Cinnamon Raisin Walnut Ice Cream

Wrong again. After giving up (although the cinnamon chocolate chip is still running through my head) I caved and added the raisins and walnuts and wow oh wow. Oh. Wow.

I added a whopping two tablespoons of cinnamon to the custard. Because I wanted it strong. This ice cream has deep flavor with the comfort of the old raisin and walnut favorites.

It’s scoops of fall, I tell ya.

How to Make Ice Cream at Home (Without Summoning a Dairy Disaster!)

Here are some tips on how to churn perfection:

Firstly: Choose Your Base Wisely – Heavy cream is your best friend; skim milk is a traitor. Full-fat means full flavor.

Secondly: Sweeten the Deal – Sugar isn’t just for taste; it prevents the ice cream from becoming an Arctic brick. No one wants to break a spoon!Thirdly: As you can see from this Cinnamon Raisin Walnut Ice Cream, Mix-Ins Matter – Go wild! Chocolate chips, caramel swirls, or even cookie dough (yes, we see you, rebel). Just add them at the right time—nobody likes rock-hard chunks.

Fourthly: Freeze Like a Pro – Cover your ice cream with parchment paper to prevent ice crystals (a.k.a. the enemy).

Fifthly: Patience is Key – Don’t rush the freezing. Greatness takes time, and so does creamy, dreamy ice cream.

So follow these tips, and soon, you’ll be the undisputed ruler of homemade ice cream!

Print

Cinnamon Raisin Walnut Ice Cream

Course Dessert

Cuisine American

Keyword cinnamon ice cream, Fall Flavor Ice Cream, homemade ice cream, walnut ice cream

Prep Time 25 minutes

Cook Time 25 minutes

Chill Time: 3 hours

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 4 large egg yolks
• 1 cup cream
• 2 cups whole milk
• 1 cup sugar
• pinch kosher salt
• 2 tablespoons cinnamon

Instructions

1. Whisk the egg yolks together in a heat-proof bowl and set aside.
2. Heat the cream, milk, sugar, salt, and cinnamon together in a heavy-bottomed saucepan.
3. Remove mixture just before boiling and slowly pour into the egg yolks whisking constantly.
4. Strain the mixture back into the saucepan and heat until it thickens, until it covers the back of a wooden spoon.
5. Pour back into the bowl, and cover with plastic wrap so the wrap touches the mixture.
6. Refrigerate for 3 hours or overnight.
7. Remove the plastic wrap,  pour the mixture into an ice cream maker, and process according to the manufacturer's instructions.
8. When ice cream reaches soft serve consistency, add the raisins and walnuts.
9. Secure the cover on the container and place it in the freezer for a few hours or until ready to serve.

So, do you like this Cinnamon Raisin Walnut Ice Cream? Then also check out some of these other delicious recipes:

CHOCOLATE CHIP CINNAMON MANDELBROT

COCONUT RUM RAISIN MATZOH BREAD PUDDING