Cinnamon Hearts Ice Cream

Cinnamon Hearts Ice Cream

The 'official' ice cream of Valentines Day!


2 cups (500 mL) heavy cream 35%
1 cup (250 mL) whole milk
2 Tbsp (32g) or about 50 cinnamon hearts
1 tsp (5 mL) pure vanilla extract
5 egg yolks
¼ cup (60 mL) sugar
additional ½ cup cinnamon hearts, crushed. to add at the end


Prep time: ,
Chill time: 20 Min
Total time:


Makes: 1 Quart


Whisk cream, milk, and cinnamon hearts in a medium heavy-based saucepan.
Heat until mixture just starts to simmer (don't boil).
Meanwhile whisk egg yolks, and sugar in a bowl until pale and thick.
Slowly whisk the cream mixture into the egg mixture (tempering the eggs).
Pour back into the saucepan
Place pan on a low heat; stirring constantly until mixture has thickened and coats the back of the spoon (or reaches at least 165ºF).
Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
Pour into your ice cream maker and follow manufacturers instructions on operation.
Break up remaining cinnamon hearts and add to the ice cream maker just before fully frozen.
Once mixture is frozen; eat immediately or freeze for up to 1 week.
Makes approximately 1 quart

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