Homemade Cinnamon Ice Cream (Paula Deen)

My grandmother, bless her heart, always had a little something sweet waiting for us after Sunday dinner. While her repertoire included classic apple pie and melt-in-your-mouth sugar cookies, there was one treat that signaled summer had truly arrived: cinnamon ice cream. The creamy, subtly spicy flavor was pure comfort on a hot day, and every spoonful felt like a warm hug from Grandma herself. This recipe, inspired by Paula Deen’s take on the classic, brings back those cherished memories with every delicious bite.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Chill Time: 4 hours
• Freeze Time: 30 minutes (estimated, varies by ice cream maker)
• Servings: 4-6 quarts
• Dietary Type: Vegetarian

Ingredients

• 1 quart half-and-half
• 2 cinnamon sticks
• 1 pint heavy whipping cream
• Two 14-ounce cans sweetened condensed milk, chilled
• Milk (up to 2 quarts, as needed)

Equipment Needed

• 2-quart saucepan
• Electric mixer
• 4-6 quart ice cream freezer

Instructions

1. In a 2-quart saucepan, combine the half-and-half and cinnamon sticks.
2. Cook the mixture over low heat for 20 minutes. Be careful not to let it boil. The goal is to infuse the half-and-half with the warm, comforting flavor of cinnamon. The liquid should be steaming gently, not bubbling vigorously.
3. Remove the cinnamon sticks from the half-and-half mixture. Discard the cinnamon sticks after they’ve imparted their flavor.
4. Chill the cinnamon-infused milk in the refrigerator for at least 4 hours. This is a crucial step as the mixture needs to be thoroughly cold before it can be churned into ice cream. You can even chill it overnight for optimal results.
5. In a large bowl, using an electric mixer, beat the heavy whipping cream on high speed until soft peaks form. This should take just a few minutes. Keep a close eye on it, as over-whipping will result in butter! Soft peaks are pliable and gently fold over when the beaters are lifted.
6. Add the chilled sweetened condensed milk to the whipped cream and continue to beat until stiff peaks form. Stiff peaks hold their shape firmly and stand straight up when the beaters are lifted.
7. Gently add the chilled cinnamon-infused half-and-half to the whipped cream mixture. Fold it in gently to avoid deflating the whipped cream.
8. Pour the mixture into the canister of a 4-6 quart ice cream freezer.
9. Add milk, if needed, to fill the canister to the freeze line, following your ice cream maker’s instructions. The amount of milk needed will depend on the size of your ice cream maker.
10. Freeze according to the ice cream maker’s manufacturer’s directions. Freezing times vary, but generally, it takes around 20-30 minutes. The ice cream is ready when it reaches a soft-serve consistency.

Expert Tips & Tricks

• For a more intense cinnamon flavor, gently bruise the cinnamon sticks before adding them to the half-and-half. This releases more of their aroma and flavor.
• Chilling the sweetened condensed milk thoroughly is important for optimal freezing. It helps to create a smoother, creamier ice cream.
• Don’t overfill your ice cream maker. Leave some space at the top, as the ice cream will expand as it freezes.
• If you want to add a little extra something to your ice cream, try stirring in a handful of chopped pecans or walnuts during the last few minutes of churning.
• If you find your ice cream is too soft after churning, you can transfer it to a freezer-safe container and freeze it for an additional hour or two to harden it up.

Serving & Storage Suggestions

Serve this homemade cinnamon ice cream on its own, in a waffle cone, or as a delightful complement to warm apple pie or peach cobbler. A sprinkle of cinnamon or a drizzle of caramel sauce elevates the presentation beautifully.

Store leftover ice cream in an airtight container in the freezer. Properly stored, it should last for up to 2 weeks. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. Avoid storing it in the door of the freezer, as temperature fluctuations can affect the texture. If the ice cream becomes too hard, let it sit at room temperature for a few minutes to soften before serving.

Nutritional Information

Estimated values; actual values may vary.

Nutrient	Amount per Serving	% Daily Value
Calories	419 kcal	21%
Total Fat	25 g	38%
Saturated Fat	16 g	80%
Cholesterol	97 mg	32%
Sodium	159 mg	7%
Total Carbohydrate	44 g	15%
Dietary Fiber	0 g	0%
Sugars	41 g	N/A
Protein	7 g	14%

Variations & Substitutions

• For a spicier kick, add a pinch of cayenne pepper to the half-and-half along with the cinnamon sticks.
• If you prefer a smoother texture, strain the half-and-half mixture through a fine-mesh sieve after infusing it with cinnamon.
• For a vegan option, try using a plant-based milk alternative like oat milk or coconut milk in place of the half-and-half and milk. You’ll also need to find a vegan sweetened condensed milk substitute. Note that the texture may be slightly different.
• In the fall, try adding a splash of maple syrup for a more autumnal flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use ground cinnamon instead of cinnamon sticks?
A: While you can, it’s not recommended. Cinnamon sticks provide a cleaner, more nuanced flavor. Ground cinnamon can make the ice cream grainy.

Q: My ice cream is icy. What did I do wrong?
A: The most common cause of icy ice cream is slow freezing or temperature fluctuations. Make sure your ice cream maker is properly pre-chilled and that you store the ice cream in an airtight container in the coldest part of your freezer.

Q: Can I make this recipe without an ice cream maker?
A: It’s difficult to achieve the same creamy texture without an ice cream maker. However, you can try the “no-churn” method, which involves whipping the cream to stiff peaks and then folding in the other ingredients before freezing. The texture will be denser.

Q: How long will the ice cream stay good in the freezer?
A: Properly stored, homemade ice cream will last for up to 2 weeks in the freezer. After that, the texture may start to deteriorate.

Q: Can I use different types of milk in this recipe?
A: Yes, you can experiment with different types of milk, such as whole milk, 2% milk, or even plant-based milk alternatives. However, keep in mind that the fat content of the milk will affect the final texture of the ice cream.

Final Thoughts

Now that you’re armed with this delightful recipe, I encourage you to give it a try! The comforting aroma of cinnamon, the creamy texture, and the sheer joy of homemade ice cream are guaranteed to bring a smile to your face. Don’t hesitate to experiment with variations and make it your own. And if you do, I’d love to hear about your creations! Share your photos and feedback, and maybe even pair it with a warm slice of apple pie for the ultimate dessert experience. Happy churning!