Why Cinnamon Ice Cream with Candied Oranges Should Be Your New Obsession
Let’s talk about ice cream—arguably the most universally loved dessert. Sure, chocolate and vanilla have their fan clubs, but every once in a while, a flavor comes along that stops you mid-spoon. Enter: Cinnamon Ice Cream studded with sweet tart candied orange rind. Not only does this spiced wonder taste like the cozy embodiment of the holidays, but it’s also the kind of treat that makes people think you’ve graduated summa cum laude from Culinary School (or at least just have excellent taste in dairy.)
Jump to Recipe
Today, we’re making Cinnamon Ice Cream with Alta Dena’s heavy cream and half and half—two dairy staples so fresh, they practically moonlight as a farmers’ market in your fridge. This post was sponsored by my friends at Alta Dena Dairy. As always I only recommend products and brands that I love and use myself. Sponsored posts like these help me to keep bringing you delicious gluten free recipes!
The Secret to Great Ice Cream? The Right Dairy
Before we get into whisking, simmering, and churning, let’s talk about the MVP of this recipe: Alta Dena heavy cream. If you’ve ever wondered what makes homemade ice cream different from the store-bought stuff, it’s this. Heavy cream isn’t just there to make your ice cream creamy (although, yes, it does that spectacularly). It also adds a richness that lingers on your palate in the best way.
Alta Dena heavy cream is sourced from local farmers in Southern California, which means you’re not just getting incredible flavor—you’re supporting family-owned farms that know a thing or two about fresh dairy. Plus, Alta Dena’s half and half? It’s the unsung hero that lightens the custard base just enough, keeping your ice cream luscious but not heavy.
Recipe Breakdown: Cinnamon Ice Cream
Here’s the thing about cinnamon ice cream: it’s like the best part of a snickerdoodle cookie, but colder and creamier. It’s sophisticated enough to serve at a dinner party, but also dangerously easy to eat straight out of the container while standing in front of your fridge at midnight.
What You’ll Need:
- 1 cup brown sugar, firmly packed
- 2 tablespoons butter
- 1 tablespoon vanilla
- 1 ½ cups Alta Dena heavy cream
- 2 cups Alta Dena half and half
- 6 large egg yolks
- 1 ounce bourbon (optional but encouraged)
- 1 teaspoon cinnamon
- ¼ cup chopped candied orange rind
Making the Magic Happen
Step 1: The Brown Sugar Swirl
Start by melting brown sugar and butter in a saucepan over medium heat. Stir until the sugar dissolves, and the mixture bubbles up like molten caramel. This step not only smells like heaven but also lays the groundwork for that deep, almost-butterscotchy flavor. Whisk in ½ cup Alta Dena heavy cream and vanilla to smooth things out. Pro tip: Don’t taste-test it straight from the saucepan unless you enjoy scalding your tongue (I say this from experience).
Step 2: The Custard Base
While your brown sugar mixture cools, combine the rest of the heavy cream and Alta Dena half and half in another pan and bring it to a simmer. In a separate bowl, whisk together the egg yolks. Now comes the tricky-yet-satisfying part: tempering. Slowly drizzle the warm cream into the yolks while whisking constantly, because scrambled egg ice cream is not the vibe we’re going for. Pour the tempered mixture back into the pan and heat gently until it thickens slightly—about 3–4 minutes. No boiling allowed!
Step 3: Bring It Together
Strain the custard through a fine mesh sieve into a bowl. This step ensures your ice cream base is silky smooth, free of any rogue egg bits. Whisk in the brown sugar mixture, cinnamon, and bourbon (if using—though let’s be honest, you should be using it). Refrigerate until cold, stirring occasionally.
The Final Act: Churning and Freezing
Once your custard is chilled, pour it into your ice cream maker and follow the manufacturer’s instructions. When the ice cream is almost set, sprinkle in the chopped candied oranges and churn until evenly combined. This final flourish of chewy, citrusy brightness is what takes the whole thing from “delicious” to “please tell me you made more.”
