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Despite The Lingering Hot Weather, The Pioneer Woman’s Homemade Cinnamon Ice Cream Will Help You Get In The Mood For Fall In No Time At All

September 05, 2017

A bowl of refreshingly cool cinnamon ice cream with homemade cinnamon crisps is the perfect combination to combat the lingering heat. For many, summer is a season that is hard to release. It’s the time of year when the sun is bright, the weather is hot, and outdoor activities are in full swing. I’m a definite summer-lover so, when I start to feel the first signs of fall approaching, I silently beg for summer to stick around just a teeny bit longer!

There are others on the complete opposite end of the spectrum, who patiently endure the sweltering heat as they long for the gloriously crisp fall season. Whether you’re in the first category or the second, this recipe is sure to please. It is chock-full of all the deliciously iconic flavors of fall, but still has the cool, creamy aspect that’s reminiscent of summertime. It’s a combination guaranteed to please the tastebuds of young and old! Check out the recipe, below, to see how to craft this tasty treat.

For Ice Cream:
3 c. half-and-half
2 c. sugar
4 cinnamon sticks
1 vanilla bean
9 egg yolks
3 c. heavy cream
1 tsp. ground cinnamon

For Cinnamon Crisps:
½ c. sugar
1 Tbsp. Ground cinnamon
Melted butter
Flour tortillas


Pour half-and-half into a saucepan. Add the sugar and cinnamon sticks. Let this mixture slowly warm on the stove. Split a vanilla bean and scrape out the insides. Add both the pod and the insides to the mixture. Once hot, remove cinnamon sticks and vanilla bean pod.

In a mixer, beat together nine egg yolks until smooth and creamy. While the mixer is on low, slowly drizzle in one cup of the hot half-and-half mixture. Remove bowl from the mixer and slowly begin to incorporate the egg mixture into the remaining hot half-and-half mixture, stirring constantly. It will quickly turn into a thick custard.

Place a fine mesh strainer over a large bowl. Pour the hot custard through the strainer and stir slowly, allowing the “good stuff” to drip through the strainer. Once strained, pour in the heavy cream and a heaping teaspoon of ground cinnamon. Stir well to combine. Pour half of the cinnamon custard mixture into your ice cream maker and let it churn until thick, fluffy ice cream has formed. Repeat step with the remaining mixture. Place in a freezer-safe container and keep frozen until ready to serve.

For the cinnamon crisps, preheat your oven to 350 degrees F. Pour sugar and cinnamon into a medium bowl. Mix well to combine. Brush melted butter all over both sides of your flour tortillas and sprinkle both sides with cinnamon-sugar mixture. Bake for about 15 minutes or until the tortillas are golden brown and crisp. Break into pieces and serve with cold ice cream.

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