- 1 cup fine sugar
- 4 large egg yolks
- 3/4 cup organic half and half
- 3/4 cup organic whole milk
- 1 1/2 cups organic heavy cream
- 2 tablespoons pure vanilla extract
- 1 tablespoon ground cinnamon
Since 2004 I have enjoyed teaching a culinary camp called Cooking across America for younger children in the summer months. Homemade ice cream is a must in the summer. My family’s favorite ice cream recipe hands down is this Cinnamon Ice Cream!
People of all ages rave about this ice cream and today I’m going to share my recipe with you. Served best right out of the ice cream maker, this delicious ice cream can be eaten alone or with desserts like my blueberry peach crumb cake, apple spice cake, vanilla plum tart, or as a sundae with sugared nuts and caramel sauce! Just use your imagination!
Making ice cream with your family and friends is so very much fun. Below is a recipe that can be used in your ice cream maker, but I will also give instructions for making the ice cream in coffee tins which younger children thoroughly enjoy!
The day before
Be sure to wrap your ice cream maker insert in a plastic grocery bag and place in the freezer overnight.
Combine the sugar and beautiful yellow yolks. Beat to a thick yellow consistency then set aside.
In a saucepan, bring the half and half and milk to a simmer. Do not bring to a boil. Slowly beat the hot mixture into the yolks, beating well. You don’t want scrambled eggs. You are “tempering” your yolks, which means you are slowly bringing them up to temperature.
Return the mixture to the saucepan and simmer a few minutes until it thickens up again. It will be almost like a custard, just not quite as thick. Strain and refrigerate overnight.
The next day, stir in the heavy cream, vanilla and cinnamon. Add to your ice cream maker and run your machine until the ice cream thickens and is the consistency you’d like. It’s best served right out of the machine! I’m salivating ; ) Guess what I’m making tonight?
No ice cream maker? No worries! Try this fun summer activity!
2 coffee cans with resealable lids, one large can and one small.
5 cups ice
1 cup rock salt
Wash the coffee cans thoroughly.
In a bowl mix together the sugar, egg yolks, half and half, milk, heavy cream, vanilla and cinnamon. Pour into smaller can.
Place rock slat in a large plastic bag and break up with mallet.
Seal the lid with duct tape for added security.
Now, kids can place the small can inside the larger can and surround it with ice and rock salt. Once parents seal the lid on the larger can, kids are ready to make some ice-cream.
Have the kids take the can outside and roll it back and forth for a LONG time! ; )
Head on in, place your ice cream mixture in the freezer for at least two hours. It’s still fun to make this ice cream in your ice cream maker with your family, which I will admit we were usually do! All that’s left to do is to enjoy!