Cinnamon ice cream

Kanelglass

Cinnamon ice cream

Swedes use lots of spices in cooking but pride of place must surely go to cinnamon. Kanelbullar (cinnamon buns) appear everywhere, but there are other uses for cinnamon. Cinnamon ice cream is a prefect partner for apples and so this goes perfectly with any apple dessert, although it is also good to eat on its own. In the summer cinnamon ice cream can be mixed with sparkling apple juice to make a delicious cold drink.

This recipe has a double dose of cinnamon to give it an intense cinnamon flavour, but it is balanced by the vanilla, another of Sweden’s popular spices. John Duxbury

Summary

Recipe summary for cinnamon ice cream

Tips

•  Grinding your own cinnamon is said to be worth the extra effort but I have yet to make the effort myself!

•  For a quicker version simply follow our vanilla ice cream recipe and add 2 teaspoons of ground cinnamon. It’s is still pretty good and it is a lot quicker!

Ingredients

A packet of raw cane sugar

240 ml (1 cup) milk (full fat or semi-skimmed)
1   cinnamon stick
3   egg yolks
110 g (½ cup) sugar, preferably raw (pure) granulated cane sugar
1 tsp   vanilla sugar
1 tbsp   ground cinnamon
480 ml (2 cups) whipping cream

Method

Milk and a cinnamon stick in a saucepan

1. Put the milk in a pan with the cinnamon stick and bring to the boil. Turn off the heat and leave to infuse for five minutes.

Egg yolks and sugars being whipped together

2. In a bowl, whisk together the egg yolks and sugars until thick and creamy, about a minute by hand.

3. Whisk in the ground cinnamon.

4. Discard the cinnamon stick. Strain the hot milk over the yolks, whisking continuously.

5. Pour the custard mix back into the pan and cook on a low heat for 10 minutes, stirring constantly until thickened enough to coat the back of a wooden spoon. Leave to cool for a few minutes (or longer).

Custard being whisked over a bowl of ice

6. Whisk the custard into the cream in a bowl sat over some ice until the mixture is fairly thick and the whisk leaves a trail, about a minute with an electric whisk.

Mixture covered with clingfilm and left to chill

7. Press a piece of cling film (food wrap) over the surface and chill for a few hours or overnight.

8. When cold pour into an ice cream machine with the paddle running and freeze according to the machine’s instructions.

Without an ice cream machine

If you’ve not got an ice cream machine, instead of stage 8 whip the mixture with a fork and then pour it into to an ice cream container. Cover the surface of the ice cream with cling film and freeze. Remove the mixture from the freezer every half hour. Fork over the mixture thoroughly and return to the freezer. Repeat this step until the mixture is thoroughly frozen, which will normally take 2 or 3 hours.

Serving suggestions

Cinnamon ice cream in a tub

Take the ice cream out of the freezer about 15 minutes before required to give it time to soften a little.

Try cinnamon ice cream with päron i röttvin (pears in red wine) or as an alternative to vaniljsås (vanilla sauce) with äppelkaka (apple cake).

Downloads

  printer version.pdf

  phone / tablet computer version.pdf

Horizontal-Yellow-line

SwedishFood.com

SwedishFood.com is run by a not-for-profit company set up to help English speakers around the world who would like to learn more about Swedish food. If you like the site please help us to promote it and bring Swedish food to a bigger audience by following us on:

 Facebook logoTwitter logoPinterest logo

John Duxbury
Editor and Founder