• 2 C Whole Milk

  • 2 C Heavy Cream

  • 1 T ground cinnamon

  • 1 Large Cinnamon Stick

  • 1 C Sugar

  • 9 Large Egg Yolk


In a small saucepan over medium hear, combine the milk, the cream, the ground and stick cinnamon, and 1T of the sugar and scald.

Whisk the yolks and the remaining sugar together to blend. While whisking, slowly drizzle the hot milk mixture into the eggs to warm them. Pour this mixture into the saucepan of milk and cook over low heat for about 10 minutes, stirring constantly with a wooden spoon. When the custard begins to thicken enough to coat the spoon, strain and chill.

Freeze in an ice cream maker according to the insructions. Remove to a bowl, cover and wrap in plastic, and store in the freezer for up to 2 weeks.


2 Quarts (approx)

Prep Time

20 minutes

Cook Time

Depends on ice-cream maker



Christian Stovall 2004014215314