Cinnamon Vanilla Bean Ice Cream


Brrr! Is it cold! Seems the Polar Vortex is upon us. And simply everyone I chat with wants to tell me how terribly cold this Winter will be. Better stock up on the snow shovels, de-icer pellets and re-stock the liquor cabinet. (Hey…shoveling snow can be very thirsty work…) I’m sure the last thing you want to hear about is a summery dessert classic like ice cream. But you might want to reconsider. Don’t be too hasty. Because what I’ve got here is Cinnamon Vanilla Bean Ice Cream.


This delicacy, with its warm Fall cinnamon flavor, is just what you need. Not only does it taste dreamy all on it’s own, but it will also perfectly compliment all of those lovely apple-y, maple-y Fall desserts you’ve been making. I made a big batch of it up a couple weeks ago and we’ve enjoyed it with our Apple Cider Donut Cake as well as our Apple Cider Glazed Donut Bread Pudding. Yum! And although a naked scoop of it is fantastic, I was feeling a bit naughty one night and heated up a bit of that Salted Caramel Sauce I’ve told you about and drizzled that over the top. Oh. My. God. Completely irresistible.


So don’t be so quick to turn up your nose at ice cream this winter. It’s not like you’ll be eating it standing outside in the middle of a snowpocalypse. You’ll be curled up on your sofa, all cozy under some blankets next to a roaring fire, enjoying a big old bowl of this Cinnamon Vanilla Bean Ice Cream.


Cinnamon Vanilla Bean Ice Cream

  • Servings: 2 quarts
  • Difficulty: easy
  • Print

recipe from: The Foodie Affair


  • 2 egg yolks
  • 1 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 vanilla bean pod, split in half or 1 teaspoon of vanilla bean paste
  • 2 cups whole milk
  • 2 cups heavy cream


In a small bowl lightly beat egg yolk and set aside.

In a medium saucepan, stir in sugar, 1 cup of the milk and add the eggs. Cook over low heat stirring frequently until is begins to thicken slightly. Whisk in all remaining ingredients; milk, cream, vanilla pod, cinnamon, and continue to cook until the ingredients coats the back of the spoon.

Remove from heat and put in a container that the ingredients can cool in. Place plastic wrap directly on the mixture to prevent a film from forming. Chill in the refrigerator for 2 hours.

Remove vanilla bean pod and pour cold mixture into prepared frozen ice cream insert and process according to manufacturer’s directions.


Cinnamon Vanilla Bean Ice Cream brought to you by: Runcible Eats (




9 Responses to Cinnamon Vanilla Bean Ice Cream

  1. My husband would love this! It doesn’t matter to him if it’s 100 degrees or 0 outside!

  2. panikikubik says:

    Thank you for the recipe, I will try and make this for Christmas🙂

  3. Great- I will be trying this!

  4. Ice cream is for all days of the year! I’m thrilled that you gave this recipe a try🙂 I’m going to have to try it with your Apple Cider Donut Bread Pudding!

  5. kat says:

    Yum!!!!! Cinnamon and vanilla, I would of never known to pair the two together for ice cream!

  6. huntfortheverybest says:

    oh creamy and delicious ice cream. yum!

  7. I cannot wait to try this. I will always go for ice cream as my dessert, and I eat it no matter the weather. Thanks for sharing. Xx

  8. […] up a bit for a fun Fall dessert with an additional drizzle of Salted Caramel Sauce and a scoop of Cinnamon Vanilla Bean Ice Cream. […]

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