Cinnamon Caramel Ice Cream
This cinnamon caramel ice cream is smooth, creamy, and full of cozy warmth. The base is a classic custard-style ice cream infused with cinnamon. Then, it’s layered with ribbons of homemade salted caramel sauce and it creates the perfect balance of creamy, spiced, sweet & salty caramel.
Ingredients
Salted Caramel sauce
- 100 g granulated sugar
- 45 g butter cubed
- 60 g heavy cream room temperature
- 1/4-1/2 tsp salt depending on taste
Cinnamon Ice Cream
- 480 g heavy cream
- 240 g whole milk
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla paste or pure vanilla extract
- 1/4 teaspoon salt
- 150 g granulated sugar
- 5 large egg yolks
Instructions
Caramel sauce
- In a small saucepan over low to medium heat, melt the sugar. Stir it gently with a wooden spoon or heatproof spatula while it melts. It will first clump together, then gradually melt into an amber brown liquid. 100 g granulated sugar
- Don't turn the heat up high or let it cook for too long or the sugar will burn and the caramel will be bitter.
- Once it has all melted, switch to using a whisk and add in the cubes of butter, two cubes at a time. Start whisking straightway while you do this and don't stop until all the butter has melted. It will form a thick caramel. 45 g butter
- Once the butter has completely melted into the sugar, pour in the cream and keep whisking. Take extra care here as the cream will make the caramel bubble and rise. It may also split the caramel as the cream hits the hot sugar. 60 g heavy cream
- Keep on whisking and cooking it until it forms a smooth and runny deep brown caramel sauce. Add salt to taste. 1/4-1/2 tsp salt
- Store the caramel sauce in a sealed jar or container at room temperature for up to 1 day, or in the fridge for up to a week if you’re making it ahead. It will firm up as it chills, so before layering it into the ice cream, warm it gently until it’s pourable again, just a few seconds in the microwave or over a bowl of warm water is enough.
Ice Cream
- In a medium saucepan, whisk together the whole milk, heavy cream, cinnamon, vanilla and salt. Warm over medium heat, stirring occasionally, until you see steam rising and small bubbles forming around the edges. 480 g heavy cream, 240 g whole milk, 2 teaspoons ground cinnamon, 1 teaspoon vanilla paste, 1/4 teaspoon salt
- Meanwhile, in a large heatproof bowl, whisk the egg yolks with the sugar until the mixture lightens in color. 5 large egg yolks, 150 g granulated sugar
- Slowly drizzle about 1/2 cup of the hot milk mixture into the yolk-sugar mixture while whisking constantly to prevent the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula or wooden spoon, until the custard coats the spatula or reaches 175°F (80°C).
- Pour the custard through a fine-mesh sieve into a clean bowl.
- Cover the surface with plastic wrap to prevent a skin from forming. Chill in the refrigerator until fully cold, at least 4 hours or overnight.
- If your ice cream maker requires it, pre-freeze the machine’s bowl for at least 12 hours before churning.
- Pour the cold custard base into the ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes, until it reaches a soft-serve consistency.
- Spoon a layer of ice cream into a freezer safe container, drizzle over some caramel sauce, and repeat until both are used. Swirl gently with a knife to create ribbons of caramel
- Cover and freeze for at least 4 hours or until firm.
Notes
Both metric and US customary measurements are provided. Use the toggle to switch between the two.
Nutrition
Serving: 1serveCalories: 365kcalCarbohydrates: 30gProtein: 4gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 186mgSodium: 106mgPotassium: 114mgSugar: 30gVitamin A: 1084IUVitamin C: 0.4mgCalcium: 90mgIron: 0.4mg
Tried this recipe?Let us know how it was!