This cinnamon ice cream is a delicious treat. It reminds me of the cinnamon ice cream I used to get at Ray’s Ice Cream in Detroit!


  • 2 large eggs
  • 1 ½ cups half-and-half cream
  • 1 cup white sugar
  • 1 cup heavy cream
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract


  1. Whisk eggs together in a bowl.
  1. Stir half-and-half and sugar together in a saucepan over medium-low heat until mixture begins to simmer. Remove from the heat.
  2. Pour 1/2 of the hot mixture into the eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk in heavy cream. Continue cooking over medium-low heat, whisking constantly, until thick enough to coat the back of a metal spoon. Remove from the heat, and whisk in cinnamon and vanilla. Set aside to cool, about 30 minutes.
  3. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts (per serving)

18g Fat
28g Carbs
Nutrition Facts
Servings Per Recipe 8
Calories 279

By Admin

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