Cinnamon Ice Cream with Dulce de Leche Swirl

Every summer I pull out my ice cream machine (Josie2) with the intention of adding a cinnamon concoction to it and watch it swirl and chill itself into a creamy frozen treat. Yet for some reason, that jammy never happens. And I finally figured out why. Depth. Yes, the mere thought of cinnamon ice cream sends me in a tizzy; however, spooning cinnamon ice cream in my mouth requires mega depth. How does one achieve the mega depth level? By adding 3 types of cinnamon and vanilla powder – That’s how. Flow with me… I love the vanilla powder from the Spice House. It smells like, Holy Vanilla, Batman! Along with vanilla powder, I steeped cinnamon sticks with milk, heavy cream, and sweetened condensed milk for about 45 minutes. I was left with a scented cinnamon and vanilla milky jammy, which I cooked with egg yolks for a super creamy base. As my ice cream custard cooled I added a mix of Vietnamese and Chinese ground cinnamon. Have you tried Vietnamese ground cinnamon? Now is the time, homies. It’s intensely sweet and a bit hot. It’s like cinnamon on crack. I love it. Chinese cinnamon is a bit milder, more like a background singer to Mariah Carey or something. I added more Chinese cinnamon than Vietnamese to the custard – ‘Cause one day backup singers get a solo, right? But feel free to play with the cinnamon combo here.