$112 Cinnamon Ice Cream


13 Aug $112 Cinnamon Ice Cream


This recipe is Cheryl’s fault. I tried her cinnamon brownies and because of a mistake on my end, not hers, ended up with a tasty but dry dessert. My solution was to top it off with cinnamon ice cream.

Only no one makes cinnamon ice cream around here.

So I had to do it myself.

Only I didn’t have an ice cream maker.

Now I do.

Turns out I’m not good at math. In the interests of economy, I salvaged a batch of $8.00 brownies with $112 worth of ice cream. And I even botched that.

On the upside, I have finally figured out the mysteries behind the liquid cinnamon ice cream and the hostile coffee variation. Bear with me.

My cinnamon ice cream died of broken hearts. Literally. Since too much sugar can prevent an ice cream from setting, adding chopped up cinnamon hearts was the recipe’s undoing. Note to self: If adding candy, do so right at the end!

And the antagonistic coffee flavour? Oh, if I only listened to myself at times. When a reader questioned the excessive amount of lemon balm added to the ice cream recipe I posted on Accidental Hedonist, I glibbly told her not to worry, overkill was essential since the egg yolks would temper the flavour. I then promptly forgot this tip, and used the coffee requirements of a yolk-heavy, French style ice cream. The problem? I was making an egg-free Philadelphia version. Without eggs, overkill is just overkill.

I finally hit the right consistency and flavour with this last batch. The only disappointment is the colour. I’d envisioned a warm cinnamon brown, but got bland vanilla white. Given my previous failures, I can live with that.

Cheryl’s Fault Cinnamon Ice Cream
Printable recipe

Makes about 1 litre


  • 1 cup whole milk
  • 2 cups whipping cream (35%)
  • 3/4 cup sugar
  • pinch of salt
  • 6 sticks of cinnamon, about 3 inches each


  1. Put all ingredients except 1 cup cream in a medium sauce pan. Heat gently, stirring occasionally, until bubbles begin to form at the edge.
  2. When bubbles form, turn off heat, cover and let steep for 1 hour.
  3. Remove cinnamon sticks, add remaining cup of cream and stir.
  4. Cover and chill mixture thoroughly in the fridge. (You can put in the freezer towards the end to make it extra cold.)
  5. Churn in an ice cream maker according to manufacturer’s instructions.
  6. Serve alone or on brownies.
  7. Send Cheryl the bill.

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No Comments
  • Cheryl
    Posted at 19:52h, 13 August Reply

    I’ve never been so proud to have my name adorn a recipe in my life, though “Cheryl is Awesome Cinnamon Ice Cream” has a better ring to it. Seriously, cinnamon ice cream is my all-time favorite. I had it in Paris for the first time at Berthillon. I’d have paid $113 for their version, so yours — at $112 — strikes me as a bargain.

  • Dana McCauley
    Posted at 08:55h, 14 August Reply

    Math is highly over rated. In fact, if math and ice cream were suits in a card game, ice cream would trump math. So there.

  • Babette
    Posted at 20:31h, 19 August Reply

    LOL!!! I can so relate to $112 cinnamon ice cream.

    I own an ice cream maker. It gets a lot of real estate in my STOOPIT side-by-side freezer/fridge…but I insist on keeping in there so I can whip up some ice cream on a whim. And I HAVE done that…so it was a good investment (and then there was the time I came home to a full dinner cooked by my then 11 y.o. daughter–complete with homemade coffee ice cream…)

  • Anushruti
    Posted at 03:14h, 04 July Reply

    This looks absolutely delicious!

  • Amelia
    Posted at 20:41h, 06 February Reply

    I can relate, after buying my Cuisinart I was teased by how many tubs of ice cream I could buy for the same price as my ice cream maker that doesn’t even include ingredients. But to create your own ice cream is so worth it!

    So after my first attempt at ice cream turning out as Coffee and Walnut liquid (way too sugary) I’m making your pumpkin pie ice cream recipe!
    P.S Your website is beautiful by the way!

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