Smooth and creamy, with a kick of cinnamon spice, this cinnamon ice cream will pair beautifully with apple pie, brownies, or warm peach cobbler. A small scoop on your morning oatmeal would make for a decadent special-occasion breakfast.
In a large mixing bowl, whisk together the brown sugar and milk until the sugar dissolves.
Blend in the heavy cream, then whisk in the eggs, cinnamon, cinnamon oil, and salt. The cinnamon oil is the key to the warm, spicy flavor of this ice cream; we don't recommend leaving it out.
Chill this base in the refrigerator for 2 to 3 hours, or up to overnight. A cold base will freeze faster, making for a creamier ice cream in the end. If your ice cream maker has a removable bowl that needs to chill in the freezer, make sure it's fully chilled before using.
Freeze in the cinnamon ice cream machine according to the manufacturer's directions.
Cinnamon oil can often be found in craft store and party supply stores in the cake decorating section. Look for tiny glass bottles and use care, as it's very strong.
The eggs in this recipe aren't cooked. If you're concerned about food safety issues, please be sure to use pasteurized eggs.
