I created this recipe before the world kinda blew up with all of the COVID-19 issues, and my initial intention was to ease into the warm months and get us thinking about some fun cool treats for Spring and Summer. Now? I think we could all use a little extra comfort in our lives, and since most of us are holed up at home, a batch of homemade cinnamon roll ice cream might hit the spot.
How To Make Homemade Cinnamon Roll Ice Cream?
This ice cream recipe uses my favorite ratios for an egg yolk custard ice cream base - 5 yolks to 2 cups of dairy. It creates a luscious creamy ice cream with a robust flavor that lends so well to pretty much any flavor you can dream up. I steeped real cinnamon sticks in heated milk and cream before making the custard, and later, while the ice cream churns, I dropped in chunks of baked and iced cinnamon rolls.
What Substitutions Can I Use?
If you don't have real cinnamon sticks, you can use 1.5 tsp ground cinnamon stirred into the warm milk/cream mixture - just skip the steeping step. You can also use 2 cups of half-and-half in place of the milk and cream. For a twist on flavor, you can use orange cinnamon rolls or pumpkin cinnamon rolls for a little extra kick - yum!
What Kind of Container to Use to Freeze Ice Cream?
I use this insulated ice cream container and I'm about to buy a couple more. The narrow style fits nicely in my freezer and the ice cream's texture is preserved. If you choose to use a Tupperware or Rubbermaid type storage container, make sure that it is labeled as being freezer safe, as such containers can become brittle and break when frozen - ask me how I know.
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