Cinnamon Ice Cream


by: Basilico

You can happily serve this ice cream on its own, but you'll find it also has a marvelous affinity with lots of other Christmas flavors. It makes a wonderful contrast, for instance, with Lattice Mincemeat Dessert Tart – but perhaps its star performance is as an accompaniment to the Apple, Mincemeat and Nut Strudel.


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serves: 15

520 g (17.58 fluid ounces) whole milk

190 g (6.42 fluid ounces) whipping cream

60 g (2.12 ounces) powdered milk

140 g (4.94 ounces) dextrose

60 g (2.12 ounces) superfine sugar

25 g (0.88 ounce) invert sugar

5 g (0.18 ounce) ice cream stabilizer (optional)

10 g (1.41 ounces) ground cinnamon

Nutrition Facts
Cinnamon Ice Cream

Servings Per Recipe: 15

Amount per Serving

Calories: 135

  • Total Fat: 6.9 g
  •     Saturated Fat: 4.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 24.7 mg
  • Sodium: 41.8 mg
  • Total Carbs: 16.7 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 9.7 g
  • Protein: 2.7 g

how is this calculated?

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1.  With a hand blender, mix the milk, cream, powdered milk and dextrose until smooth. Put into a pan and bring to lO4°F (40°C). Whisk in the sugars, stabilizer, if using, and cinnamon. Bring up to 185°F (85°C), take off the heat, then cool as quickly as you can, so that you don't encourage bacteria. Put into the fridge for 6 to 12 hours.

2.  Put into an ice cream maker and churn according to instructions.

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