Cinnamon Ice Cream II

Cinnamon Ice Cream II

Alexa 0

"A rich custardy ice cream that is loaded with cinnamon. Perfect with peach cobbler, apple pie, or almost any of your favorite cakes."


1 h 20 m servings 237 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a medium bowl, stir together the heavy cream and sour cream. Set aside in a warm place for about an hour to thicken.
  2. In a separate bowl, beat eggs with sugar using an electric mixer until pale. Stir in the milk and cinnamon, and transfer to a saucepan. Bring to a simmer over medium-low heat. Cook, stirring constantly, until thick enough to coat the back of a metal spoon. Stir in the vanilla, and remove from the heat. Set aside to cool.
  3. When the custard has cooled, stir in the sour cream mixture. Freeze in an ice cream maker according to the manufacturer's instructions.
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  1. 8 Ratings


Though I was nervous(I'd never made custard style icecream before), I made this with a peach pie on my daughters first birthday. We all loved it! It was different than the usual vanilla and the ...

It was exactly what I was craving when I wanted to make cinnamon ice cream.

tasted too custardy for me.


I made this cinnamon ice cream to go with the apple pie I had purchased at our local apple orchard, Brooksby Farm. I don't even bother to make apple pie any more because this pie is so good. ...

I made it exactly by the recipe and it was pretty good. This was my first custard-style ice cream. The recipe was really easy to follow.

Followed the recipe to a T and it was too rich for my tastes, but it was good on the side of pecan pie. Not sure if I'd make it again, but next time, I'd use fat-free milk instead of 2% and mayb...