Cinnamon Ice Cream with Sugar Cookies

Votes: 1

Time: 45 minutes plus freezing time
Complexity: easily
Servings: 6 - 8

Ice cream was once available only to wealthy nobles, but now you can buy it at almost any store or even make it at home. It's not difficult at all, especially if you have an ice cream maker. You can experiment endlessly by adding your favorite fruits, chocolate, or even spices. The friendship between cinnamon and vanilla has long been known, and this combination works quite well in ice cream. You can also complement the dessert with deliciously crunchy tortilla chips with sugar and cinnamon.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cinnamon ice cream

3 cups of drinking cream 10%
2 tbsp. sugar
1 teaspoon vanilla extract
4 cinnamon sticks
9 large egg yolks
3 cups heavy cream
1 heaping teaspoon of ground cinnamon

Cinnamon chips

0.5 cups of sugar
1 tbsp. ground cinnamon
6 tortillas
55 g butter, melted

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ice cream, eggs, cream, tortilla, cinnamon

Cooking the dish according to the recipe:

Cinnamon ice creamIn a medium saucepan, heat the milk and sugar mixture over medium-low heat; stir. Then, add the vanilla extract and cinnamon sticks. Heat the mixture until hot, but not boiling.
Place the egg yolks in a medium bowl and whisk vigorously for about 2 minutes, until they become lighter in color.

Remove the cinnamon sticks from the mixture and discard them. Take a ladleful of the hot mixture and slowly pour it into the yolks, whisking constantly. This will warm the egg yolks so they don't seize when added to the pan.

Add another ladle of the hot mixture and, once combined, slowly pour the egg mixture into the saucepan with the remaining hot cream, stirring with a spoon. Stir and cook until the mixture thickens and begins to coat the back of a spoon, about 2 minutes.
Place a fine-mesh sieve over a clean glass bowl and strain the resulting cream. Don't worry if it looks a little lumpy. Add the heavy cream and fold in. Finally, stir in the ground cinnamon and refrigerate, covered, until completely chilled.
Pour the cooled mixture into an ice cream maker and follow the instructions. Once the machine finishes churning, you'll have a soft-serve ice cream consistency. Transfer the mixture to a freezer-safe container and freeze until firm, about a few hours.
Serve ice cream with cinnamon chips.

Cinnamon chips: Preheat oven to 175°C.

In a small bowl, combine sugar and cinnamon. Place tortillas on a baking sheet and brush both sides with butter. Sprinkle both sides generously with the cinnamon-sugar mixture.

Bake for about 15 minutes until golden and crispy, then let cool to room temperature. Break into large pieces.