This post may include affiliate links. Please see my disclosure.
Enjoy this Cinnamon Frozen Custard to bring in the fall.
In an earlier post, I talked about how much I truly enjoy cooking fall foods. Apples and Cinnamon are a wonderful combination and definitely say fall is here. I had a fantastic Apple Dumpling in the park at Silver Dollar City. It was so much better than any Apple Dumpling I ever had. I believe it was because they served it with Cinnamon Ice Cream. I just had to come home and find a great recipe for Cinnamon Ice Cream or Custard to go with my fall desserts made with apples. I hope you enjoy this Cinnamon Custard as much as my family does.
The ingredients are simple but the technique for this Cinnamon Custard can be tricky. So, follow the instructions well and you will get a richer, thicker, and creamier dessert. Pair it with your favorite apple dessert for an over the top treat.
For those of you that are not familiar with the difference between an Ice Cream, Custard, Gelato, or Frozen Yogurt, included in this post you will find the definitions by the United States Department of Agriculture. But basically, custard has a much richer and creamier texture than an ice cream because it is made with lots of egg yolks. Because it is made with egg yolks, it needs to be cooked which is another reason it is much richer, thicker, and creamier than ice cream.
- Ice cream — By United States Department of Agriculture (USDA) standards, a food labeled “ice cream” should have at least 20 percent milk solids and 10 percent milk fat by weight. Premium brands are fattier, typically 14 to 18 percent. Both milk and cream are used to make ice-cream.
- Frozen custard — Egg yolks is what distinguishes frozen custard from commercial ice cream. Legally, custard only has to contain 1.4 percent egg yolk by weight, but some brands have more. The lecithin in the yolk is a natural emulsifier which helps produce a richer, creamier texture.
- Gelato — Gelato comes from Italy. Gelato means “frozen”. Gelato is made using mostly or entirely milk. Having little or no cream reduces fat while intensifying flavors.
- Frozen yogurt — Frozen yogurt blends yogurt (milk fermented with yogurt cultures) with an ice cream base of milk, cream, and sweetener. The resulting dessert is both sweet and tangy, cold and creamy. If made with live cultures, frozen yogurt promotes digestive health by encouraging the growth of “friendly” bacteria in the intestinal tract.
Cinnamon Custard Ingredients – I adapted this recipe from the attached link. It really is fantastic.
- 1 cup sugar
- 1 1/2 cups heavy cream
- 1 1/2 cups half and half
- 6 egg yokes
- 2 teaspoons vanilla
- 2 1/2 teaspoons cinnamon
Whisk egg yolks together in medium metal bowl.
Add 1 cup cream into another medium bowl and place a fine strainer over the bowl with cream.
Mix together the half and half, sugar, pinch of salt, and 1/2 cup heavy cream in another medium saucepan and bring to simmer. Stir until sugar dissolves or it will stick to the bottom. If this happens you will need to start over.
Very slowly whisk the hot milk mixture into egg yolks. Be very careful not to scramble the eggs.
Put this mixture back on the burner and stir constantly over medium-low heat until custard thickens slightly and a thermometer reads 165F-170F, about 5 minutes.
Pour hot custard through the strainer into the cream.
Add the vanilla and cinnamon.
Before I started this recipe, I heated 2-1/2 teaspoon cinnamon in a frying pan (optional). Use a little of the custard mixture to get all the cinnamon out of the pan. I believe heating the cinnamon adds more flavor. Chill custard for about 1 hour. Pour custard in the ice cream maker and follow the manufacturer’s directions.
Remove from ice cream maker once finished churning. Cover and freeze custard until firm, at least 4 hours or overnight.