Cinnamon ice cream

Last week was the right time to test my new ice cream book and from the many tempting options I chose as my first try this cinnamon ice cream. I figured it goes well with the winter season and it having a light touch from the flavors of Christmas without being too Christmassy. One good sound reason for this recipe goes back to my time in Germany last summer. There I tasted Italian cinnamon ice cream and was sold! Cinnamon has other pleasant memories to me from that same period of time.

4-6 portions

300 ml of cream
1 tsp of cinnamon powder
5oo ml of ready-made vanilla sauce or custard (store-bought for me)
1 tbl of lemon juice
50 g of confectioner's sugar

Pour the cream into a thick-bottomed pan, add the cinnamon and stir. Let it come to a boil nd take away from the heat. Let it cool down for 30 minutes.

Pour the vanilla sauce and lemon juice into a large bowl. Sieve in the confectioner's sugar. Add in the cinnamon cream and mix well.

Without an ice cream maker: Freeze the ice cream mixture in a bowl or a container without a lid on for 1-2 hours or until the sides start to get hard. Beat the mixture with a fork or with a mixer until smooth. Put back in the freezer for 2-3 hours or until hard. If you don't eat all at once, cover the container with a lid.

With an ice cream maker: follow the machine's instructions.


This time the consistency was pretty close to a "real" ice cream, I was even a little bit surprised about the progress from last time. After the first time in the freezer I divided the ice cream mixture into three smaller containers, which are enough for two. By doing this, I can take out a whole container from the freezer to soften without needing to worry that the part that won't be eaten this time is partly melted and then frozen again. It would take a while to make a portion from the whole batch because the ice cream froze to be really hard. Looking back, I would have beaten the ice cream at least one more time during the freezing becayse some of the cinnamon had descended on the bottom of the container and not spread evenly into the ice cream.

Print this post

Ice cream!

I, a passionate friend of ice cream, have for a long time dreamed about trying to make ice cream at home. Last weekend those thoughts became reality. To be totally unorganized I managed to change the my plans many times as I was looking the perfect recipe and thinking about what flavored ice cream do I want to make. Finally I decided to take a risk and mix 'n match with the different recipes and our final flavor choice was maple syrup & walnut.

5 dl of milk (low-fat)
6 egg yolks
2 dl of sugar ( I used confectioner's sugar)
2 dl of cream

Beat the egg yolks and sugar. Heat the milk and pour into the egg foam and beat strongly. I used a hand mixer and next time will not do that; the milk got a little too foamy. Pour back into the saucepan and cook over a low heat until the mixture starts to thicken. It didn't actually and finally I lost my patience and just moved on to the next stage. Maybe the reason was my own recipe variety and different ingredients. Pour the mixture into a bowl, cover with baking paper and let it cool down at least for an hour. Stir it during this time. Whip the cream and place it in the fridge and crush the nuts, while you wait.

Freeze for 1-2 hours without a lid on or until it starts to harden. Stir it smooth with a fork. Add the whipped cream ( into which I added the maple syrup just before adding it to the frozen mixture) and walnuts and mix it up. Freeze for 2-3 hours or until the mixture is solid.

There is still work to be done with the consistency of the ice cream, but it tasted delicious and this experience motivates me to try ice cream making again. Next time, though, I will work according to only one recipe and see where that takes me. Step by step, I hope, I will also try to ne unprejudiced with the flavors.

Print this post