substitute.
- Chilling the custard overnight improves texture and flavor development.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
