A smooth and delicious cinnamon ice cream is today’s fresh and sweet proposal to enjoy as a dessert after lunch or dinner. Cinnamon has long been used as a spice, especially in the preparation of sweet dishes, although it also adds an exotic touch to certain recipes, giving them a unique flavor and color. This cinnamon ice cream is very easy to prepare, and the heavy cream is responsible for giving it an incredibly smooth...
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Place the whole milk and sugar in a saucepan. Heat over low heat, and once it begins to boil, remove it from the heat.
Add the beaten eggs and whisk vigorously until the mixture is smooth. Then, add the fresh heavy cream.
Cook over low heat, stirring constantly, until the mixture starts to thicken and coats the back of a spoon.
Remove from the heat, add the ground cinnamon and vanilla extract, mix well, and let it cool.
Once cooled, pour the mixture into ice cube trays and place them in the freezer for one hour. Remove, beat the mixture, and return it to the freezer until ready to serve.
Ensure you stir constantly while cooking to prevent the mixture from curdling.
For a smoother texture, you can use an ice cream maker instead of freezing in trays.
Sprinkle a little extra cinnamon on top before serving for added flavor and presentation.
Can I use a different type of milk?
Yes, you can use alternatives like almond milk or oat milk, but the texture may vary slightly.
Do I need an ice cream maker for this recipe?
No, this recipe can be made without an ice cream maker by freezing and beating the mixture as instructed.
How long should I freeze the ice cream?
Freeze the mixture for at least one hour initially, then beat it and freeze again until firm, which may take several hours.
Can I add other spices or flavors?
Yes, you can experiment with spices like nutmeg or cardamom, or add chocolate chips or nuts for extra texture.
How do I prevent ice crystals from forming?
Using heavy cream helps prevent crystallization, and beating the mixture during freezing ensures a smoother texture.
