Cinnamon Ice Cream

September 02, 2018

Cinnamon Ice Cream

Summer isn't done with us yet, but as the trees start to change, I find my palate starts to crave some of the flavours of fall. With this recipe, you can have both! 

Cinnamon Ice Cream

The perfect dessert for any season!

This recipe assumes you have an ice cream maker, but those without shouldn't be discouraged - Kay, our Creative Director, has tried this recipe with the "David Lebovitz" method (also known as the "stir every 45 for 3 hours" method) and gives it a thumbs up!A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC



  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 ½ cups half-and-half cream
  • 2 eggs, beaten
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract*
  • 2 teaspoons ground true cinnamon*
    • *Available at Well Seasoned


  1. In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
  • Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

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