Cinnamon Caramel Ice Cream

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Simple ice cream that is wonderful with pound cake or cookies.

Ingredients Nutrition

Directions

  1. In a heavy saucepan combine half-and-half, lemon zest and cinnamon stick over medium heat and bring to a simmer. Remove from heat and let steep for 10 minutes. Strain into a large bowl, discarding solids. Set aside and let cool.
  2. Whisk egg yolks (or subsitute) and 1/2 cup sugar together in a large mixing bowl until thick and pale yellow.
  3. Whisk in half-and-half.
  4. Return mixture to saucepan and cook over medim low heat, stirring constantly with wooden spoon until thick (20-30 minutes). Remove from heat and strain into a large bowl and set aside. Cover and refrigerate until chilled (2-4 hours).
  5. While custard is chilling, grease a cookie sheet with butter and set aside.
  6. In a large saucepan, combine remaining sugar (1 cup) and 4 tablespoons water and bring to a simmer over medium low heat, swirling pot frequently until sugar carmalizes (20-30 minutes).
  7. Immediately pour syrup onto prepared sheet, tilting pan to spread around so syrup is a thin layer. Set aside and let cool.
  8. Crack carmamel into small pieces.
  9. Stir into cooled custard.
  10. Process in ice cream maker according to manufacturer's directions.

Reviews

(1)
Most Helpful

This ice cream is really nice, with a subtle taste of the cinnamon. It's quite rich and decadent and I'm sure it would be perfect with apple pie. I tried and tried to get the sugar to carmelize in step #6 but finally gave up and made the ice cream without the carmamels. I will eventually make this again, when I have more time, and get that sugar to carmelize! Thanks Ellie, this is a really nice ice cream recipe that fits my machine just right.

Hey Jude June 20, 2004

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