Ice Cream Recipe

Using store-bought base

If using pre-made vanilla bean or Oaxacan chocolate ice cream, transfer 4 cups to a medium mixing bowl, stir in 1.5 tsp ground cinnamon (or to taste) until fully incorporated, then chill for 30 minutes, churn briefly if desired for texture, or freeze until firm.

Making Vanilla Bean Base from Scratch

1) Split the vanilla bean lengthwise and scrape seeds into a saucepan with 1 cup whole milk, 2.5 cups heavy cream, and the vanilla pod. Add 1 cinnamon stick if using for extra cinnamon infusion. Warm over medium heat until steam appears (do not boil). 2) Whisk 4 large egg yolks with 3 tablespoons sugar until pale and ribbon-like. 3) Temper the yolks by slowly pouring one ladle of warm milk mixture into the yolks while whisking, then gradually whisk yolk mixture back into the saucepan. 4) Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C). Remove from heat, strain through a fine-mesh sieve into a bowl to remove pod and any cooked egg bits. 5) Stir in 1.5 tsp ground cinnamon. Cool to room temperature, cover, and refrigerate at least 4 hours or overnight. 6) Churn in an ice cream maker according to manufacturer instructions, then transfer to a freezer-safe container and freeze until firm (4+ hours).

Making Mexican Oaxacan Chocolate Base from Scratch

1) In a saucepan combine 1 cup whole milk, 2.5 cups heavy cream, 3 tablespoons sugar, 1 tablespoon unsweetened cocoa powder, 0.5 tsp ground cinnamon, and optional 1/4 tsp anise/allspice. Warm over medium heat until steaming. 2) Remove from heat and whisk in 4 ounces finely chopped Oaxacan or dark chocolate until fully melted and smooth. 3) Whisk 4 large egg yolks in a bowl. Temper the yolks by adding a small amount of the warm chocolate-milk mixture while whisking, then return yolk mixture to the pan. 4) Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (~170–175°F / 77–80°C). 5) Strain into a bowl to remove any solids. Stir in an additional 1 tsp ground cinnamon if you want a stronger cinnamon presence. Chill thoroughly (at least 4 hours or overnight). 6) Churn in an ice cream maker per manufacturer directions, then freeze until firm (4+ hours).

If you made or used a pre-made base, ensure 1.5 tsp ground cinnamon is evenly distributed through 4 cups of ice cream base. For scratch bases, the recipe steps above include adding ground cinnamon during the custard stage. Taste before churning and adjust up to 2 tsp total if you desire a more pronounced cinnamon note. If using a cinnamon stick to infuse, remove it before chilling/tempering the custard.

Freeze the churned ice cream in an airtight container until firm (ideally 4–6 hours, overnight for best texture). When ready to serve, let the container sit at room temperature for 5 minutes to soften slightly for scoopability. Plate single or double scoops of either vanilla bean or Oaxacan chocolate cinnamon ice cream. Garnish with a sprinkle of toasted cinnamon sugar and/or chocolate shavings if desired. Serve immediately.