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Cinnamon ice cream in a glass, with a spoon resting against the glass.

Cinnamon Ice Cream

Heather Smoke
Creamy cinnamon ice cream, flavored with vanilla, nutmeg and bourbon, with options for both no churn ice cream and churned frozen custard.

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5 from 4 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Freeze Time 8 hours
Total Time 8 hours 20 minutes
Course Dessert
Cuisine American
Servings2 quarts

Equipment

  • Electric Mixer (Stand or Hand-Held)
  • Ice Cream Maker

Ingredients
 

No Churn Ice Cream

  • 2 cups cold heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • 2 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • 2 tsp vanilla extract
  • 1 tbsp bourbon, optional

Frozen Custard

  • 2 cups cold heavy whipping cream, divided
  • 1 cup whole milk
  • ½ cup granulated sugar
  • ¼ cup dark brown sugar, loosely packed
  • 5 egg yolks
  • 2 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • 2 tsp vanilla extract
  • 1 tbsp bourbon, optional

Instructions
 

No Churn Ice Cream

  • Use an electric mixer to whip the cream until soft peaks that hold their shape form. Set aside.
  • Separately, whisk together the sweetened condensed milk, cinnamon, nutmeg, vanilla and bourbon until smooth. Whisk in the whipped cream, 1/3 at a time, until well combined.
  • Transfer the ice cream to a lidded container and freeze for 8 hours, or overnight, until firm and scoopable.

Frozen Custard

  • In a saucepan, whisk together 1 cup of the cream with the milk, sugar, brown sugar, egg yolks, cinnamon and nutmeg. Cook over medium heat, whisking constantly, until thickened enough to coat a spoon (it will not be thick like pudding). This might take about 10 minutes. Don't let the mixture come to a boil.
  • Pour the custard through a mesh strainer to remove any bits of cooked eggs.  Stir in the vanilla.  Cover with plastic, resting right against the surface of the custard, and refrigerate until thoroughly chilled, preferably overnight.
  • Use an electric mixer to whip the remaining 1 cup of heavy whipping cream until soft peaks form. Fold the cream into the chilled custard.
  • Churn the ice cream in your ice cream maker according to the manufacturer's instructions, adding the bourbon during the last minute of churning.
  • Transfer the ice cream to lidded containers, and freeze until firm, about 8 hours.
  • Yields about 1 1/2 – 2 quarts.
Keyword Cinnamon, Frozen Custard, Ice Cream, No Churn Ice Cream
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