Cinnamon Ice Cream

Cinnamon ice cream in a parchment-lined metal loaf tin, with a scoop formed in an ice cream scoop.

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5 from 3 reviews

Made with just a few simple ingredients and featuring two types of cinnamon, this Cinnamon Ice Cream recipe is unlike anything you can find in a store! It's a custard-style ice cream recipe that requires an ice cream churner, which makes for a super smooth and creamy finish.


  • ¾ cup (150 grams) granulated sugar
  • 2-1/2 teaspoons ground cinnamon
  • ¼ teaspoon coarse kosher salt
  • 2 large eggs
  • 2 large egg yolks
  • 1-1/2 cups (340 grams) heavy cream
  • 1-1/2 cups (340 grams) whole milk
  • 2 to 4 cinnamon sticks (see note)
  • 1 teaspoon vanilla extract


  1. Set up an ice bath with two nesting metal bowls.
  2. In a medium bowl, whisk together the sugar, ground cinnamon and salt.
  3. Add in the eggs and yolks and whisk vigorously for one minute, until the mixture is lightened.
  4. Whisk in the cream and milk.
  5. Transfer the mixture to a heavy-bottomed medium pot and add the cinnamon sticks.
  6. Cook over medium heat, stirring and scraping constantly with a rubber spatula, especially along the edges and the bottom of the pot. Cook until it reaches 175°F on an instant-read thermometer, about 8 minutes. The mixture will be slightly thickened. To check if the custard is set without an instant-read thermometer, take a wooden spoon and coat it with custard. Draw a horizontal line on the back of the spoon with your finger. If the line “holds” then your custard is set. If the line collapses immediately, the custard needs another minute or so. Be careful not to bring the mixture to a boil; this will curdle the custard.
  7. Immediately shut off and remove the pot from the heat. Continue to stir the custard for 1 minute. This helps bring it all the way up to 180ºF.
  8. Strain the custard through a fine-mesh strainer into the inner bowl of the prepared ice bath. Take the cinnamon sticks from the strainer and place them back into the custard. Stir in the vanilla extract.
  9. Cool the custard in the ice bath to room temperature, stirring occasionally.
  10. Chill the custard thoroughly in the refrigerator until at least 40ºF, preferably overnight.
  11. Discard the cinnamon sticks. Freeze the custard, following the recommended manufacturer’s instructions of your ice cream maker, until the ice cream has reached a soft-serve consistency.
  12. Transfer the ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.
  13. Cinnamon Ice Cream is best consumed within a week, but will last for several in the freezer.


If you need to freeze your ice cream canister, make sure to do so 24 hours before you plan to spin your ice cream.

If the cinnamon sticks you are using are smaller than 3", use up to 4 of them. There are many different varietals of cinnamon available, see the section "Let's Talk Cinnamon" in the article above the recipe to learn more.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt decrease by about half for volume, or use the same amount by weight.