Cinnamon Ice Cream

Cinnamon is not just a spice, it is much more. It is also used for medicinal purposes, but what is important for us - it is excellent in ice cream!

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 250 ml Milk, whole milk

  • 250 ml Sweet cream

  • 1 pod Vanilla, extract, natural

  • 1 pod Spices, cinnamon, ground

  • 1 spoon Spices, cinnamon, ground

  • 3 pieces Egg, egg yolk, fresh

  • 100 g Sugar, white

Steps

  1. Pour the milk into a saucepan and heat it slowly, but be careful not to let it boil. Add the vanilla bean and cinnamon stick to the milk and let it simmer on low heat for 20 minutes without boiling.

  2. In a bowl, whisk the egg yolks and sugar until frothy. Remove the vanilla and cinnamon from the milk, cut the vanilla bean in half with a knife, and scrape out the seeds with the tip of the knife, returning them to the milk. Cool the milk, strain if desired, then slowly pour it into the egg yolks. Add ground cinnamon, mix everything together, and pour it back into the saucepan. Cook until the mixture thickens - but be careful, it must not boil again! When a thick foam forms on the spoon while stirring, it is time to remove the saucepan from the heat. Let the mixture cool well, then stir in the cream. Pour the entire mixture into the ice cream maker and follow the manufacturer's instructions.

  3. Transfer the prepared ice cream from the machine's container into containers with lids and freeze the ice cream in the freezer.

Nutrition Information (Per 100g)

  • Calories: 295.71 kcal
  • Fat: 15.95 g
    • Saturated Fat: 4.91 g
  • Carbohydrates: 22.09 g
    • Sugars: 1.23 g
  • Protein: 8.59 g
  • Fiber: 11.04 g

Advice

If we do not have an ice cream maker, place the mixture in the freezer just long enough for it to slightly thicken but not freeze. It is best to pour the mixture into flat metal containers that conduct heat best. Store the ice cream in the freezer in well-sealed containers to prevent it from absorbing other odors. Fill the ice cream makers container only two-thirds full, as the mixture will expand during freezing. The mixing time in the machine depends on the quantity, additives, and temperature of the mixture. Ice cream that has been in the freezer for more than 12 hours should be placed in the refrigerator for 30 - 60 minutes before use.