Cinnamon Ice Cream


4 tbsp RawSpiceBar's Organic Cinnamon Cassia
1 c. whole milk
3/4 c. sugar
Pinch of salt
2 c. heavy cream, divided
5 large egg yolks


1. Heat milk, sugar, salt, RawSpiceBar's Organic Cinnamon Cassia, and 1 cup heavy cream together in a medium saucepan. Cover, remove from heat, and let steep 1 hour.
2. Whisk together egg yolks in a small bowl and gradually add some of the warm cinnamon-infused milk to the yolks, whisking constantly. Scrape the warmed yolks back into the saucepan and cook over medium heat, stirring constantly and scraping the bottom with a heatproof spatula, until the custard thickens and coats the spatula. Remove from heat and immediately pour the custard through the strainer into the cream. Stir the custard until cool, then chill thoroughly in the refrigerator, preferably overnight.
3. Taste the mixture before churning, then freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Makes about 1 quart.
Adapted from Cinnamon Ice Cream recipe by David Lebovitz.

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