Hamdi Saidani This Pioneer Woman Cinnamon Ice Cream Recipe is a rich and creamy recipe, which is made with a smooth custard base and warm cinnamon spice. It’s the ultimate homemade ice cream, ready in about 1 hour plus chilling and freezing time.
Pioneer Woman Cinnamon Ice Cream Recipe Ingredients
- 3 cups Half-and-half
- 2 cups Sugar
- 3 whole Cinnamon Sticks
- 1 whole Vanilla Bean (or 1 Teaspoon Vanilla Extract)
- 9 whole Egg Yolks
- 3 cups Heavy Cream
- 1 1/2 tsp. Ground Cinnamon
How To Make Pioneer Woman Cinnamon Ice Cream
- Infuse the base: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. If using a vanilla bean, split it lengthwise, scrape out the seeds (“caviar”), and add both the seeds and the pod to the pan along with the cinnamon sticks. Heat the mixture, stirring occasionally, until it is very hot but not boiling.
- Prepare the egg yolks: While the base is heating, add the egg yolks to a medium bowl and whisk them vigorously for about 2 minutes, until they become slightly lighter in color and a bit frothy.
- Temper the eggs: Once the half-and-half mixture is hot, remove and discard the cinnamon sticks and vanilla bean pod. Very slowly, drizzle one ladleful of the hot liquid into the egg yolks while whisking constantly. This gently raises the temperature of the yolks and prevents them from scrambling. Repeat with a second ladleful.
- Cook the custard: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining half-and-half, stirring constantly. Continue to cook over low heat, stirring, for about 2 minutes, until the custard has thickened enough to coat the back of a spoon.
- Strain and chill: Set a fine-mesh strainer over a clean glass bowl. Pour the hot custard through the strainer to catch any small bits and ensure a silky-smooth texture.
- Finish the ice cream base: Add the cold heavy cream and the ground cinnamon to the strained custard. Stir everything together until well combined. Cover the bowl and chill the mixture in the refrigerator for at least 1-2 hours, or until completely cold.
- Churn the ice cream: Pour the chilled custard base into your ice cream machine and process according to the manufacturer’s directions.
- Freeze until firm: Once churned, the ice cream will have a soft-serve consistency. Transfer it to a freezer-safe container, cover, and freeze for several hours or overnight until it’s firm.
Recipe Tips
- How do I properly temper eggs? The key is to add the hot liquid to the eggs very slowly while whisking constantly. If you pour it in too quickly, the heat will cook the eggs instantly, and you’ll end up with sweet scrambled eggs in your custard.
- Why is chilling the base so important? A completely cold ice cream base will churn faster and result in a creamier final product with smaller ice crystals. Churning a warm base can lead to an icy texture.
- What if I don’t have an ice cream maker? You can still make this! Pour the chilled custard base into a shallow, freezer-safe dish. Freeze for 45 minutes, then remove and stir vigorously with a fork, breaking up any ice crystals. Repeat this process every 30 minutes for 2-3 hours until the ice cream is thick and frozen.
- Can I use all ground cinnamon? Yes. If you don’t have cinnamon sticks, you can omit them and increase the ground cinnamon in the final step to 2 or 2 ½ teaspoons, according to your taste.
What To Serve With Cinnamon Ice Cream
This warmly spiced ice cream is a fantastic dessert on its own, but it’s also the perfect accompaniment to many fall and winter treats.
- A warm slice of apple pie or apple crumble
- A rich, fudgy brownie or a slice of chocolate cake
- A drizzle of warm caramel or chocolate sauce
- Crumbled ginger snap cookies or Biscoff cookies on top
How To Store Cinnamon Ice Cream
Freeze: Store the homemade ice cream in an airtight, freezer-safe container. For the best texture and to prevent ice crystals from forming on the surface, you can press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before putting the lid on. It will keep well for up to 2 weeks.
Pioneer Woman Cinnamon Ice Cream Nutrition Facts
- Calories: 450kcal
- Carbohydrates: 35g
- Protein: 5g
- Fat: 32g
- Saturated Fat: 18g
- Sodium: 80mg
- Fiber: <1g
- Sugar: 32g
Nutrition information is estimated per serving and may vary based on specific ingredients and portion sizes.
FAQs
Why is my ice cream icy instead of creamy?
An icy texture is usually caused by large ice crystals. This can happen if the custard base wasn’t chilled enough before churning, or if the ice cream froze too slowly. Using a high-fat dairy like heavy cream and half-and-half, as this recipe does, helps ensure a creamy result.
Can I make this recipe with less sugar?
You can reduce the sugar slightly, but keep in mind that sugar does more than just sweeten ice cream. It also lowers the freezing point of the mixture, which is crucial for creating a soft, scoopable texture. Reducing the sugar too much can result in a harder, icier final product.
Is it necessary to strain the custard?
While not absolutely mandatory, straining the custard is highly recommended. It’s a foolproof way to remove any tiny bits of overcooked egg that may have formed during the tempering process, guaranteeing a perfectly smooth and silky ice cream.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cinnamon Apples Recipe
- Pioneer Woman Cinnamon Bread Recipe
- Pioneer Woman Caramel Apple Cinnamon Rolls Recipe
Pioneer Woman Cinnamon Ice Cream Recipe
Description
A rich, creamy, and aromatic homemade cinnamon ice cream made with a classic egg custard base for the ultimate smooth texture.
Ingredients
Instructions
- In a saucepan, heat the half-and-half, sugar, cinnamon sticks, and vanilla bean until very hot but not boiling.
- In a separate bowl, whisk the egg yolks until pale.
- Remove the spices from the hot milk. Slowly temper the egg yolks by drizzling in some of the hot milk while whisking constantly.
- Pour the egg mixture back into the saucepan and cook for 2 more minutes, until the custard thickens.
- Strain the custard into a clean bowl. Stir in the cold heavy cream and ground cinnamon.
- Chill the base completely in the refrigerator for at least 1-2 hours.
- Churn the cold base in an ice cream maker according to the manufacturer’s directions.
- Transfer to a container and freeze until firm.
Notes
- u003cliu003eTempering the eggs slowly is the most crucial step for a smooth custard base.u003c/liu003eu003cliu003eThe ice cream base must be thoroughly chilled before churning for the creamiest result.u003c/liu003eu003cliu003eStraining the custard after cooking is a foolproof way to ensure a silky texture.u003c/liu003eu003cliu003eThis ice cream is delicious served with fall desserts like apple pie.u003c/liu003e
