Dessert Recipes

Cinnamon Crunch Ice Cream

Cinnamon Crunch Ice CreamIs your ice cream feeling a little vanilla? Take the flavor up a notch with…

Cinnamon Crunch Ice Cream

Cinnamon Crunch Ice Cream


8 large egg yolks 1 cup sugar 2 cups heavy whipping cream 1 cup 2% milk 2 teaspoons vanilla extract WALNUTS: 1 tablespoon large egg white 2 cups walnut or pecan halves 1/3 cup sugar 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice


In a large heavy saucepan, whisk egg yolks and sugar until blended; stir in cream and milk.

Cook over medium-low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 175°, stirring constantly.

Do not allow to boil.

Remove from heat immediately.

Quickly transfer to a large bowl; stir in vanilla.

Place bowl in a pan of ice water.

Stir gently and occasionally for 2 minutes.

Press plastic wrap onto surface of custard.

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Refrigerate several hours or overnight.

Preheat oven to 325°.

In a large bowl, whisk egg white.

Add walnuts; toss to coat.

In a small bowl, mix sugar and spices.

Sprinkle over walnuts; toss to coat.

Spread into a 15x10x1-in.

baking pan.

Bake 30-35 minutes or until crisp, stirring every 10 minutes.

Cool completely.

Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s



Transfer ice cream to freezer containers, allowing headspace for expansion.

Fold in nut mixture.

Freeze 4-6 hours or until firm.

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