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Pioneer Woman Cinnamon Ice Cream

Pioneer Woman Cinnamon Ice Cream

Pioneer Woman Cinnamon Ice Cream is made with half-and-half, sugar, cinnamon sticks, vanilla bean, egg yolks, heavy cream, and ground cinnamon.

This easy cinnamon ice cream recipe creates a creamy and cold dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.

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Ingredients Needed:

  • 3 cups Half-and-half
  • 2 cups Sugar
  • 3 whole Cinnamon Sticks
  • 1 whole Vanilla Bean (or 1 teaspoon Vanilla Extract)
  • 9 whole Egg Yolks
  • 3 cups Heavy Cream
  • 1 1/2 teaspoons Ground Cinnamon

How To Make Cinnamon Ice Cream:

  1. Heat the half-and-half and sugar: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir well, then add the cinnamon sticks, the vanilla bean caviar (or vanilla extract), and the empty vanilla bean pod. Continue to heat until very hot, but do not let it boil.
  2. Whisk the egg yolks: While the mixture heats, place the egg yolks in a medium bowl and whisk them vigorously for about 2 minutes, until they become lighter in color.
  3. Temper the egg yolks: Remove and discard the cinnamon sticks and vanilla bean pod from the saucepan. Slowly drizzle a ladle of the hot half-and-half mixture into the egg yolks, whisking constantly to avoid scrambling them. Repeat with another ladle of the hot mixture, then slowly pour the tempered yolk mixture back into the saucepan with the half-and-half.
  4. Thicken the mixture: Stir the mixture and cook for about 2 minutes, until it thickens enough to coat the back of a spoon.
  5. Strain the custard: Set a fine mesh strainer over a clean glass bowl and strain the custard mixture to remove any lumps.
  6. Add heavy cream and cinnamon: Stir in the heavy cream and ground cinnamon. Mix well to combine all the ingredients.
  7. Chill and churn: Chill the custard mixture in the fridge for about an hour. Once chilled, pour it into your ice cream machine and process it according to the manufacturer’s instructions.
  8. Freeze: After churning, the ice cream will be in a soft-serve consistency. Transfer it to a freezer-safe container and freeze for several hours or overnight until it firms up.
Pioneer Woman Cinnamon Ice Cream
Pioneer Woman Cinnamon Ice Cream

Recipe Tips

  • Whisk egg yolks thoroughly: Whisking the egg yolks until they lighten in color helps create a smooth and creamy custard base for the ice cream.
  • Temper the egg yolks carefully: Slowly add the hot half-and-half mixture to the egg yolks to avoid scrambling them. This ensures a smooth texture.
  • Strain the custard: Straining the mixture helps remove any lumps and creates a silky-smooth base for the ice cream.
  • Chill before churning: Make sure the mixture is thoroughly chilled before pouring it into the ice cream machine for the best consistency.
  • Freeze overnight: For the firmest and most scoopable texture, freeze the ice cream overnight after churning.

Nutrition Facts

  • Calories: 306
  • Fat: 19 g
  • Saturated fat: 11 g
  • Trans fat: 0 g
  • Cholesterol: 227 mg
  • Sodium: 44 mg
  • Carbohydrates: 32 g
  • Fiber: 0 g
  • Sugar: 31 g

Try More Pioneer Woman Recipes:

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Pioneer Woman Cinnamon Ice Cream

Author: Mohamed Shili Cooking Method:Stovetop, Ice Cream Maker Cuisine:American Courses:Dessert Recipe Keys: C Cinnamon Ice Cream
Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesChilling time:1 hour Total time:1 hour 20 minutesServings:8 servingsCalories:306 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Cinnamon Ice Cream is made with half-and-half, sugar, cinnamon sticks, vanilla bean, egg yolks, heavy cream, and ground cinnamon.

This easy cinnamon ice cream recipe creates a creamy and cold dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.

Ingredients

Instructions

  1. Heat the half-and-half and sugar: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir well, then add the cinnamon sticks, the vanilla bean caviar (or vanilla extract), and the empty vanilla bean pod. Continue to heat until very hot, but do not let it boil.
  2. Whisk the egg yolks: While the mixture heats, place the egg yolks in a medium bowl and whisk them vigorously for about 2 minutes, until they become lighter in color.
  3. Temper the egg yolks: Remove and discard the cinnamon sticks and vanilla bean pod from the saucepan. Slowly drizzle a ladle of the hot half-and-half mixture into the egg yolks, whisking constantly to avoid scrambling them. Repeat with another ladle of the hot mixture, then slowly pour the tempered yolk mixture back into the saucepan with the half-and-half.
  4. Thicken the mixture: Stir the mixture and cook for about 2 minutes, until it thickens enough to coat the back of a spoon.
  5. Strain the custard: Set a fine mesh strainer over a clean glass bowl and strain the custard mixture to remove any lumps.
  6. Add heavy cream and cinnamon: Stir in the heavy cream and ground cinnamon. Mix well to combine all the ingredients.
  7. Chill and churn: Chill the custard mixture in the fridge for about an hour. Once chilled, pour it into your ice cream machine and process it according to the manufacturer’s instructions.
  8. Freeze: After churning, the ice cream will be in a soft-serve consistency. Transfer it to a freezer-safe container and freeze for several hours or overnight until it firms up.
Keywords:Pioneer Woman Cinnamon Ice Cream

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