Cinnamon Ice Cream

5 reviews, 3.8 star(s). 80% would make again

Ready in 45 minutes

My son found this on the internet because he loved the cinnamon ice cream at one of the Mexican restaurants we used to visit. The original recipe made about a pint, so I adjusted the ingredients for a 5 quart ice cream freezer. If you've never had cinnamon ice cream, you're in for a treat.


3/4 cup Instant milk powder
2 cups Sugar
6 cups Half-and-half cream; 6 cups = 1 quart plus one pint
3 cups milk
6 each Egg yolks
3 tablespoon Cinnamon

Original recipe makes 1



Mix milk powder and 1 cup of sugar in an extra large bowl. Slowly beat in the half and half. Beat until smooth and then add the milk. In a small mixing bowl, beat egg yolks with 1 cup of sugar. Transfer the milk mixture to a large stock pot and heat until almost boiling, stirring often - don't let it come to a boil. Pour the egg mixture into the heated milk mixture and stir well to mix until the sugar is disolved. Let this cool or refrigerate for a few hours before putting in the ice cream freezer. The colder it is, the faster it will freeze. Shortly before the ice cream is frozen (or after about 15 minutes in the ice cream freezer), add the cinnamon.

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Comment or review

This is really good
Thatrandogirl 1y ago

It was quite tasty, I might have made the recipe too low fat.
Marina333 4y ago

I haven't tasted this ice cream but it looks good.
Enacts 4y ago

Yummy yummy in my tummy this is such a treat
Cookiezncream 5y ago

[I posted this recipe.]
Beachbumette 9y ago

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