Churro Cinnamon Ice Cream

Name: Churro Cinnamon Ice Cream
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup (240 ml) Heavy cream, cold; 1 cup (240 ml) Whole milk, cold; 5 large (90 g) Large egg yolks, separated from whites, at room temperature; ¾ cup (150 g) Granulated sugar; 1½ tsp (3 g) Ground cinnamon; 1 tsp (5 ml) Vanilla extract; ¼ tsp (½ g) Salt; 1 cup (150 g) Churro pieces (store-bought or homemade), roughly chopped (optional)

From the MyKitchenBank Kitchen

A silky custard-based ice cream infused with warm cinnamon and vanilla, capturing the comforting flavors of churros. This creamy frozen treat is rich, aromatic, and perfect served straight from the ice cream maker as soft-serve or frozen until firm for scoops. The balance of sweet cream and cinnamon warmth makes it an ideal companion to warm churros or enjoyed on its own.

Prep: 20 min
Cook: 18 min
Wait: 4 hr 25 min
Total: 5 hr 3 min
Makes: 1 quart (4-6 servings)

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Steps

Before you start

Freeze your ice cream maker's bowl for at least 12-24 hours before starting; it must be frozen solid
Have an instant-read thermometer and fine-mesh strainer ready
Separate eggs while cold, then bring yolks to room temperature
Read through all steps first to understand the 4+ hour chilling requirement

1
Whisk eggs and sugar
- Separate 5 large egg yolks into a large mixing bowl, discarding the whites.
- Add 3/4 cup (150 g) granulated sugar.
- Whisk vigorously for 2-3 minutes until pale yellow, thick, and falling from the whisk in ribbons.
- This prevents scrambling when the hot cream is added.
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Ready when: Mixture is pale yellow and thick, falling from whisk in ribbons
Tip: Properly whisked yolks and sugar prevent scrambled eggs when hot cream is added
2
Heat cream and milkOven 180°F / 80°C
- Pour 1 cup (240 ml) heavy cream and 1 cup (240 ml) whole milk into a large saucepan.
- Add 1.5 tsp (3 g) ground cinnamon and 1/4 tsp (0.5 g) salt.
- Place over medium heat, whisking occasionally to distribute cinnamon evenly.
- Heat until steaming and an instant-read thermometer reads 180F (82C), about 8-10 minutes.
- Do not boil.
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Ready when: Mixture steams and reaches 180F (82C); no boiling
Tip: Medium heat infuses cinnamon flavor without making it bitter
3
Temper the eggs
- Remove pan from heat.
- Slowly ladle about 1 cup of hot milk into the egg mixture while whisking constantly.
- Continue whisking and adding hot milk in a slow stream, taking about 1 minute.
- This gradual tempering prevents scrambling.
- Do not rush; fast additions will scramble the eggs.
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Ready when: Mixture is smooth and uniform in color
Tip: Slow tempering with constant whisking prevents scrambled eggs
4
Cook the custardOven 160°F / 70°C
- Pour tempered mixture back into the saucepan.
- Return to medium-low heat.
- Stir constantly with a whisk, scraping sides and bottom.
- Cook until an instant-read thermometer reaches 160F (71C), about 5-8 minutes.
- The custard should coat the back of a spoon with a visible line when you run your finger across it.
- Remove from heat immediately.
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Ready when: Custard reaches 160F (71C) and coats back of spoon
Tip: Constant stirring at medium-low heat ensures smooth custard without scrambling
5
Chill the custard
- Pour hot custard through a fine-mesh strainer into a clean bowl, pressing gently to catch any cooked bits.
- Stir in 1 tsp (5 ml) vanilla extract.
- For quick cooling, place bowl in an ice bath (large bowl filled with ice and water) for 15-20 minutes, stirring occasionally, until room temperature.
- Alternatively, cover and refrigerate for at least 4 hours or overnight until completely cold.
- Custard keeps refrigerated for up to 2 days.
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Ready when: Custard is completely cold to the touch
Tip: A thoroughly chilled custard churns more smoothly and produces better texture
6
Churn the ice cream
- Remove ice cream maker bowl from freezer; ensure it is frozen solid.
- Pour chilled custard into the machine.
- Churn according to manufacturer's instructions, typically 20-25 minutes.
- The mixture will thicken into soft-serve consistency and become pale and fluffy.
- Toward the end, add up to 1 cup (150 g) chopped churro pieces if desired, churning 30 seconds to distribute.
- Do not overchurn or ice cream becomes grainy.
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Ready when: Mixture reaches soft-serve consistency, is pale and fluffy
Tip: Do not overchurn or texture becomes grainy or butter-like
7
Freeze until firm (optional)
- For immediate soft-serve, scoop into cones or bowls and serve.
- For firmer scoops, transfer to a freezer-safe container (1 quart capacity).
- Smooth the top and press plastic wrap directly onto surface, then cover with foil.
- Freeze for at least 4 hours, preferably overnight, until firm throughout.
- Ice cream will be scoopable but still creamy.
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Ready when: Ice cream is firm throughout and scoopable
Tip: Place on coldest freezer shelf; remove 5 minutes before scooping for easier serving

Good to know

Tips

Always cook custard to 160F (71C) for food safety with eggs, as required by FDA standards for egg-based desserts
For deeper cinnamon flavor, lightly toast 2-3 whole cinnamon sticks in a dry pan for 30 seconds before adding to milk; remove before straining
If adding churro pieces, roughly chop them so they distribute evenly and don't become rock-hard when frozen
Ice cream is best within 2 weeks; older batches develop ice crystals and lose flavor. Store in coldest freezer area in airtight container

Make ahead

Make the custard base up to 2 days ahead; refrigerate in an airtight container. Churn and freeze when ready. Finished ice cream keeps 2 weeks in the freezer.

Storage & reheating

Freezer: up to 2 weeks in an airtight container; cover with plastic wrap and foil to prevent ice crystals and freezer burn. Remove 5 minutes before scooping for easier serving. Do not refreeze melted ice cream.

Substitutions

Vanilla extract → 1 vanilla bean, split and scraped. Add pod to milk while heating, remove before churning for deeper vanilla flavor and speckled appearance
Ground cinnamon → 2-3 whole cinnamon sticks. Add to cream while heating, remove before tempering for stronger infused cinnamon flavor
Heavy cream → 3/4 cup heavy cream plus 1/4 cup Greek yogurt. Creates slightly tangier, less heavy ice cream with good texture
Whole milk → 1 cup oat milk, almond milk, or coconut milk. Any milk alternative works; ice cream may be slightly less creamy but freezes well