Cinnamon Caramel Ice Cream Recipe
Description: Delight in the rich and creamy texture of this homemade Cinnamon Caramel Ice Cream, perfect for sharing and enjoying on warm days or as a sweet treat after dinner. With a blend of aromatic cinnamon and luscious caramel, this dessert is a heavenly indulgence that will impress family and friends alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Half-and-half | 4 cups |
| Lemon zest | Zest of 1 lemon |
| Cinnamon stick | 1 stick |
| Sugar | 1 ½ cups |
| Butter | 1 tablespoon |
| Egg yolks | 6 large |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 687.1 |
| Total Fat | 34.9 g |
| Saturated Fat | 20.1 g |
| Cholesterol | 375.3 mg |
| Sodium | 117 mg |
| Total Carbohydrates | 86.2 g |
| Dietary Fiber | 0 g |
| Sugars | 75.5 g |
| Protein | 10.8 g |
Instructions
-
Infuse the Half-and-Half:
Begin by pouring the half-and-half into a heavy saucepan, adding the lemon zest and the cinnamon stick. Place the saucepan over medium heat and bring the mixture to a gentle simmer, allowing the fragrant ingredients to meld beautifully. Once simmering, remove the saucepan from heat and let it steep for 10 minutes. After steeping, strain the mixture into a large bowl, discarding the solids, and set the infused half-and-half aside to cool. -
-
Prepare the Egg Mixture:
In a separate large mixing bowl, whisk the egg yolks and ½ cup of sugar together until the mixture becomes thick and pale yellow, creating a rich base for your ice cream. The transformation in color and texture indicates that your mixture is ready for the next step. -
Combine and Cook:
Gradually whisk the cooled half-and-half into the egg mixture, ensuring a smooth and well-combined base. Then, return this mixture to the saucepan, placing it over medium-low heat. Stir constantly with a wooden spoon, allowing the mixture to thicken slowly. This process should take about 20 to 30 minutes. When the custard has thickened enough to coat the back of the spoon, remove it from heat, strain it into a large bowl, and let it cool. Cover the bowl and refrigerate until chilled, which may take anywhere from 2 to 4 hours. -
Prepare the Cookie Sheet:
While your custard is chilling, take a moment to grease a cookie sheet with a tablespoon of butter. This preparation is essential for your caramel layer, as it will prevent sticking. -
Make the Caramel:
In a large saucepan, combine the remaining sugar (1 cup) and 4 tablespoons of water. Bring this mixture to a simmer over medium-low heat, swirling the pot frequently to ensure even caramelization. This process should take about 20 to 30 minutes, and you’ll know it’s ready when the sugar has turned a beautiful amber color. -
Spread the Caramel:
Immediately pour the caramel syrup onto your prepared cookie sheet, tilting the pan to spread the syrup into a thin, even layer. Allow the caramel to cool completely, at which point it will harden. -
Break and Incorporate:
Once the caramel is fully cooled, break it into small pieces. These delightful bits will add texture and a burst of flavor to your ice cream. Stir the caramel pieces into the cooled custard, ensuring even distribution throughout the mixture. -
Churn the Ice Cream:
Finally, process the custard in your ice cream maker according to the manufacturer’s instructions. This step will transform your mixture into a luscious ice cream, ready to be served and enjoyed. -
Freeze and Serve:
Once churned, transfer the ice cream to an airtight container and freeze for several hours to achieve the perfect scoopable consistency. When you’re ready to indulge, serve your Cinnamon Caramel Ice Cream in bowls or cones, garnished with additional caramel drizzles if desired.
This delightful Cinnamon Caramel Ice Cream is sure to be a favorite at gatherings, offering a delicious blend of flavors that evoke warmth and comfort. Enjoy every creamy, caramel-coated bite!
