Cinnamon Ice Cream

Recipe View 2 mins In a medium bowl, whisk together the eggs until light and frothy. (2 minutes)

Recipe View 7 mins In a medium saucepan, combine the half-and-half and sugar. Heat over medium-low heat, stirring occasionally, until the sugar is completely dissolved and the mixture begins to gently simmer. Remove from heat. (5-7 minutes)

Recipe View 3 mins Temper the eggs: Slowly pour about 1/2 cup of the hot cream mixture into the whisked eggs, whisking constantly and vigorously to prevent the eggs from scrambling. Gradually pour the warmed egg mixture back into the saucepan with the remaining cream mixture. (3 minutes)

Recipe View 8 mins Return the saucepan to medium-low heat. Whisk constantly, scraping the bottom of the pan, until the custard thickens enough to coat the back of a metal spoon. This should take about 5-8 minutes. Be patient and avoid overheating the custard.

Recipe View 1 mins Remove the saucepan from the heat. Whisk in the ground cinnamon and vanilla extract until well combined. (1 minute)

Recipe View 2 mins Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg particles or lumps. This step ensures a smooth, creamy texture. (2 minutes)

Recipe View 4 hrs Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the custard to chill completely. (4+ hours)

Recipe View 22 mins Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes, or until the ice cream reaches a soft-serve consistency.

Recipe View 4 hrs Transfer the ice cream to an airtight container and freeze for at least 2-4 hours, or until firm. This allows the ice cream to fully harden and develop its final texture. (2-4 hours)