The world of frozen desserts is full of possibilities, but frozen custard is my favorite. It’s denser, silkier, and more indulgent than ordinary ice cream thanks to extra egg yolks and rich cream. The silky texture of custard pairs beautifully with the warm, sweet notes of cinnamon. In this recipe the custard is infused with a cinnamon stick while cooking and finished with a touch of ground cinnamon for a focused, cozy flavor. Cinnamon Frozen Custard is delightful in a bowl, on a cone, or alongside fall desserts like apple crisp. My husband insisted, “This belongs on an apple crisp,” and I couldn’t agree more. I couldn’t resist sandwiching it between two Caramel Apple Oatmeal Cookies after my friend Mary suggested the idea.
There’s no pretending this is a low-calorie recipe — it’s rich and decadent — but that’s precisely the point. It may seem like extra work to make a custard, chill it, churn it, and bake cookies for sandwiches, but the results are worth every step.
Cook’s Notes
- I use a simplified custard method that eliminates the classic tempering step. Instead of gradually adding hot milk to egg yolks in a separate bowl and constantly transferring between pots, I combine the sugar and yolks, add the milk, then cook everything together. It reduces dishes and handling but still produces a luscious custard.
- Custard is considered finished between 170°F and 185°F. I prefer about 185°F for a thicker, silkier base that yields a creamier frozen custard.
- An instant-read thermometer is the most reliable way to know when your custard is done. If you don’t have one, use the spoon test: dip a clean spoon into the mixture, let it cool briefly, then run your finger across the back of the spoon. If a clear line remains, the custard is ready.
- The custard base must be cold before churning. Refrigerate it for at least a few hours until it reaches about 40°F. To speed cooling, nest the bowl in a larger bowl filled with ice and water and whisk gently until chilled.
- After churning, you can enjoy the custard straight from the ice cream maker like soft serve, or transfer it to a container, press plastic wrap directly on the surface to prevent ice crystals, and freeze for a couple of hours to firm it up for scooping or sandwiching between cookies.
Cinnamon Frozen Custard {and cookie ice cream sandwiches}
Rebecca Lindamood
Pin Recipe
Ingredients
- 3/4 cup sugar
- 5 egg yolks
- 1 cup milk
- 1 cinnamon stick broken in two pieces
- 1 vanilla bean split lengthwise, seeds scraped, pod reserved
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 2 cups heavy cream
Instructions
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In a 2- to 3-quart heavy-bottomed saucepan, whisk together the sugar and egg yolks until the mixture is smooth and slightly lightened in color. Whisk in the milk until even. Add the broken cinnamon stick, the split vanilla bean (scraped seeds and reserved pod), and the sea salt.
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Place the pan over medium heat and whisk constantly, making sure to cover the entire bottom of the pan to prevent scorching. Cook until the custard reaches 185°F on an instant-read thermometer. If you don’t have a thermometer, use the spoon test: dip a clean spoon into the mixture, let it cool slightly, then run your finger down the back of the spoon. If the line stays clearly defined, the custard is ready. Remove the pan from the heat.
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Pour the heavy cream into a heatproof bowl and position a fine-mesh strainer over it. Add the ground cinnamon to the strainer and press it through into the cream to avoid clumps. Next, pour the hot custard through the strainer into the cream to catch any bits of cooked egg, the vanilla pod, and cinnamon stick pieces. Stir to combine, cover, and chill until the mixture reaches about 40°F — usually 6 hours to overnight. To hurry cooling, set the bowl in an ice bath and stir until chilled.
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When thoroughly chilled, stir the custard base and freeze it in your ice cream maker according to the manufacturer’s directions. This yields about 1 1/2 to 2 quarts of Cinnamon Frozen Custard. Serve immediately for soft-serve texture or freeze for a couple of hours to firm before scooping or making sandwiches.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the ingredients and portions you use if needed.
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