Cinnamon Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Pool Court,
Pool In Wharfdale

Chef Melvyn Jordan


  • 1 pint (575 ml.) milk
  • 6 whole cinnamon sticks
  • 1 oz. (25 g.) glucose
  • 4 oz. (125 g.) sugar
  • 4 oz. (125 g.) egg yolks (approx. 6 depending on size)
  • ½ teaspoon ground cinnamon
  • 5 fl.oz. (150 ml.) double cream


Place the cinnamon sticks in the milk and bring to the boil. Allow to cool, about 4 hours.

Beat the egg yolks with the sugar and strain the cold milk Whisk the milk and egg yolks together and add the glucose. Place the mixture into a thick bottomed pan and put on a moderate heat, stirring continuously till the mixture coats the back of a spoon—do not boil. Strain into a bowl and stir in the ground cinnamon and double cream. Allow to go cold and freeze.

Place mixture into ice cream machine or deep freeze. If using a deep freeze, place mixture into a sealed plastic container and put into deep freeze. Stir from the edges to the middle at 20 minute intervals. Beat the mixture vigorously when it starts to thicken. When ice cream is ready, store in a sealed plastic container.