Cinnamon ice cream: Christmas dessert
Cinnamon ice cream is a Christmas indulgencewhich is a must in the cold season. Here I show you my recipe.
The combination of cinnamon and creamy milk ice cream brings Warming aromas into the cold season and reminds us of cozy Christmas evenings.
Content
ingredients Cinnamon ice cream
For 4 servings (approx. 500 g ice cream)
Preparation time: 10 minutes
Maturing time/cooling time: 1 hour or overnight
Freezing time: 30 minutes (ice cream machine), about 4 hours (freezer method).
- 190 g milk
- 190 g cream
- 38 g sugar ( e.g. health food store raw tube... from € 4.99 (€ 4.99 / kg) )*
- 20 g dry glucose ( e.g. SWEETme® Glucose Pul... )*
- 30 g dextrose ( e.g. GOLDEN PEANUT Dextro... )*
- 15 g skimmed milk powder ( e.g. Vita2You Organic Skimmed... from € 17.95 (€ 17.95 / kg) )*
- 6 g inulin ( e.g. EWL Natural Products In... from € 16.11 (€ 14.65 / kg) )*
- 8 g cinnamon powder ( e.g. Ceylon cinnamon BIO, gem... from € 9.59 (€ 38.36 / kg) )*
- 0,5 g locust bean gum ( e.g. Rapunzel carob... from € 9.24 (€ 142.15 / kg) )*
- 0.5 g guar gum ( e.g. EWL Naturprodukte Gu... from € 5.90 (€ 29.50 / kg) )*
- 1 pinch of salt
Preparation
- Weigh out the sugar, dextrose, glucose, skimmed milk powder, locust bean gum, guar gum, inulin and cinnamon and mix the ingredients well. The small quantities of less than 1 g should be weighed with a fine scale. ( e.g. Josh's digital scales M... from € 9.29 )* be weighed out. If any of the ingredients are lumpy, pass the powder through a sieve.
- Put the milk and cream in a pan and heat the mixture, stirring until just before it boils.
- Stir the dry ingredients into the milk and cream mixture.
- Keep stirring the ice cream mixture for a few minutes just before it boils. Then switch off the hob and remove the pan from the heat.
- Let the ice cream mixture cool in the refrigerator and ripen overnight if necessary.
Freezing process and completion
Before freezing, it is best to mix the ice cream mixture again with a hand blender. ( e.g. Braun hand blender Mult... from € 49.99 )* or stand mixer.
Now you can use the ice cream machine Prepare and pre-cool if necessary. The freezing process takes approx. 30 minutes in the ice cream maker.
Who Glycerin If you want to use a freezing agent, you should add it to the ice cream mixture when the ice cream is almost ready. Otherwise, if the ice cream mixture is still too liquid, it will take longer for the ice cream to set due to the freeze-inhibiting effect.
Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
Tips and interesting facts about cinnamon ice cream
- Cinnamonone of the oldest spices in the world, originally comes from South Asiaespecially from Sri Lanka, India, Indonesia and Vietnam. Cinnamon is extracted from the bark of the cinnamon tree and is usually ground into powder. We mainly use two varieties: Ceylon cinnamon ( e.g. Ceylon cinnamon BIO, gem... from € 9.59 (€ 38.36 / kg) )* and Cassia cinnamon ( e.g. Alpi Nature Cinnamon mixed... from € 9.99 (€ 19.98 / kg) )* . Ceylon cinnamon, often referred to as "real cinnamon", is milder and finer in taste. It is considered to be of higher quality than cassia cinnamon, which is also available. Which of the two you use is up to you. However, in the Cassia cinnamon more coumarin which can be harmful to health depending on the dosage.
- As Toppings Crumbled cinnamon is ideal for the cinnamon ice cream. Gingerbread or Cinnamon starsto complete the Christmas experience. A Pinch of cinnamon powder must be in any case.
Thanks for the great recipes 😊
Unfortunately, I don't tolerate table sugar very well and usually replace it with glucose. Since I don't like it too sweet, I usually swap it 1:1. How would you do that with ice cream? Replace it with glucose and dextrose in the same ratio as in the recipe, or just one of the two? This question arises with many recipes, of course, so a more general answer would be great. Best regards
Hello Jasmin,
I'm glad you found my blog. 😀
Of course, this is difficult if you don't tolerate table sugar very well. Replacing it with dextrose would make the ice cream less sweet and probably lead to very strong freeze inhibition.
I once read that you can use 75 % dextrose + 25 % glucose instead of sugar. But unfortunately, I can't tell you whether that actually works. The ice cream will be less sweet, but if that's okay with you, I would give it a try.
So that means if the recipe calls for 100 g of granulated sugar, you use 75 g of dextrose and 25 g of glucose instead. The rest of the recipe stays the same. I hope that works and the ice cream sets properly. Please let me know how it turns out, I'd be very interested to hear.
Good luck!
Dear Ice Cream Maker,
Thanks for the tip!
I tried it with pistachio ice cream and have to say that the result was great. It is actually on the creamier side, and there is some freezing inhibition, but it was still firmer than expected. Not everyone may like that. But for me, it was great to eat ice cream without worrying about intolerances. The sweetness was also just right for me; it was still sweet 😉
Many greetings
Dear Jasmin,
Thank you very much for your feedback. I'm very happy to hear that 😄 and it's good information for others who have a similar intolerance.
I hope it works just as well with other ice cream flavors. Nut ice cream is naturally a little fattier and therefore harder when frozen, which may have compensated for the higher freezing inhibition.
I'll definitely keep my fingers crossed that your further tests are just as successful and that you'll now be able to enjoy lots of different ice cream flavors.🍦
Many greetings