Cinnamon Ice Cream

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Well, as the memes have said, the 500 days of January have come to an end. We head to February, the month of love, chocolate, date nights, pancakes, Mardi Gras, and ice cream. That’s right, ice cream. Today is the National Eat Ice Cream for Breakfast Day. I kinda love that a friend on insta asked if I made it up. First, I just want to say, I would totally make this up, and second, the only food holiday I lay claim to is the day after your birthday is National Eat Leftover Birthday Cake for Breakfast – thirty nine years strong on that one.

I didn’t really want an ice cream sundae for breakfast – that did seem a bit extreme, but ice cream on French Toast with sausage sounded pretty good. Enter cinnamon.


Cinnamon Ice Cream

Great for breakfast and dessert. 

  • Author: a chef’s wife
  • Prep Time: 12 hours +
  • Cook Time: 45 mins active
  • Total Time: 12hrs 45 mins
  • Yield: 1.5 quarts 1x


2 c heavy cream
2 c milk
1 c sugar, divided
2 large cinnamon sticks, or 4 small cinnamon sticks
1/2 vanilla bean, split and seed scraped out
6 egg yolks
pinch of salt
1/4 tsp ground cinnamon
1/4 tsp vanilla extract


In a medium sauce pot, on high heat, scald the milk, cream, cinnamon sticks, vanilla bean, and 1/2 c sugar. 
Remove from heat, and let sit for thirty minutes.
Combine the egg yolks, and 1/2 c sugar. Beat with a whisk, it should have a creamy texture. 
After thirty minutes, add one ladle full of cream to the eggs, stirring constantly. This is called tempering. Even though the cream mixture has cooled some while sitting, you don’t want to risk scrambling your egg yolks. 
Return the pot to the stove top, and on medium heat, stir constantly, but not rigorously with a wooden spoon for up to ten minutes. I generally say five, but bringing the cream back to temp can take a bit longer. There will be a split second that you go from stirring cream to stirring custard. When you can run your finger thru the mixture on the back of the spoon and it doesn’t drip, remove from the stove top. 
Using a fine mesh strainer, strain the custard. (I strain right into the class container I am going to cool it in in the fridge.) Add the ground cinnamon, vanilla extract and pinch of salt. 

Ice cream custard must cool completely before using any home ice cream maker. If you need to freeze your container over night, pop it in the freezer now. Custard should be cooled for at least four hours. 

Once your custard has cooled completely, follow the directions of your ice cream maker. Once ready to go, set in the freezer for four hours. 


Homemade ice cream takes time. From start to finish you need about 12 hours (but it’s really fair to say 24 hours). My best advice, plan accordingly, and be patient. 

Keywords: ice cream, cinnamon

This is ice cream maker I have used the last three years, and it has served me well.

I store the ice cream in SUMO ice cream containers.