Saigon Cinnamon Ice Cream
Indulge in the warm, aromatic flavors of Saigon Cinnamon Ice Cream, a velvety frozen treat that combines the creamy richness of a custard base with the bold spice of Saigon cinnamon. Perfectly balanced with hints of vanilla and a whisper of salt, this recipe creates an unforgettable dessert that’s both comforting and delightfully unexpected. The homemade ice cream is crafted with a traditional custard technique, ensuring a smooth and luxurious texture that melts effortlessly on your palate. Whether served in a cone, a bowl, or paired with warm baked goods, this Saigon Cinnamon Ice Cream is a show-stopping addition to your dessert repertoire. Perfect for fall gatherings or any time you crave a sophisticated twist on a classic treat, this ice cream celebrates the warmth of cinnamon in every scoop.
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Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 2 teaspoons Saigon cinnamon
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
In a medium saucepan, combine heavy cream, whole milk, and half of the granulated sugar. Heat over medium heat, stirring frequently, until the mixture is hot but not boiling (around 175°F/80°C). Remove from heat.
Step 2
In a mixing bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale yellow and slightly thickened.
Step 3
While whisking constantly, slowly pour about 1/2 cup of the hot cream mixture into the egg yolks to temper them. Then, gradually whisk the tempered egg mixture back into the saucepan with the remaining cream.
Step 4
Return the saucepan to medium-low heat and cook, stirring frequently with a wooden spoon or heat-resistant spatula, until the custard thickens and coats the back of the spoon (approximately 170-175°F/77-80°C). Do not let it boil.
Step 5
Remove the custard from heat and stir in the Saigon cinnamon, vanilla extract, and salt until fully incorporated.
Step 6
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the bowl with plastic wrap, pressing it directly against the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
Step 7
Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes.
Step 8
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to allow it to firm up before serving.
Step 9
Serve the Saigon cinnamon ice cream in bowls, cones, or as a topping for your favorite desserts. Enjoy!
Nutrition Facts
| Serving size | (952.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2565.1 |
| Total Fat 185.9g | 0% |
| Saturated Fat 107.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1247.3mg | 0% |
| Sodium 875.1mg | 0% |
| Total Carbohydrate 168.5g | 0% |
| Dietary Fiber 2.8g | 0% |
| Total Sugars 162.7g | |
| Protein 19.0g | 0% |
| Vitamin D 180.6IU | 0% |
| Calcium 444.5mg | 0% |
| Iron 2.2mg | 0% |
| Potassium 471.4mg | 0% |
Source of Calories