Cinnamon ice cream

Step by step

1. In a saucepan, combine the heavy cream, whole milk, sugar, and half of the cinnamon. Place the saucepan over medium heat and stir the mixture until it is well combined. Heat but do not boil.

2. Add the egg yolks into the bowl of the KitchenAid stand mixer fitted with the Mixer Whisk and whisk on speed 4 for 2 minutes. While the mixer is running, slowly pour in 200 ml of the warm cream mixture. Once combined, pour the egg yolk and cream mixture back into the saucepan.

3. Continue cooking on medium heat for about 10 minutes, stirring constantly, until the mixture thickens.

4. Transfer the batter into a jug or a container and let cool off to room temperature. Once cooled, place in the fridge for a minimum of 4 hours or overnight.

5. To make the cinnamon crunch, mix together the melted butter, brown sugar, and the leftover cinnamon.

6. Attach the frozen KitchenAid Ice Cream Bowl to the stand mixer and turn it to speed 1. Pour the cooled ice cream batter into the Ice Cream Bowl and let it churn until it reaches a soft ice cream consistency, which takes about 15 minutes. Add the cinnamon crunch and continue churning for one more minute. Enjoy right away or place into a container and keep in the freezer until serving.