Helado de Canela (Mexican Cinnamon Ice Cream)
Rich custard ice cream infused with whole cinnamon sticks, with a warm spiced flavour that is pure Mexico.
- Time35 mins plus freezing
- LevelMedium
- Costabout £0.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the milk, cream and cinnamon sticks in a pan until just steaming. Turn off the heat, cover and leave to infuse for 30 minutes.
30 min - 2
Whisk the egg yolks, sugar, ground cinnamon and salt in a bowl for 2 minutes until pale and thick.
- 3
Reheat the milk until steaming again, then pour onto the yolks in a slow stream, whisking. Return everything to the pan.
- 4
Cook over a low heat, stirring constantly, for 6 to 8 minutes, until the custard coats the back of a spoon and leaves a clean line when you run a finger through it. Do not let it boil.
7 min - 5
Strain into a bowl, stir in the vanilla and cool completely, then chill for 4 hours.
- 6
Churn in an ice cream machine. Or freeze in a tub, beating well with a fork every hour for 4 hours. Freeze until scoopable.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
