Cinnamon Ice Cream

Cinnamon Ice Cream

316 Reviews 6 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    1 h 50 m
Recipe by  Elizabeth

“This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!”

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Adjust Servings

Original recipe yields 4 cups



  1. In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
  2. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

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Reviews (316)

Rate This Recipe


Fantastic! Cream usually comes in pint containers, so you can use 1 C cream with 1/2 C milk instead of the 1.5 C half-and-half. Use egg yolks instead of whole eggs if you want it slightly richer (although this recipe is almost perfect as is). Even after hardening in the freezer it was still relatively easy to scoop...The reason is that fats (inc. egg yolks) and sugar don't freeze, so don't back off too much on the sugar (or cream) if you plan on freezing it to serve later.



Rich and creamy. Great mouth feel. Tastes like a Snickerdoodle.



Wonderful! First time used 1 cup sugar and found it slightly too sweet. Made again with 3/4 cup sugar and it was perfect. Paired it with chewy oatmeal cookies to make outstanding ice cream sandwiches.

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Amount Per Serving (8 total)

  • Calories
  • 279 cal
  • 14%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 28.4 g
  • 9%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 110 mg
  • 37%
  • Sodium
  • 48 mg
  • 2%

Based on a 2,000 calorie diet



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Peach Ice Cream


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Vanilla Ice Cream