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Best Homemade Cinnamon Swirl Ice Cream – an easy Cuisinart Ice Cream Maker Recipe that can be also be made without a gelato maker! Serve it with apple pie! Jump to Recipe
Make Cinnamon Swirl Ice Cream
The best ever Cinnamon Swirl Ice Cream made within minutes in my Cuisinart Ice Cream maker! There is no better way to top German Apple Streusel Cake or slice of my caramel apple pie. This Cinnamon Ice Cream with brown sugar cinnamon swirl is rich with the flavors of the holidays. It’s smooth, creamy and perfect for adding to all your seasonal cobblers and cakes.
Cinnamon is the undisputable number one spice during the holiday season and Christmas. Pulverized coziness, the Christmas Spirit’s Fairy Dust. We smell cinnamon and immediately think of apple pie, warm cinnamon rolls fresh from the oven. But cinnamon also ups the cozy for all cold desserts and can turn a scoop of ice cream into a heart-warming experience!
This homemade cinnamon ice cream tastes just like the one from the ice cream parlor in my hometown! Of course, there is nothing stopping us from eating cinnamon ice cream in summer, but it’s especially good during the holiday season.
I used my favorite ice cream base, which involves heavy cream, and egg yolks. Egg yolks give your ice cream the greatest texture and it’s rare that I make a batch of ice cream without this step. Try it once and you’ll be a believer.
To take things to the next level, we add a cinnamon brown sugar swirl. Not only does it look extra pretty, it also makes for a more exciting taste experience.
Cuisinart Ice Cream Maker Directions:
You want to make sure to chill the container. I put it in the freezer overnight and I also make sure to chill the ice cream base really well.
Make the ice cream base and turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture.
How long does the Cuisinart ice cream bowl need to freeze?
In general, the freezing time is between 6 hours and 22 hours. I just leave it in there always. That way I can take it out any time for immediate use. To determine whether the bowl is completely frozen, shake it. If you do not hear the liquid moving, the cooling liquid is frozen.
How do you know when ice cream is churned enough?
The ice cream is done when it forms into a solid mass and is no longer mixed by the turning paddle
Without ice cream maker:
If you don’t have an ice maker or gelato maker, you can freeze the ice cream base in an ice cream container or loaf pan. Every 2 hours you take the container out of the freezer and stir the base with an electric hand mixer or fork to break the ice crystals. You can also do this with an immersion blender. You want to do this 3-4 times, otherwise, your ice cream will not have a smooth consistency. A bit of a hassle but it works! Prepare the cinnamon swirl when the ice cream is already nice and creamy and swirl it into the ice cream base towards the end.
For the ice cream base
- heavy cream / double cream
- free-range egg yolks
- vanilla bean or vanilla extract
For the cinnamon ripple
- salted butter
- brown sugar or coconut sugar
- regular sugar
- ground cinnamon – I like Ceylon cinnamon
- heavy cream or double cream
How do you prevent ice crystals in ice cream?
Take a shortcut!
If you are short on time, buy a good quality ready-made vanilla ice cream, soften for 15 minutes, then stir the cinnamon ripple sauce through it and refreeze.
- you can add some cinnamon chips or butterscotch chips to this ice cream
- chopped or candied nuts would be another great addition
Love anything cinnamon? Try my Cinnabon Cinnamon Swirl Ice Cream.
★ Did you make and love this cinnamon swirl ice cream recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Cinnamon Swirl Ice Cream Cuisinart Ice Cream Maker Recipe
Best Homemade Cinnamon Swirl Ice Cream - an easy Cuisinart Ice Cream Recipe that can be also be made without a gelato maker! Serve it with apple pie!
- 600 ml heavy cream - 2 1/2 cups
- 5 large free-range egg yolks
- 1/4 tsp salt
- 50 g sugar - 1/4 cup
- 1 vanilla bean or 2 tbsp vanilla extract
- For the cinnamon ripple
- 75 g salted butter- 1/3 cup
- 50 g soft brown sugar - 1/4 cup
- 50 g caster sugar - 1/4 cup
- 1/4 tsp salt
- 2 tbsp ground cinnamon
- 50 ml double cream/ heavy cream
Split the vanilla pod lengthways with a sharp knife and scrape out the seeds / vanilla caviar. Put heavy cream in a small saucepan. Add the vanilla seeds along with the scraped out pod and heat everything slowly, bring to the boil and set aside. Remove the vanilla pod. If using extract or vanilla bean paste just add that to the milk.
Mix egg yolks with sugar with salt in a flat bowl using handheld whisk until smooth. Quickly pour some of the hot vanilla cream into the egg mixture, stirring to temper the egg yolks. Return the custard to your pot and stir until it thickens. Now, you can set the bowl with custard ocer a ice-cold water bath for a whisk for 4-6 minutes to cool, then let it cool in the refrigerator for another 30 minutes or longer.
Make Cinnamon Ice Cream in your Cuisinart: Pour the chilled vanilla custard into the frozen freezer bowl and let it churn until thickened, about 20 minutes. The ice cream will have a soft serve texture. Transfer the ice cream to an airtight container, swirl in the cinnamon swirl and place in the freezer to firm up or another 1 1/2- 2 hours.
Any ice cream maker: Pour the ice cream base into the container of your ( pre-chilled) ice cream maker and let it churn until it reaches soft serve texture, 20 - 40 minutes depending on your brand of ice cream maker. Fill the vanilla ice cream in a pre-chilled container, swirl with the cinnamon brown sugar swirl and close with a lid or cover with cling film to store and place in the back of your freezer.
If you don’t have an ice cream machine, freeze in an airtight container. Every 2 hours or so remove and whisk with an electric hand mixer or a fork to break up the ice crystals. You’ll need to do this 3-4 times, otherwise your ice cream won’t have a smooth consistency.)
For the cinnamon ripple, melt the butter in a pan, then add both sugars and the cinnamon and swirl to combine. At this point, you can either heat further to dissolve the sugar or remove from the heat to keep a bit of a crunchy texture. Add the double cream, stir to combine, then leave to cool slightly.
Transfer the ice cream to a freezerproof container (if using a machine), then swirl the cinnamon sauce through with a fork to give a ripple effect. Freeze for a further hour or so until firm, then serve.
The ice cream will keep in the freezer in an airtight container, tightly wrapped in cling film, for up to 1 month.