Transfer the ice cream to a container, cover it, and freeze for at least an hour to firm up. Then it’s game on.
Why This Recipe Works
Cinnamon Ice Cream is a testament to the power of simple, high-quality ingredients. The combination of Alta Dena heavy cream and half and half creates a base that’s equal parts rich and velvety, while the brown sugar and butter add depth and warmth. The cinnamon doesn’t just flavor the ice cream—it transforms it into something nostalgic and unexpectedly elegant. And the bourbon? That’s just you being a culinary genius. The alcohol is also my secret trick to keeping homemade ice cream smooth, creamy and scoopable.
How to Serve this Cinnamon Ice Cream
This ice cream is a showstopper on its own, but it also pairs beautifully with desserts that could use a little oomph. Apple pie? Obviously. Molten chocolate cake? Yes, please. But honestly, you don’t need an excuse to scoop this into a bowl and call it a night.
Oh, and if you’re feeling extra, drizzle some salted caramel over the top or sprinkle a few crushed gingersnap cookies. You’re welcome.
The Alta Dena Difference
You could make this recipe with any dairy products, but here’s the thing: Alta Dena isn’t just any dairy brand. Their heavy cream and half and half are sourced from local family farmers, which means they’re incredibly fresh (farm-to-fridge in less than 48 hours, to be exact). You can taste the difference in every bite—it’s like the cows are out there thanking you for choosing their milk.
When you use Alta Dena, you’re not just elevating your recipes; you’re supporting a community. And honestly, that feels as good as this ice cream tastes.
Final Thoughts
Cinnamon Ice Cream isn’t just a dessert—it’s a conversation starter, a mood booster, and quite possibly the reason your neighbor shows up unannounced. This recipe is practically foolproof (unless you boil your custard, in which case, better luck next time.).
So, the next time you’re wandering through the dairy aisle, grab some Alta Dena heavy cream and half and half and give this a whirl. Your taste buds—and your friends—will thank you.
Now, if you’ll excuse me, there’s a tub of Cinnamon Ice Cream in my freezer that’s calling my name.
More Homemade Ice Cream Recipes to Try
- The Best Homemade Lemon Honey Ice Cream
- Delicious Peppermint Ice Cream Recipe for Christmas
- It’s It – The Best Ice Cream Sandwich with Cookies (Gluten Free)
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Cinnamon Ice Cream with Candied Orange
Equipment
- Medium Saucepan
Ingredients
- 1 cup brown sugar firmly packed
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 1 ½ cups Alta Dena heavy cream
- 2 cups Alta Dena half-and-half
- 6 large egg yolks
- 3 tablespoons bourbon optional, but encouraged
- 1 teaspoon ground cinnamon
- ¼ cup chopped candied orange slices
Instructions
- In a medium saucepan, melt the brown sugar and butter over medium heat. Stir until the sugar dissolves and the mixture bubbles, forming a caramel-like consistency (about 3 minutes).
- Whisk in ½ cup of the heavy cream and the vanilla extract. Set aside to cool slightly.
Prepare the Custard Base
- In a separate saucepan, combine the remaining heavy cream and the half-and-half. Heat over medium heat until the mixture begins to simmer.
- In a medium bowl, whisk the egg yolks until smooth. Gradually drizzle in the warm cream mixture, whisking constantly to temper the eggs (this prevents curdling).
- Pour the tempered mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 3–4 minutes. Do not let it boil.
Combine and Chill
- Strain the custard through a fine mesh sieve into a large bowl to remove any cooked egg bits.
- Whisk in the cooled brown sugar mixture, ground cinnamon, and bourbon (if using). Cover and refrigerate until fully chilled, about 4 hours or overnight.
Churn the Ice Cream
- Once the mixture is cold, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
- When the ice cream is nearly set, add the chopped candied orange slices and churn just until evenly distributed.
Freeze and Serve
- Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 1 hour to firm up.
- Scoop generously and enjoy!
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Notes
Nutrition
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