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Cinnamon-Rum Ice Cream

Cinnamon-Rum Ice Cream

makes about 1 1/2 quarts Servings


  • 1 1/2 cups heavy whipping cream, divided
  • 2 teaspoons ground cinnamon

Recipe Preparation

  • Whisk egg yolks to blend in medium metal bowl. Pour 1 cup cream into another medium bowl; set fine strainer over bowl with cream. Whisk milk, sugar, pinch of salt, and 1/2 cup cream in heavy medium saucepan; bring to simmer, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolks. Return mixture to same saucepan and stir constantly over medium-low heat until custard thickens slightly and instant-read thermometer inserted into custard registers 160°F to 170°F (do not boil), about 5 minutes. Pour custard through strainer set over bowl with cream. Whisk mixture to blend; then whisk in rum and cinnamon. Chill custard until cold, about 2 hours.

  • Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Cover; freeze until firm, at least 4 hours or overnight.

Recipe by Matt Lewis, Renato Poliafito,Reviews Section

Watch the video: Cinnamon Ice Cream Recipe from Stan Gunselman (August 2021).