This cinnamon ice cream has been a long time coming. The kids and I have been asking Josh to make cinnamon ice cream ever since we moved out here to Arizona. Homemade cinnamon ice cream is just calling for apple pie, so of course, we made some apple pie too!

When we lived in San Diego, one of our favorite weekend day trips was to drive into the mountains. Not only is it a very pretty drive, but there is a nice small town named Julian to visit at the end of it. We also liked to visit Ramona and Santa Ysabel on our way up to or back from there.

We would always stop in Julian or Santa Ysabel and eat apple pie (and buy a dozen apple cider donuts too!) before we would head home. It didn’t matter if it was close to lunch, after lunch, or close to dinner. It’s just what we would do. Our favorite place to buy pie was the Julian Pie Company This is where we first discovered how yummy cinnamon ice cream is on apple pie!

Now that we live in Arizona and can’t go to Julian on the weekends like we used to, we’ve had to make our own apple pie (not a bad thing) and this past weekend, Josh made cinnamon ice cream to go with the two apple pies I baked on Saturday.

This ice cream was a big hit with the kids. Our oldest especially gave it high praise when he said it’s probably his favorite ice cream flavor Josh has made. Corran is also a huge fan of apple pie so maybe that’s why he liked it so much.

Those two apple pies? Gone in two days, and the ice cream was gone too!

I don’t think I’ve ever seen cinnamon ice cream at the grocery store, so this is definitely one that we will make again!

I didn’t feel like fiddling with pie crust on Saturday so I just bought a frozen pie crust two-pack from the grocery store and used those. Josh and the boys sliced apples while I was gone and I really didn’t know how many they sliced, but it was enough to fill two pies using this Apple Crumble Pie recipe at Sally’s Baking Addiction. I did everything as in the recipe except I’m not sure how many apples I used and I made two pies instead of one. I’m glad I made two pies because I don’t think one pie would have been enough!

Just to make it even more decadent, let’s drizzle sea salt caramel sauce over our pie and ice cream! Was it delicious? Yes, it was!


AuthorJoshuaCategoryFrozen DessertDifficultyBeginner

Cinnamon Ice Cream

Yields8 Servings

Ingredients:
 2 cups heavy cream
 1 cup milk
 ¾ cup sugar
 2 tsp ground cinnamon
 1 tbsp vanilla extract

Directions:
1

In a bowl, stir together the cream and milk. Add the sugar and ground cinnamon and whisk until the sugar is dissolved and the powdered cinnamon is evenly distributed, 3 to 4 minutes. Make sure to scrape down the sides of the bowl. Test for graininess by tasting a small amount of the liquid; it should feel smooth on the tongue and there should be no sugar visible on the bottom of the bowl when it is stirred or spooned out. Continue whisking, if necessary, to ensure that the texture of the finished ice cream will be smooth. Stir in the vanilla.

Chill the Ice Cream Mixture:
2

Place a piece of plastic wrap directly onto the surface and on top of the bowl. Refrigerate for at least 3 hours or up to 24 hours.

Churn the Ice Cream:
3

Prepare an ice cream maker with at least a 1-quart capacity according to the manufacturer's instructions. Remove the plastic wrap from the cream mixture and bowl. Pour the well-chilled cream mixture into the mixing container of the ice cream maker and freeze according to the manufacturer's instructions. The timing will depend on the type of machine and the temperature of the cream mixture.

Ingredients

Ingredients:
 2 cups heavy cream
 1 cup milk
 ¾ cup sugar
 2 tsp ground cinnamon
 1 tbsp vanilla extract

Directions

Directions:
1

In a bowl, stir together the cream and milk. Add the sugar and ground cinnamon and whisk until the sugar is dissolved and the powdered cinnamon is evenly distributed, 3 to 4 minutes. Make sure to scrape down the sides of the bowl. Test for graininess by tasting a small amount of the liquid; it should feel smooth on the tongue and there should be no sugar visible on the bottom of the bowl when it is stirred or spooned out. Continue whisking, if necessary, to ensure that the texture of the finished ice cream will be smooth. Stir in the vanilla.

Chill the Ice Cream Mixture:
2

Place a piece of plastic wrap directly onto the surface and on top of the bowl. Refrigerate for at least 3 hours or up to 24 hours.

Churn the Ice Cream:
3

Prepare an ice cream maker with at least a 1-quart capacity according to the manufacturer's instructions. Remove the plastic wrap from the cream mixture and bowl. Pour the well-chilled cream mixture into the mixing container of the ice cream maker and freeze according to the manufacturer's instructions. The timing will depend on the type of machine and the temperature of the cream mixture.

Cinnamon Ice Cream

-Lynn


This Post Has 4 Comments

  1. Melinda Bamba

    Can you use coconut milk for the ice cream?

    1. Lynn-Marie

      I’m not sure! If you are still using heavy cream, you probably could. If replacing the milk and cream with coconut milk and coconut cream, there might be a difference in texture. Maybe Josh can give it a try!

  2. A_Boleyn

    Gorgeous ice cream. And perfectly paired with your apple pies.

    1. Lynn-Marie

      Thank you! It was delicious! I look forward to when Josh makes it again

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